Double Decker Peanut Butter Sandwich Cookies

3/4 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

8 Tbl. (1 stick) unsalted butter, room temp.

1/2 c. creamy peanut butter

1/2 c. sugar

1/2 c. light brown sugar, packed

1 large egg

1 tsp. vanilla

1 c. quick-cooking oats


Filling:

4 1/2 Tbl. unsalted butter, room temp.

1/2 - 3/4 c. creamy peanut butter

1 1/2 c. powdered sugar

pinch of salt

1 tsp. vanilla

1-2 Tbl. milk


Preheat oven to 350 degrees.  Whisk together flour, baking soda, baking powder and salt; set aside.  In large bowl, cream together butter, peanut butter, sugar and brown sugar until light and fluffy, about 4 minutes.  Scrape bowl.  Add the egg and vanilla.  Add the dry ingredients and beat until just combined.  Add the oats and beat just enough to distribute evenly.  Using a small ice cream scoop, drop dough onto cookie sheet, leaving 2-inches between each.  Bake for 10-12 minutes or until golden and puffed.  (I baked mine 11 minutes and I got 26 cookies, making 13 sandwiches.  They will look under-done, but they will set up).  Cool completely and place a spoonful of filling on half of the cookies and top with the other half to form a sandwich. 


Filling: Beat butter and peanut butter until fluffy.  Add powdered sugar and beat until combined.  Add pinch of salt, vanilla and 1 Tbl. of milk.  Beat until smooth and fluffy.  If it is too thick, add another Tbl. of milk.              

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