Everyone needs a solid peanut butter cookie recipe in their baking arsenal and this is my favourite. The inspiration for these sandwich cookies are those delicious-looking Little Debbie Oatmeal Creme Pies my mom would never let us get at the grocery store when we were kids. We weren’t allowed to have Kool-Aid either. To create these cookies, I took my oatmeal cookie recipe and rejigged it to include peanut butter. The result is a dense, chewy cookie that’s packed with peanut butter flavour. These cookies taste great on their own; but if you want to get fancy, you can turn them into sandwich cookies stuffed with a creamy peanut butter filling.
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup light brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup smooth peanut butter
- 1 1/4 cups oats
- 1/4 cup butter, softened
- 1/2 cup smooth peanut butter
- 1 1/2 cups powdered sugar
- Preheat oven to 350F and spray baking sheet with nonstick cooking spray.
- In a bowl, stir together the flour, baking powder and soda.
- Using an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
- Add eggs, vanilla and peanut butter. Mix until fully combined.
- Reduce mixer speed to low and slowly add in the flour mixture.
- Add in the oats and mix until fully incoprorated.
- Use an ice cream scoop to shape dough into equal sized balls and place on prepared cookie sheet.
- Bake for 15 minutes. Cool cookies completely before adding filling.
- For the filling: Using an electric mixer fitted with the paddle attachment, whip the butter and peanut butter until light and fluffy. This should take about 5 minutes.
- Reduce mixer speed to low and slowly add in the powdered sugar. Mix until fully incorporated and smooth.
- Using an offset spatula, spread about 2 tbsps filling onto a cookie and top with a second cookie.
*Yield: 10 sandwich cookies or 20 cookies