Oatmeal Peanut Butter Sandwich Cookies
Get ready to take your cookie game to the next level with these irresistible Oatmeal Peanut Butter Sandwich Cookies! Featuring a perfect balance of soft, chewy oatmeal cookies and a creamy peanut butter filling, this recipe is a match made in dessert heaven. The cookies are infused with the nutty richness of peanut butter and the hearty texture of quick oats, while the filling boasts a luscious, velvety sweetness that ties everything together. Quick and easy to make with just 25 minutes of prep, these cookie sandwiches are perfect for satisfying your sweet tooth or impressing guests at your next gathering. Whether you enjoy them with a cold glass of milk or alongside your afternoon coffee, these decadent treats are guaranteed to delight.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup creamy peanut butter
- 1 cup all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup quick-cooking oats
- 1 cup powdered sugar
- 0.5 cup creamy peanut butter (for filling)
- 0.25 cup unsalted butter (for filling)
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and creamy peanut butter (0.5 cup) to the butter mixture and mix until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the quick-cooking oats using a spatula or wooden spoon until evenly distributed in the dough.
Using a small cookie scoop or tablespoon, portion the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
Use the back of a fork to slightly flatten each dough ball to about 1/2-inch thickness.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the peanut butter filling. In a medium bowl, beat together the powdered sugar, creamy peanut butter (0.5 cup), unsalted butter (0.25 cup), and milk until smooth and fluffy.
Once the cookies have completely cooled, spread a generous amount of the peanut butter filling onto the flat side of one cookie. Place another cookie on top to form a sandwich and gently press them together.
Repeat with the remaining cookies and filling. Serve immediately, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 28.8 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
