Peanut Butter Oatmeal Cream Pies

Peanut Butter Oatmeal Cream Pies

Cookies.

• • 3/4 cup creamy peanut butter (not all-natural)

  • 1/2 cup unsalted butter, softened to room temperature

  • 1/2 cup light brown sugar, lightly packed

  • 1/2 cup granulated sugar, plus extra for rolling

  • 1 large egg

  • 1 teaspoon vanilla

  • 1 1/4 cups all-purpose flour

  • 1/2 cup old-fashioned oats

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon coarse Kosher salt

  • 1 teaspoon cinnamon

Filling.

• • 1/2 cup unsalted butter, softened to room temperature

  • 1 cup powdered sugar

  • 1/2 teaspoon vanilla

Cookies.

In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, butter and both sugars for about five minutes until light and fluffy. Scrape the bowl down and beat in the egg and vanilla.

In a separate bowl, combine the flour, oats, baking soda, salt and cinnamon. With the mixer on low, add the dry ingredients by spoonfuls, mixing just until moistened. Dough will be thick, and if needed, use your hands to finish bringing the dough together. Chill for several hours.

Preheat the oven to 375. Roll the dough into 2 dozen balls, coat them in the extra granulated sugar and place on a parchment lined baking sheet. Flatten the cookies with the back of a fork, and sprinkle with a little more salt. Bake for 7 1/2 - 8 minutes, until pale golden. Cool for several minutes on the baking sheet, then carefully transfer to a wire rack and cool completely.

Filling.

With an electric mixer (hand-held is fine), beat the filling ingredients for several minutes until very light and fluffy. You can fill a piping bag with the frosting to pipe it onto the cookies, or just spread it on with a small icing spatula.

Pair up the cookies by size. Spread or pipe the frosting onto the bottom of one cookie, then top with a second cookie to make a sandwich.

Store leftovers in an airtight container.

Yields about 2 dozen individual cookies and 1 dozen filled cookie sandwiches

Recipe from Curly Girl Kitchen