Peanut Butter Oatmeal Sandwich Cookies Recipe

Name: Peanut Butter Oatmeal Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, at room temperature; 1/2 cup creamy peanut butter; 1/2 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup quick-cooking oats; For the Filling; 3 tablespoons unsalted butter, at room temperature; 1/2 cup creamy peanut butter; 1 cup powdered sugar, sifted; 3 tablespoons heavy cream

Servings: persons

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup quick-cooking oats
For the Filling
3 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar, sifted
3 tablespoons heavy cream

1
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2
2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract. Mix until combined. With the mixer on low speed, slowly add the dry ingredients, mixing just until combined. Finally, add the oats and mix until just combined.
3
3. Take about 1 tablespoon of dough and roll into a cookie ball. Place on prepared baking sheet, leaving about 2 inches between the cookies. Bake for 10-12 minutes, or until the cookies are slightly golden and the edges are set. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.
4
4. While the cookies are cooling, make the filling. Combine the butter, peanut butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Add the heavy cream and beat until light and fluffy. Using a knife, spread peanut butter filling onto the flat side of a cookie. Find a cookie the same size and sandwich the cookies together, pressing the filling to the edges.

1197

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Peanut Butter Oatmeal Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Oatmeal Sandwich Cookies

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