- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup white whole wheat or all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup quick cooking oats
- Coarse sea salt
- 3 tablespoons butter, softened
- 1 cup confectioners' sugar
- 1/2 cup smooth peanut butter (I used White Chocolate Wonderful from Peanut Butter &Co)
- 2 1/2 tablespoons heavy whipping cream
- Good quality melted chocolate for dipping
If you endlessly crave peanut butter like I do, then you will LOVE these cookie sandwiches. They’re similar to the girl scout version without the trans fat and unidentifiable ingredients. It’s important to use a natural or organic peanut butter in this recipe to avoid hydrogenated oils. Common brand names like Skippy and Jiff still contain trans fats. They don’t have to claim it under a certain percentage, but if you look at the ingredients and hydrogenated oils are on the list then try to avoid the product.
I found this recipe on allrecipes.com and it yielded a thin and crispier cookie that was perfect to make sandwiches. I decided to dip them in chocolate for an extra something special, but that’s totally up to you. I even considered filling some with Nutella or dipping them in white chocolate. I’ll have to save that for next time.
- In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
- In another bowl, sift the flour, baking soda, baking powder, and salt and whisk together. Add these dry ingredients to the creamed mixture until combined. Mix in the oatmeal.
- Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form a crisscross design. If the fork is sticking, coat it with flour.
- Sprinkle the tops with salt to enhance the salty-sweet dynamic.
- Bake at 350 degrees F (175 degrees C) for 6-10 minutes, or until cookies are a light brown. My oven temperature is very off which is probably why they cooked faster.
- To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
- Dip the cookies in melted chocolate and lay on parchment paper to harden in the fridge. I used ghiradelli semi-sweet chocolate chips and melted them in the microwave on a low power. Be very careful not to overheat.
If you give a mouse a cookie, He’s going to ask for a glass of milk!