Cook time: 8 mins | Total time: 8 mins
These delicious peanut butter oatmeal sandwich cookies are the best treatment for all peanut butter lovers out there, myself included. I filled these with a simple creme filling, but these are great too with Nutella. Make sure to whip up a big batch because these amazing cookies are gone way too fast!
Ingredients
Cookie:
1 egg
1½ c. quick oats
½ c. sugar
½ tsp baking powder
½ c. brown sugar
½ tsp baking soda
½ tsp vanilla extract
½ c. unsalted butter, softened
½ c. smooth peanut butter
½ tsp salt
¼ c. honey
¾ c. flour
Creme Filling:
1 c. smooth peanut butter
Nutella, if desired
½ c. powdered sugar
How to make Peanut Butter Oatmeal Sandwich Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the oats, flour, baking powder, baking soda, and salt in a medium bowl. Mix well until combined and set aside.
Step 3: Cream the butter with both the sugars, egg, peanut butter, honey, and vanilla in a large bowl or KitchenAid mixer. Pour in the dry oat mixture and mix well until just blended.
Step 4: On an ungreased cookie sheet, drop rounded teaspoonfuls of the cookie batter, making sure to leave enough space between each cookie. Using your fingers or the bottom of a glass jar, flatten the dough into a disk shape.
Step 5: Place in the preheated oven and bake for about 8 to 10 minutes or until the cookies are lightly browned. Remove from the oven when done and allow the cookies to cool.
Creme Filling:
Step 6: Whisk 1 cup peanut butter and half cup powdered sugar for approximately 5 minutes until combined.
Step 7: Flip half of the cookies upside-down. In the middle of each upside-down cookie, drop a tbsp of the creme filling. Top each with the other cookies, evenly pressing until the filling spreads to the edges of the cookies. If desired, you can also fill these cookies with Nutella.
Ingredients
- Cookie:
- 1 egg
- 1½ c. quick oats
- ½ c. sugar
- ½ tsp baking powder
- ½ c. brown sugar
- ½ tsp baking soda
- ½ tsp vanilla extract
- ½ c. unsalted butter, softened
- ½ c. smooth peanut butter
- ½ tsp salt
- ¼ c. honey
- ¾ c. flour
- Creme Filling:
- 1 c. smooth peanut butter
- Nutella, if desired
- ½ c. powdered sugar
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the oats, flour, baking powder, baking soda, and salt in a medium bowl. Mix well until combined and set aside.
Step 3: Cream the butter with both the sugars, egg, peanut butter, honey, and vanilla in a large bowl or KitchenAid mixer. Pour in the dry oat mixture and mix well until just blended.
Step 4: On an ungreased cookie sheet, drop rounded teaspoonfuls of the cookie batter, making sure to leave enough space between each cookie. Using your fingers or the bottom of a glass jar, flatten the dough into a disk shape.
Step 5: Place in the preheated oven and bake for about 8 to 10 minutes or until the cookies are lightly browned. Remove from the oven when done and allow the cookies to cool.
Creme Filling:
Step 6: Whisk 1 cup peanut butter and half cup powdered sugar for approximately 5 minutes until combined.
Step 7: Flip half of the cookies upside-down. In the middle of each upside-down cookie, drop a tbsp of the creme filling. Top each with the other cookies, evenly pressing until the filling spreads to the edges of the cookies. If desired, you can also fill these cookies with Nutella.
