Name: Peanut Butter Oatmeal Sandwich Cookies with Marshmallow Crème Filling
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Yield: 1
Ingredients: 1 stick (1/2 c.) unsalted butter, softened -; 3/4 c. firmly packed light brown sugar -; 1/4 c. granulated sugar -; 1 tbsp. vanilla extract -; 1/2 c. creamy peanut butter -; 1 large egg -; 3/4 c. quick oats -; 1 c. all-purpose flour -; 1/2 tsp. baking powder -; 1/2 tsp. baking soda -; 1/2 tsp. cinnamon -; 1/8 tsp. nutmeg -; 1/2 tsp. salt -; 7 oz. jar Marshmallow Fluff -; 1/2 c. (1 stick) unsalted butter, softened -; 1/3 c. powdered sugar -; 1 tbsp. vanilla extract -; 1/8 tsp. salt -

Peanut Butter Oatmeal Sandwich Cookies with Marshmallow Crème Filling

Recipe information

Cooking:

2 hour 5 min.

Servings per container:

Source:

More details

Ingredients for - Peanut Butter Oatmeal Sandwich Cookies with Marshmallow Crème Filling

1. 1 stick (1/2 c.) unsalted butter, softened -

2. 3/4 c. firmly packed light brown sugar -

3. 1/4 c. granulated sugar -

4. 1 tbsp. vanilla extract -

5. 1/2 c. creamy peanut butter -

6. 1 large egg -

7. 3/4 c. quick oats -

8. 1 c. all-purpose flour -

9. 1/2 tsp. baking powder -

10. 1/2 tsp. baking soda -

11. 1/2 tsp. cinnamon -

12. 1/8 tsp. nutmeg -

13. 1/2 tsp. salt -

14. 7 oz. jar Marshmallow Fluff -

15. 1/2 c. (1 stick) unsalted butter, softened -

16. 1/3 c. powdered sugar -

17. 1 tbsp. vanilla extract -

18. 1/8 tsp. salt -

How to cook deliciously - Peanut Butter Oatmeal Sandwich Cookies with Marshmallow Crème Filling

1. Stage

In large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in vanilla extract and peanut butter. Beat in egg until well blended.

2. Stage

Combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add into peanut butter mixture and beat until just combined.

3. Stage

Chill cookie dough, covered, at least 2 hours and up to 1 week.

4. Stage

Preheat oven to 350 degrees F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper.

5. Stage

Bake cookies in batches in middle of oven for 10 to 11 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.

6. Stage

While cookies are cooling, prepare marshmallow buttercream filling.

7. Stage

For the filling: Combine all ingredients in large bowl and mix on high speed with an electric mixer for 1 to 2 minutes or until light and fluffy.

8. Stage

Match cookies in pairs based on size. Spread 1 tablespoon of buttercream onto one cookie and sandwich with other cookie in the pair. Repeat until all cookies are sandwiched.