Some cookies are just more substantial than others, and for good reason. I like a substantial cookie. These peanut butter cookies are reminiscent of Nutter Butter cookies. All sorts of peanut butter goodness, you’ll soon add them to your list of favorites. Bake these cookies and enjoy every last little crumble!

Peanut Butter Sandwhich Cookies {week 15}

3/4 cup (95g) all-purpose flour
1 cup (80g) old-fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup (5 Tablespoons; 75g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2/3 cup (170g) creamy peanut butter*
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Frosting

1 cup (250g) creamy peanut butter*
1 Tablespoon honey
1/4 cup (30g) confectioners’ sugar

Directions:

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper and set aside.  Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.  In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.  Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon), and arrange 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set.  Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.

Make the frosting: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining.

Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

Make ahead tip: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature before continuing with step 4. Baked cookie sandwiches freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls will freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Source: Sally’s Baking Addiction