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  3. Peanut Butter Oatmeal Sandwich Cookies with Marshmallow Crème Filling

Peanut Butter Oatmeal Sandwich Cookies with Marshmallow Crème Filling

Headshot of Rachel ConnersBy Rachel ConnersPublished: Aug 28, 2015
Peanut Butter Oatmeal Sandwich Cookies with Marshmallow Crème Filling
Rachel Conners
Yields:
12
Prep Time:
2 hrs 5 mins
Cook Time:
10 mins
Total Time:
2 hrs 15 mins
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You're gonna want to put this marshmallow frosting on everything.

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Ingredients

For the cookies

  • 1 stick (1/2 c.) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 Tbsp. vanilla extract
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 3/4 cup quick oats
  • 1 cup 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

For the Marshmallow Crème

  • 7 oz. jar Marshmallow Fluff
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup powdered sugar
  • 1 Tbsp. vanilla extract
  • 1/8 tsp. salt

Directions

    1. Step 1In 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. Step 2Combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add into peanut butter mixture and beat until just combined.
    3. Step 3Chill cookie dough, covered, at least 2 hours and up to 1 week.
    4. Step 4Preheat 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. Step 5Bake 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. Step 6While cookies are cooling, prepare marshmallow buttercream filling.
    7. Step 7For 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. Step 8Match 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.
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