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Ingredients
- Cookies
- 2 1/4 cups all purpose flour
- 2 tbsp baking soda
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups unsalted butter, room temperature
- 3/4 cup chunky peanut butter
- 1 cup brown sugar
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups quick-cooking oats (not instant or regular)
- Filling
- 1 1/2 cups creamy peanut butter, room temperature
- 1/2 cup butter, room temperature
- 1/4 cup confectioners’ sugar
Preparation
Step 1
Preheat oven to 350F.
Start with the cookies.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and peanut butter.
Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next.
Stir in vanilla extract.
Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread.
Bake for about 10 minutes, until cookies are a light golden brown.
Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches) before they set up.
Use a straw or the tip of a knife to carve a little hole when the cookies are hot from the oven, that way they’ll set up with the hole in place.
Transfer to a wire rack to cool completely.
Once cookies have cooled, make the filling.
In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth.
Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves.
Store in an airtight container.