Peanut Butter Cookies with Filling

By SMorrissey

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• pinch salt
• 1/2 pound room temperature unsalted butter
• 1/3 cup creamy-style peanut butter
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup peanuts, roasted, salted, roughly chopped
• 1 1/4 cups quick-cooking oats
• Filling
• 3/4 cup creamy peanut butter
• 3 tablespoons unsalted butter
• 1 cup (4 ounces) confectioners' sugar
• OR
• 1 1/2 cup chocolate-hazelnut spread

Details

Servings 1
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

For the Cookie Dough: Preheat oven to 350°F. In a bowl, mix together the flour, baking power, baking soda, and salt. Beat together the butter and peanut butter. Add granulated sugar and brown sugar and beat until light and fluffy.
Add the egg and vanilla. Gradually add in the flour mixture and continue to beat until well incorporated. Stir in the peanuts and oats until evenly distributed. Form dough into a disc and cover with plastic wrap. Refrigerate the dough until thoroughly chilled, 30 minutes or up to overnight.
Using an ice cream scoop with a 1-inch diameter, place scoops of dough on a silicon-lined baking sheet, about 3 inches apart. Bake for 8 to 10 minutes or until light golden brown. Allow cookies to cool for about 5 minutes on the baking sheet. Transfer the cookies to a rack to cool completely.

FOR THE FILLING: Microwave peanut butter and butter until butter is melted and warm, about 40 seconds. Using rubber spatula, stir in confectioners’ sugar until combined.

To assemble the cookies, turn one cookie upside-down on a work surface. Place a rounded tablespoon of filling of your choice and spread on top of the cookie. Place another cookie on top. Press down lightly to spread filling to the edges.

Tips
- Fill the cookie sandwiches with marshmallow spread!