Ingredients

The following ingredients have 12 Servings
  • 1 1/2 sticks unsalted butter (, room temperature)
  • 1/2 cup packed dark-brown sugar
  • 1/3 cup granulated sugar
  • 1/2 cup chunky peanut butter
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup quick oats ((I use Bob's Red Mill))
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 stick butter (, room temperature)
  • 1 1/2 cups powdered sugar
  • 1 tablespoon milk
  • 1/2 cup creamy peanut butter

Instruction

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone silpat mat.
  • In a stand mixer cream together the 1 1/2 sticks butter, dark brown sugar, and granulated sugar.
  • When fluffy and lightened add in the peanut butter and cream until well combined.
  • Add in the flour, oats, baking soda, and salt and mix until just combined.
  • Roll out the dough to 1/4 inch thick.
  • Using a two inch cookie cutter (I used a drinking glass I dipped into flour), cut out the cookies.
  • Place onto a baking mat an inch apart and chill the dough on the sheets for 15-20 minutes before baking.
  • Bake for 9-11 minutes or until golden brown.
  • Let cool completely while you make the peanut butter filling.
  • Add the butter, powdered sugar and milk together in a stand mixer and mix on low speed at first moving up to medium-high speed until fully combined and fluffy.
  • Add in the 1/2 cup peanut butter and combine until smooth and fluffy and creamy.
  • Using a piping bag or a spoon put about a tablespoon between two cookies to make the sandwiches.