Peanut Butter Sandwich Cookies....

 

Hi my name is Bernadetta and I am a sugar addict!!! I have been without for 18 hours 23 minutes and 1..2...3...4... seconds!!! Every second I have to be without is PURE torture but I will be strong. 

These are so so so delicious but you most definitely need a glass of milk to go with them. 

Peanut Butter Sandwich Cookies

Cookies

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup quick-cooking oats

Filling
3 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1 cup confectioners’ sugar, sifted
3 tablespoons heavy cream

Chocolate for dipping (I used dark but you can use semi sweet or mild)

Preheat oven to 350 F.  Line two baking sheets with parchment.

In a small bowl, whisk together the flour, baking soda, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3-4 minutes.  Scrape down the sides of the bowl, then add the egg and vanilla.  Beat to incorporate.  With the mixer on low speed, add the dry ingredients, mixing just until combined.  Finally, add the oats and beat briefly to distribute evenly.

Use a small cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches between them.  Bake for 10-12 minutes, or until the cookies are golden and puffed, and the edges are set.  (I did 12 cookies per sheet and baked only one sheet at a time.)  Transfer baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer then to the wire rack to cool completely.  Repeat to bake all dough.

To make the filling: Combine the butter, peanut butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium speed until smooth.  Add the heavy cream and beat until fluffy.  Match the cookies in pairs by size.  Transfer the filling to a piping bag and pipe a small amount onto the flat side of one cookie of each pair.  Sandwich the cookies together, and press the filling to the edges.  

Melt the chocolate in the microwave then dip the cookie half way in the chocolate set on some parchment paper and cool. TIP: if the chocolate is too thick you can mix in a tablsp of shortening to make coating easier!!

Makes about 18 sandwich cookies