Peanut Butter Oatmeal Cookie Sandwiches
Calling all peanut butter lovers and peanut butter lovers to be. These decadent peanut butter cookie sandwiches are full of my favourite things: peanut butter, oats, white chocolate chips and peanut butter buttercream icing. I know, so good eh? These cookies can be made without the buttercream and are perfect on their own. If your looking to impress or want to pull out your fancy baking skills, definitely make the icing and turn these into cookie sandwiches. Bring on the peanut butter!!! Happy baking and be sure to leave a comment or send me a photo or your cookies.
- 01/24/2021
- 36 cookies or 18 sandwiches
- 35 min
- Print this
Ingredients
- 1 cup room temperature unsalted butter
- ¾ brown sugar
- ¾ cup granulated sugar
- 2 room temperature eggs
- 1 tsp vanilla extract
- 1 cup smooth peanut butter (not natural)
- 1 ½ cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tbsp cornstarch
- 1 tsp salt
- 1 ¾ cup large flake oats
- 1 bag white chipits
- Peanut Butter Icing
- 1 cup smooth peanut butter (no natural)
- 1 stick of unsalted butter (½ cup)
- 2 cups icing sugar
- 1 tbsp milk (I used almond)
Directions
- Step 1
- In a mixing bowl add flour, baking soda, cornstarch and salt. Whisk together and set aside.
- Step 2
- In a stand mixer with a paddle attachment mix butter and sugars on low until mixed well, about 1 minute on a medium high speed.
- Step 3
- Add in the room temperature eggs one a time while the mixer is on low. With the mixer continuing on low add in vanilla.
- Step 4
- Slowly pour in the dry ingredients while on lowest setting, then stir in oats and chipits.
- Step 5
- Place cookie batter into the fridge covered with plastic wrap for 30 minutes.
- Step 6
- Preheat oven to 350. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Step 7
- Remove batter from refrigerator and use a medium cookie scoop. Place cookies 2 inches apart. I had 9 cookies per batch.
- Step 8
- While the cookies are baking and cooling, prepare the icing.
- Step 9
- In a stand mixer with a paddle attachment beat butter and peanut butter on high. Turn the mixer down and slowly add the icing sugar and milk.
- Step 10
- Beat for 1 minute until a smooth but thick frosting is formed.
- Step 11
- Spread icing about 2 tablespoons for each, onto one cookie and then sandwich it with another cookie and press down lightly. You can use less icing per cookie if you desire.
- Step 12
- Cookies can be stored at room temperature in a sealed container for up to 3 days.
- Step 13
- Freeze leftover cookies by wrapping them in plastic wrap then placing in a freezer safe container or plastic freezer bag. Cookies can be frozen for up to 3 months.
