2 1/4 cups all purpose flour 2 teaspoons baking soda 1 teaspoons baking powder 1/2 tsp salt 1 1/2 cups unsalted butter, at room temperature 3/4 cup chunky peanut butter 1 cup brown sugar 1 cup sugar 3 large eggs 2 tsp vanilla extract 1 2/3 cups quick-cooking oats
1 1/2 cups creamy peanut butter, at room temperature 1/2 cup butter, room temperature 1/2 cup confectioners’ sugar Optional: 1/2 cup crushed peanuts
1. Preheat oven to 350 degrees. Combine peanut butter and butter in a large mixing bowl. Mix with an electric mixer until well combined. Add brown and white sugars. Beat until light and fluffy. Add eggs, one at a time, until completely mixed in the batter. Add vanilla extract and mix again.
2. Sift together flour, baking powder, baking soda and salt. Add to batter and mix on low just until combined. Add quick cooking oats and mix until just combined. Drop cookie dough by the tablespoon on a cookie sheet, spread about 2 inches apart. Bake for 10 – 12 minutes at 350 degrees and then let cool for 5 minutes on the cookies sheet. While they are cooling, take a tooth-pick and prick the top of the cookies. Transfer to a cooling rack and continue to cook all cookies.
3. For filling, combine all ingredients in a large bowl and mix well. Make little sandwiches with the filling.
Makes about 48 sandwich cookies.
This copycat recipe is adapted from The Family Kitchen