A.K.A. Peanut butter sandwich cookies.
- 2 ¼ c all purpose flour
- 2 tbsp baking soda
- 1 tbsp baking powder
- ¼ tsp salt (1/2 tsp if using unsalted butter)
- 1 ½ c non-dairy butter, room temperature
- ¾ c chunky peanut butter
- 1 c brown sugar
- 1 c sugar
- Egg Replacer equal to 3 large eggs
- 1 tsp vanilla extract
- 1 ½ c quick-cooking oats (not instant or regular)
- 1 ½ c creamy peanut butter, room temperature
- ½ c non-dairy butter, room temperature
- ¼ c confectioners’ sugar
Preheat oven to 350F.
Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract.
Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).
On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly ¾-in. sized balls), leaving about 2 inches between each to allow for spread.
Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in ½ of the cookies (for the tops of the sandwiches) before they set up. Transfer to a wire rack to cool completely.
Once cookies have cooled, make the filling.
In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves. If you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.
Store in an airtight container.