Tuesday, April 01, 2008

Peanut Butter Sandwich Cookies

In honor of Shannon's birthday I combined two of her favorite things for the ultimate birthday treat. She's an avid eater of my Oatmeal Cream Pies, and is also one of the many peanut butter fanatics in my life. After a little brainstorming and a trip to the store, I came up with these Oatmeal Peanut Butter Sandwich cookies. I'm not a huge fan of rolling and cutting out cookies, it just seems like so much work to me! But these were pretty easy and were super delicious, so I suggest you try them out.
baking (17)
For the cookies:

1 1/2 c all purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 c quick oats (NOT instant)
1 c sugar
2 Tbsp molasses
1/2 c salted butter, softened
1 egg
1 tsp vanilla extract

In medium bowl combine flour, soda, cinnamon and oats. Mix well with a wire whisk and set aside. In the bowl of an electric mixer, cream sugar and butter at medium speed. Add egg and vanilla and beat until slightly lighter in color. Add the flour-oat mixture, and blend at low speed until just combined. Do not over-mix the dough or it will become tough. Separate the dough into two balls, flatten them into disks, and wrap each in plastic wrap. Chill for at least an hour.
baking (11)
After the dough has chilled you can begin the cutting out process. Start with one disk of dough, leaving the other in the fridge to stay cool. On floured board using a floured rolling pin, roll out the disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour (I used the biscuit cutter you see above). Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on parchment lined baking sheets 1/2 inch apart for about 11 minutes or until the bottoms of the cookies turn light brown. Transfer immediately to a wire rack to cool completely.

While the cookies are cooling, prepare the filling.

Filling:

3/4 cup of peanut butter, smooth or chunky, your choice
1/4 cup of butter, softened
2 Tbsp milk or half and half
1 tsp vanilla extract
1/2 cup brown sugar, firmly packed
1 cup confectioner's sugar, sifted to remove lumps

Cream butter and peanut butter together until well combined. Add milk, vanilla and brown sugar. Slowly sift in the confectioner's sugar and stir to combine.
baking (16)
When all the cookies are cool, drop a generous scoop (rounded tablespoon) on the bottom side of half the cookies, top with another cookie and press slightly to spread the filling evenly.

Makes about 36 sandwiches.

6 Comments:

  1. Alex said...
    You've done it again, E! Those look incredible!!
    Jesse said...
    Ugh...Salivating all over my computer screen. Those cookies look A-mazing!
    Cheryl said...
    That is like the most perfect cookie. Look how smooth you got the sides. I would have made a mess.
    Randi said...
    yum, i'm dying. who doesn't love everything to do with peanut butter and cookies. oh yum. i might just make the cream part and eat it straight from the bowl. :)
    Nick said...
    Ahh, these are my kind of cookies. I Never think to make "filled" cookies, but there surely is no better filling =). How many other peanut butter fanatics do you know? I feel like we should start a gathering. Some meetings perhaps. Maybe call Peanut Butter-holics Anonymous, PBA. Kinda goes along with the whole theme/title of your blog too.

    - The Peanut Butter Boy
    Mark Boxshus "Cookie Doctor" said...
    YUM-O-LICIOUS.

Post a Comment