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peanut butter chocolate oatmeal sandwiches

Peanut Butter Oatmeal Chocolate Chip Sandwiches

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 sandwiches

Equipment

  • 2 Baking sheet
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cookie scoop 1.5-tablespoon
  • 1 wire cooling rack
  • 1 Parchment paper roll

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup old-fashioned rolled oats
  • 3/4 cup mini chocolate chips
  • 1/2 cup creamy peanut butter for filling
  • 2 tablespoon powdered sugar sifted
  • 1 tablespoon milk as needed
  • 1/4 teaspoon vanilla extract for filling

Instructions
 

  • Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Cream softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, 2 to 3 minutes.
  • Beat in the egg and vanilla until smooth.
  • Whisk flour, baking soda, baking powder, and salt in a separate bowl.
  • Add dry ingredients to the wet mixture and mix on low just until combined.
  • Fold in oats and mini chocolate chips with a spatula.
  • Scoop 1.5-tablespoon mounds onto prepared sheets, spacing 2 inches apart.
  • Gently flatten each mound slightly with damp fingers for even baking.
  • Bake 8 to 10 minutes until edges are set and centers look just underdone.
  • Cool on sheets 5 minutes, then transfer cookies to a wire rack to cool completely.
  • For the filling, beat peanut butter, powdered sugar, milk, and vanilla until smooth and spreadable.
  • Match cookies by size, spread 1 to 1.5 tablespoons filling on the underside of one, and gently sandwich with its pair.

Notes

Chill the dough for 15 minutes if it feels sticky to help the cookies hold their shape, and pull them from the oven when the edges are lightly golden but centers still soft for a chewy texture. Use mini chips so the cookies sandwich neatly, and let cookies cool completely before filling to prevent melting. Adjust filling consistency with an extra teaspoon of milk if too thick or a spoon of powdered sugar if too thin. For gluten-free, use a 1:1 gluten-free flour blend and certified GF oats. Store assembled sandwiches in an airtight container at room temperature for 2 days or refrigerate up to 5 days; for longer storage, freeze individually wrapped sandwiches for up to 2 months.
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