Description
Recreate the nostalgia of classic Girl Scout cookies with these soft and chewy peanut butter sandwiches. Featuring a hearty oat-base and a creamy filling, these treats stay fresh and tender for days.
Ingredients
- Softened butter
- Granulated white sugar
- Chunky peanut butter
- 1 egg (room temperature)
- Vanilla extract
- Salt
- All-purpose flour
- Baking soda
- Rolled oats
- Smooth peanut butter
- Powdered sugar
Instructions
- Cream the softened butter and granulated sugar in a medium bowl until pale and fluffy.
- Stir in the chunky peanut butter, room temperature egg, vanilla, and salt until the mixture is uniform.
- In a separate small bowl, whisk together the flour, baking soda, and oats.
- Slowly add the dry ingredients to the butter mixture, stirring just until a thick, tacky dough forms.
- Roll the dough to 1/4-inch thickness on a floured surface and cut into 1-inch circles.
- Chill the dough rounds in the freezer for 10 minutes to prevent spreading during baking.
- Bake in a preheated oven at 350°F (175°C) for 10-13 minutes until golden brown.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Mix the smooth peanut butter and powdered sugar into a paste and sandwich between two cooled cookies.
Notes
Ensure your egg is truly at room temperature to create a stable emulsion, which is the secret to a cookie that doesn’t crumble. If you want a more decorative look, use the tines of a fork to press a crosshatch pattern into the tops of the cookies before chilling.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American