I love peanut butter. Love it. I put it on pancakes, on my waffles, on french toast, on apples, on celery (even though I despise celery). I just don’t get tired of it. Ever. I’m pretty sure my friends and family get tired of eating baked goods that are full of peanut butter though, so I’ve been trying to give it a rest. However, as you can see, I failed. I just couldn’t resist when I found this recipe from How Sweet It Is.
Okay, so I didn’t come up with the recipe (I usually don’t) and these pics don’t compare to the ones here. But I had to include them in this blog as my active recipe catalog.
These cookies are the perfect rainy day picker-upper. First, you start with a miniature, delightfully oatty peanut butter cookie. Then, you sandwich rich chocolate ganache between said cookies and roll the sides in sprinkles of your choice. Nothing brings more stress-relieving cheer than peanut butter, dark chocolate, and sprinkles. It’s scientifically proven.
Here’s the recipe I used from How Sweet. I’ve been a little a tired of cinnamon in things lately, so I’ve omitted the 1 1/2 tsps originally called for, but if you’re in the mood for a more spice-like cookie feel free to add it in!
Peanut Butter Oatmeal Sandwich Cookies
1/2 cup unsalted butter, melted and cooled
1/3 cup creamy peanut butter, melted and slightly cooled
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
3/4 cups rolled oats
1/4 teaspoon salt
1/2 teaspoon baking powder
whipped ganache filling
5 ounces dark chocolate, chopped
1/2 cup heavy cream
chocolate sprinkles for rolling
Place chocolate in a bowl. Heat heavy cream in a saucepan over low heat until warm (just until bubbles appear on the edges) and then pour over chocolate. Stir constantly until chocolate is totally melted, then refrigerate for at least 2 hours.
Preheat oven to 350 degrees F. In a small bowl, stir together flour, oats, cinnamon, salt and baking powder.
In a large bowl, combine melted butter and peanut butter with sugars and whisk until smooth. Add egg and vanilla, mixing well until combined. Stir in dry ingredients, mixing until dough comes together. You can even bring the dough together with your hands if needed. Refrigerate for 30 minutes.
Measure out a tablespoon of dough and roll it into a ball, making sure they are all roughly the same size. Place on a nonstick baking sheet about 2 inches apart. Bake for 7-8 minutes, until just baked through and lightly golden on the edges. Remove from baking sheet and let cool completely.
Add ganache to the bowl of an electric mixture and beat until fluffy, about 1-2 minutes. Using a small spoon or spatula, spread ganache on the flat side of one cookie and cover it with another, repeating with the rest. Roll the edges in sprinkles!