Description
Peanut Butter Cookie Sandwiches are a delightful treat featuring soft and chewy oatmeal peanut butter cookies filled with a creamy honey-peanut butter frosting. Perfect for cookie lovers seeking a rich, nutty flavor with a hint of sweetness, these sandwiches offer a perfect balance of texture and taste, ideal for sharing or indulging any time of the day.
Ingredients
Scale
Cookie Ingredients
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1 cup (85g) old-fashioned whole rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2/3 cup (170g) creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Frosting Ingredients
- 1 cup (250g) creamy peanut butter
- 1 Tablespoon (21g) honey
- 1/4 cup (30g) confectioners’ sugar
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on high speed until the mixture is smooth and creamy, about 2 minutes.
- Add Wet Ingredients: To the butter and sugar mixture, add the creamy peanut butter, room temperature egg, and pure vanilla extract. Beat on high speed until just combined, approximately 1 minute, ensuring to scrape down the bowl sides to mix evenly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until fully incorporated and a dough forms.
- Shape Cookies: Scoop approximately 2 heaping teaspoons (close to 1 tablespoon) of dough per cookie. Place the dough balls 3 inches apart on the prepared baking sheets. Using the back of a measuring cup or glass, gently press each dough ball to slightly flatten.
- Bake Cookies: Bake in the preheated oven for 10-11 minutes or until the cookie edges are lightly browned and set. Remove from the oven.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before assembling the sandwiches.
- Make the Frosting: In a clean large bowl, beat together the creamy peanut butter, honey, and confectioners’ sugar with a mixer until smooth and well combined.
- Assemble Cookie Sandwiches: Spread the frosting onto the flat side of one cookie using a spatula or piping tip #12 for a decorative touch. Top with another cookie to form a sandwich. Repeat with remaining cookies and frosting.
- Storage: Store the peanut butter cookie sandwiches covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
Notes
- For best results, use room temperature butter and egg to ensure proper mixing and texture.
- Press cookies gently before baking to achieve even thickness and texture.
- Use creamy peanut butter for both cookies and frosting for a smooth consistency; crunchy peanut butter may alter texture.
- Cookies can be stored in an airtight container at room temperature for 3 days or refrigerated up to a week.
- Feel free to pipe the frosting for an elegant presentation using a piping tip.
- Use parchment paper or silicone mats to prevent sticking and promote easy cleanup.
