These mouthwatering Peanut Butter Sandwich Cookies are the perfect combination of sweet and salty, with a creamy peanut butter filling sandwiched between two soft and chewy cookies.
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Ingredients
½cupbuttersoftened
½cuppeanut butter
½cupwhite sugar
½cuplight brown sugarpacked
1teaspoonvanilla extract
1egg
¾cupall-purpose flour
½teaspoonbaking soda
¼teaspoonbaking powder
½teaspoonsalt
1cupquick-cooking oats
Filling
3tablespoonsbutterroom temperature
1cupconfectioners' sugar
½cupcreamy peanut butter
2 ½tablespoonsheavy whipping cream
Instructions
Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper.
Cream together the butter, peanut butter, sugars, and vanilla. Add the egg and mix well.
In a small bowl, whisk together flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and beat until just combined. Then add the oatmeal and beat until thoroughly incorporated.
Roll about 2 teaspoons of dough into balls and place on the cookie sheet. Use a fork to press a criss-cross pattern on the top of each ball and flatten the cookies slightly to about 1/4 inch thickness.
Bake cookies for 5-8 minutes, until edges are just set. Allow the cookies to cool for about 3 minutes on the cookie sheet before transferring them to a wire rack.
Filling and Assembly
In a medium bowl, cream together the butter, peanut butter, confectioners' sugar, and heavy whipping cream until smooth. If the filling is too thick, add a splash more cream.
Spread the filling on the bottom of one cooled cookie, then top with a second cookie to form sandwiches.
Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.