Peanut Butter Sandwich Cookies
Source of Recipe
Rosie's Cookie Book
List of Ingredients
COOKIES:
3/4 cup + 1 tbl. flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, room temp
1/2 cup peanut butter
1/2 cup sugar
1/2 cup lightly packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 cup minus 2 tbl. quick cooking oats
BUTTERCREAM:
1 cup powdered sugar
3 tablespoons unsalted butter, room temp
1/2 cup smooth peanut butter
2 tablespoons + 1 tsp heavy cream
GLAZE:
2 ounces bittersweet chocolate
2 teaspoons vegetable oilRecipe
Preheat oven to 350ºF and lightly grease baking sheets. Sift flour, baking soda, baking powder and salt; set aside. On medium speed, cream butter, peanut butter, sugars and vanilla until light and fluffy, 2 minutes. Scrape bowl well and then add egg, mixing on medium to incorporate. Add flour mixture and mix well. Add oats and mix on low to blend. Drop by generously rounded teaspoons about 2" apart on baking sheets. Using prongs of fork create crosshatch pattern, pressing cookie into 2" in diameter. Bake until cookies are lightly golden with darker golden edges, about 10-12 minutes. Let cool on baking sheets.
Meanwhile prepare buttercream: Using mixer on low speed, cream powdered sugar, butter and peanut butter for 1 minutes, scraping bowl. Add cream and mix til fluffy. When cookies are totally cool, turn half upside down. Spread each bottom half with rounded teaspoon of filling and top with remaining cookies. Prepare glaze: melt chocolate, then remove from heat and stir in oil until smooth. Drizzle glaze over top of sandwiches, let set for 2-3 hours. Store airtight in freezer 2 weeks. Makes 25.
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