Description
Delicious peanut butter sandwich cookies with a creamy filling, perfect for a sweet treat.
Ingredients
Scale
- 3/4 cup (94 g) all-purpose flour
- 1 cup (90 g) old-fashioned whole rolled oats
- 1/2 teaspoon (2.5 g) baking soda
- 1/2 teaspoon (2.5 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1/3 cup (75 g) unsalted butter, room temperature
- 3/4 cup (165 g) light or dark brown sugar
- 1/4 cup (50 g) granulated sugar
- 2/3 cup (160 g) creamy peanut butter
- 1 large egg
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (260 g) creamy peanut butter
- 1 tablespoon (21 g) honey
- 1/4 cup (30 g) confectioners’ sugar
Instructions
- Step 1: Set your oven to 350°F (177°C) and allow it to fully preheat to ensure even baking and a golden-brown finish.
- Step 2: In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, baking powder, and salt until evenly combined. Set aside.
- Step 3: In a large bowl, using a handheld or stand mixer with the paddle attachment, beat the unsalted butter, light or dark brown sugar, and granulated sugar on high speed until the mixture becomes light and fluffy.
- Step 4: Add the creamy peanut butter, egg, and pure vanilla extract to the creamed sugar mixture. Beat until smooth and fully combined, making sure to scrape down the sides of the bowl for even mixing.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Take care not to overmix to keep the cookies tender and chewy.
- Step 6: Using a spoon or cookie scoop, portion the dough into balls about 2 heaping teaspoons each. Arrange the dough balls 3 inches apart on the prepared baking sheets to allow for spreading.
- Step 7: Gently press down on each dough ball with a measuring cup or drinking glass to slightly flatten the cookies. This helps them bake evenly and develop a chewy texture.
- Step 8: Bake in the preheated oven for 10-11 minutes, or until the edges are lightly browned and the cookies appear set. Cookies will firm up after cooling.
- Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This cooling step helps prevent breakage.
- Step 10: In a large bowl, beat the creamy peanut butter, honey, and confectioners’ sugar until smooth and creamy. The filling should be thick enough for easy spreading.
- Step 11: Spread the peanut butter filling onto the flat side of one cookie and sandwich it with another cookie. Press gently so the filling reaches the edges for a consistent bite.
- Step 12: Repeat the assembly process with the remaining cookies until all sandwiches are formed.
Notes
- Room Temperature: Store the sandwich cookies in an airtight container at room temperature for up to 3 days to maintain texture and flavor.
- Refrigeration: Place the cookies in an airtight container in the refrigerator for up to 7 days to prevent the filling from softening or spoiling.
- Freezing: Wrap individual cookies in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
- If cookies spread too much during baking, refrigerate the dough for 15 minutes before baking to firm it up.
- Begin checking for doneness at 10 minutes; look for slight browning at the edges. Cookies will firm after cooling.
- If the filling is too thin, add an additional 2 tablespoons of confectioners’ sugar to thicken it for easier spreading.
- Mix dry ingredients into wet ingredients until just combined (about 30 seconds) to prevent tough cookies and maintain chewiness.
- Allow cookies to cool completely on a wire rack for at least 10 minutes before sandwiching to avoid breakage.
- Serve with a glass of cold milk or a cup of coffee as a complement to the rich peanut butter flavor.
- Pair with fresh fruit or yogurt for a lighter touch.
- Use as cookie ice cream sandwiches or crumble on top of yogurt.
- Add to dessert bars or snack platters.
- For added flavor, drizzle with dark chocolate or sprinkle with sea salt. Accompany with whipped cream or a dollop of jelly for extra richness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg