Peanut Butter. Chocolate. Oatmeal. All together in one delicious little cookie. The inspiration for these cookies came while I was putting my little one to sleep. You see, when I put him down at night I indulge in some food television. Unique Sweets is a show I came across on Hulu.com and I was hooked from the first 20 minute show. I watched all five episodes (because there are only five episodes that Hulu.com will allow me to watch) that night and came away with inspiration from the talented minds of bakers who transform seemingly simple ingredients into drool worthy baked goods. This is my knock off version of Two Tarts Bakery's Peanut Butter Cream cookies.
[Oh hey, it's peanut butter filling!]
Peanut Butter and Chocolate Oatmeal Sandwich Cookies
Makes approximately 24 cookies
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Ingredients:
Cookies:
1/2 cup softened salted butter (one stick)
1/3 cup packed dark brown sugar
1/3 cup sugar
2/3 cup creamy peanut butter
1 tsp vanilla extract
1 egg
1 cup AP flour
1 cup quick cooking oats
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp kosher salt
Filling:
4 TBS softened unsalted butter
1/3 cup creamy peanut butter
1 cup powdered sugar (sifted)
2 TBS half and half
Chocolate Drizzle
1/4 cup dark chocolate chips (or what you have)
2 TBS heavy cream
Directions:
-Preheat oven to 325F.
-Combine the flour, oats, baking powder, baking soda, and salt in a separate bowl. In another bowl, cream together the butter, brown sugar, and sugar until fluffy, about 2 minutes. Add the peanut butter and vanilla to this and mix until the peanut butter is incorporated. Add the egg and mix for one minute. Add the dry ingredients and mix until all the flour is just combined. Let the dough sit for about 10 minutes, this will allow the dough to firm up.
-While the dough rests, cream together the butter and peanut butter for the filling. Cream this until fluffy and add the powdered sugar and half and half. Mix together for 1-2 minutes until light and fluffy. Transfer to a pastry bag.
-Scoop out 1 rounded teaspoon full of dough and roll into a ball. Place onto cookie sheet and lightly press down with two fingers. Continue until no cookie dough remains. (I can fit 20 balls of cookie dough on a half sheet pan).
-Bake for 8 minutes, exactly. Take them out even if they don't look done. Transfer to a cooling rack. (The cookies will continue to cook while cooling. We don't want hard cookies! We want chewy cookies with a crisp outer ring).
-Once all the cookies have baked and cooled off pair them up and pipe filling onto one side of the cookie and sandwich them together. Continue until they are all partnered up.
-Melt the chocolate and heavy cream together. Transfer to a small ziplock bag. Cut off a tiny corner and drizzle over the tops of the cookies. Enjoy!
These cookies came out just how I wanted them, chewy, tender, and not too sweet. The cookies are small enough so you can enjoy a few and not feel as if you're going overboard. Besides, they have peanut butter and oats, hello protein and fiber!
