Peanut Butter Sandwich Cookies
I wanted to make some sort of peanut butter cookies for our beer pong finals. I think the saltiness of the peanut butter goes really well with beer 🙂 The cookies themselves actually have no peanut butter in them, but the filling does so it fits the bill. I made a double batch and got 2.5 dozen cookie sandwiches.
Peanut Butter Sandwich Cookies – from Fresh from Cate’s Kitchen
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup quick oats
1 cup light brown sugar
1 stick butter, softened
1 large egg
1 tsp vanilla
Whisk together flour, baking soda, cinnamon, and oats in a medium bowl.
In a separate bowl, cream the butter and brown sugar until fluffy.
Beat in vanilla and egg, then stir in dry ingredients until just combined.
Roll about 2 tsp of dough into a ball, then flatten and press onto a Silpat-lined baking sheet.
Repeat with remaining dough.
Bake at 350 for 8-12 minutes (closer to 8 for softer cookies, closer to 12 for crisper cookies).
Cool on a wire rack.
Filling3/4 cup creamy peanut butter
1/4 cup butter, softened
2 tbsp half and half – I used goat’s milk
1 tsp vanilla
1 1/2 cups powdered sugar
Beat all ingredients together in the bowl of an electric mixer until smooth.
When cookies are cool, pipe or spread frosting on one and press another on top to make a sandwich.
Note – My frosting was very thick so I ended up double the amount of liquid by adding more milk. You will have some extra frosting. But it’s amazing so no big deal there.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh yum Jen! These look absolutely delicious! What a great July 4th treat…..maybe split them and serve ’em up like a Strawberry Shortcake??? Yum.
http://www.simplysweeter.blogspot.com
Hi Jen, by any chance do you remember about how many strawberries you used for the recipe and also for filling? I have maybe 10-15 strawberries at home that need to be used asap and wondered if that was enough?
KV – Sorry I don’t. We had a big thing of strawberries in the fridge that Hubby had cut up for us to snack on. I would say it was less than a pint, but pretty close to a pint? Not really sure. Sorry I can’t be more help.
strawberries are my favorite fruit ever! in my opinion, they always should be enjoyed fresh no matter what. even in desserts! 😀 your cupcakes look great, by the wayaoh
I’ve heard that strawberry cake doesn’t end up being that sweet, but maybe the addition of fresh strawberries on top changes things. I’m a huge strawberry fan, so I’m anxious to try this.
Cupcake Activist – I could definitely see that the batter itself might not be that sweet. I thought they were great with the additional strawberries added in.
This looks divine. I made the Sky High strawberry cake with frozen berries and I thought it was really good, but I’d like to try again with fresh ones too! Your hubby has some very luck coworkers 🙂
Love this recipe.. infact all of your cupcake recipes. I made your Fauxtess cupcakes the other day and turned out wonderfully.. This is now on my wish list. :
http://www.brisbanebaker.blogspot.com
These look so simple and beautiful! I love strawberry cake and I especially love the way the fresh strawberries look inside 🙂
Sues
cant go wrong with strawberry…just made strawberry marscapone filled cupcakes myself! 🙂
http://cuppycakebakes.blogspot.com
I love how you frosted these cupcakes!! did you start from the inside and go out with a 1M tip?
Yes, soohyunee, to make the rosette, I started in the center and swirled around to the outside.
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