Ingredients

The following ingredients have 20 Servings
  • 1 ½ cups creamy peanut butter ((not natural))
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup quick cooking oats, (for GF cookies use certified gluten-free oats)
  • 1 ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup creamy peanut butter
  • 4 tablespoons butter, (softened)
  • 2 ½ cups powdered sugar
  • 5 tablespoons milk or non-dairy milk

Instruction

  • Preheat the oven to 350ºF. Line 3 baking sheets with parchment paper or leave ungreased. Set aside.
  • In a large bowl beat together on high speed the peanut butter, sugar, and brown sugar until creamy and smooth. This will take about 1 minute. Beat in the eggs and vanilla.
  • Add baking soda, salt, and oats. Mix on low speed until combined.
  • Roll the dough into 1 inch balls or use a small cookie scoop to evenly portion and place on the baking sheets, about 15 cookies per sheet. Use a fork dipped in sugar to make a cross hatch on the cookies, flattening slightly. 
  • Bake for 8-10 minutes, or until the edges are set. Transfer to a cooling rack to cool completely before filling.
  • For the peanut butter filling, beat together the peanut butter and butter until smooth. Add the powdered sugar and milk, beating until smooth and creamy.
  • Lay half the peanut butter cookies, bottom side up on a baking sheet. Divide a heaping tablespoon of filling between the cookies. Once the filling has been divided up evenly, top with another cookie and press gently.
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