December 30, 2012

Peanut Butter Lover's Sandwich Cookies

... Soft, scrumptious, and absolutely overloaded with major peanut butter flavor. 

Every year, since I was able to hold a spoon, I've baked cookies at Christmastime with my grandmother. And ever since I could eat solid food  have been obsessed with peanut butter. So while my other cousins help grandma craft beautiful and traditional Christmas cookies for the hundreds of cookie plates she gives away to neighbors and friends, I have always baked some indulgent version of a peanut butter cookie that doesn't make it onto the plate... because we want to keep it to eat for ourselves. 

These may have been the most over the top. 

The cookie itself is amazing -- it's perfectly soft, chewy, and super nutty. Then, the creamy, salty, sweet peanut butter frosting is what takes this dessert to another level. If you love peanut butter as much as I do (and as much as my entire family does, as these did not last very long), don't wait to make these. They're fun to make and eat, and will bring smiles far into the New Year. 

Peanut Butter Lover's Sandwich Cookies: makes about 24 sandwich cookies
Cookie Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup peanut butter (creamy Skippy preferred)
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1/2 teaspoon pure vanilla
1.2 cup rolled oats
1/2 cup chopped peanuts
1 cup peanut butter chips

Cookie Directions:
Stir together the flour, baking soda, and salt and set aside. With electric mixer set to medium speed, beat the butter, peanut butter, and white and brown sugars until very fluffy. Beat in each egg one at a time, then the vanilla. Slowly add the flour mixture until just combined, then gently stir in the oats, peanuts, and peanut butter chips. 

Preheat the oven to 350 degrees. Refrigerate the dough 15 minutes, then roll 1" balls and place two inches apart on a baking sheet lined with parchment. Bake about 10 minutes or until barely browned around the edges. Cool on the cookie sheet 5 minutes, then carefully remove to cooling rack. Cool completely, and meanwhile make your frosting. 

Frosting Ingredients:
1/2 pound (2 sticks) butter, at room temperature
1 cup creamy peanut butter, preferably Skippy
3.5 cups confectioners’ sugar.
*Beat all ingredients together until well combined

Cookie Assembly: Using a piping bag, or a spoon, turn one cookie upside down and fill to about .5" to the edge of the cookie with frosting, then gently press another cookie on top. Repeat until all cookies are assembled into sandwiches. 


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  2. Had some of these that were left at my dad's...yum! Steve and I both devoured them.



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