How To Make Peanut Butter Sandwich Cookies
There’s nothing more satisfying than having some tasty peanut butter sandwiched between two crunchy and chewy cookies like this sandwich cookies.
Serves:
Ingredients
- ¾cupall-purpose flour,(95g), spoon & leveled
- 1cupold-fashioned rolled oats,(80g)
- ½tspbaking soda
- ½tspbaking powder
- ½tspsalt
- ⅓cupunsalted butter,5 tbsp (75g), softened to room temperature
- ¾cupbrown sugar,(150g) packed light or dark
- ¼cupgranulated sugar,50g
- ⅔cupcreamy peanut butter,170g
- 1large egg,at room temperature
- 1tsppure vanilla extract
For Frosting:
- 1cupcreamy peanut butter,250g
- 1tbsphoney
- ¼cupconfectioners’ sugar,30g
Instructions
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Preheat oven to 350 degrees F.
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Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
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With a stand mixer, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy for about 2 minutes.
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Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute.
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Scrape down the sides and bottom of the bowl as needed to combine.
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Add the dry ingredients to the wet ingredients and mix on low until combined.
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Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie, and arrange 3 inches apart on the baking sheets.
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Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten.
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Bake for 10 to 11 minutes or until edges are lightly browned and appear set.
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Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
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In a large bowl using a hand-held mixer, beat the frosting ingredients together until combined and smooth.
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Spread the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining.
Recipe Notes
- Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Nutrition
- Calories: 231.20kcal
- Fat: 14.67g
- Saturated Fat: 4.29g
- Trans Fat: 0.14g
- Monounsaturated Fat: 6.55g
- Polyunsaturated Fat: 2.97g
- Carbohydrates: 21.37g
- Fiber: 1.58g
- Sugar: 12.46g
- Protein: 6.16g
- Cholesterol: 17.43mg
- Sodium: 108.15mg
- Calcium: 28.57mg
- Potassium: 151.85mg
- Iron: 0.88mg
- Vitamin A: 29.88µg
- Vitamin C: 0.01mg
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