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1
Preheat oven to 350 degrees F.
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2
Cream the butter and peanut butter together in a large mixer on high.
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3
Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy.
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4
Add the egg and beat until combined.
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5
Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture.
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6
Mix until well combined.
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7
Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie.
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8
Bake in the top half of the oven until the cookies are golden, about 10 minutes.
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9
Remove and let cool.
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10
When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies.
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11
Top with the remaining cookies, pressing down until the filling squeezes out a bit.
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12
Refrigerate until ready to serve.
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13
1 stick butter, at room temperature
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14
1/2 cup peanut butter
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15
3/4 cup powdered sugar
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16
2 tablespoons molasses
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17
1 tablespoon heavy cream
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18
Pinch salt
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19
Cream the butter and peanut butter together using an electric mixer.
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20
Add the sugar and molasses and beat until thick and creamy, about 2 minutes.
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21
Add the heavy cream and salt and beat one additional minute.
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22
Spread on the cookies immediately.
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23
Yield: about 2 cups
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24
3/4 cup creamy peanut butter
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25
3/4 cup strawberry jam
