Peanut Butter Cookie Sandwiches (Just like Nutter Butters!)
posted on December 7, 2017 59 comments »
Welcome to day 9 in Sally’s Cookie Palooza!!!
If there’s a serious lack of peanut butter in your life, you should double up. Or if there’s never a lack of peanut butter in your life, you should double up. Basically, there’s always a time and a place for peanut butter cookie sandwiches stuffed with more peanut butter.
These cookies are ridiculous. Crisp on the edges, soft centers, super chewy. Filled with thick peanut butter filling that’ll have you reaching for a cold glass of milk quicker than you can say I just ate a calorie bomb.
Best part? Somehow they taste exactly like the beloved nutter butter cookies in our junk food stashes. (Also hiding there: york peppermint patties, peanut butter M&Ms, cheez its. I’m actually salivating as I type this.) They also remind me of Do-Si-Do’s, the peanut butter girl scout cookie. This is very dangerous, but this is also very good.
Let’s see how they’re made!
We’re working with a peanut butter oatmeal cookie today. Very straightforward. I recommend using a commercial brand creamy peanut butter for the dough and the filling. Natural or homemade varieties are a little too oily. I typically use Jif or Skippy.
This is a no-chill dough recipe. Hallelujah! No waiting around! The dough is pretty sturdy and won’t over-spread in the oven, so that’s why it’s OK to skip the chilling step. In fact, they need a little nudge in the spreading direction. Take a measuring cup or the bottom of a glass and gently press the dough balls down before baking. (Watch how I did that in the video above. So simple.)
The peanut butter cookies are great and all, but the filling is the center of attention. It’s just 3 ingredients: peanut butter, a bit of confectioners’ sugar to thicken, and honey to smooth it out. I added the honey at the last minute and I’m sooooo glad I did. The filling is super peanut buttery and doesn’t taste like frosting (aka over-sweetened). Rather, it’s like a very thick and smooth peanut butter. If that makes sense?
You can spread the filling between two cookies or pipe it on. I had my piping bag out for something else, so I just used my Wilton #12 round tip. Honestly, it tastes good no matter how it’s slathered onto the cookie.
If it even makes it onto the cookies!!! I couldn’t stop eating it.
Who needs jelly?
See all cookie palooza recipes.
Peanut Butter Cookie Sandwiches
Yield: about 20 sandwiches
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes (includes cooling)
- 3/4 cup (95g) all-purpose flour (spoon & leveled)
- 1 cup (80g) old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 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
- 1 cup (250g) creamy peanut butter
- 1 Tablespoon honey