Peanut Butter-Oatmeal Sandwich Cookies with Nutella Buttercream
Oatmeal. Peanut Butter. Chocolate. An almost sinful combination for me. My love for the oatmeal/peanut butter borders on gluttonous and then you add chocolate in, it’s all over. Any guesses on my favorite cookie ever? Yes, the good old no-bake cookie. Not many combinations beat that one. I say that all the time because I have several flavor combos…
So I’ve been on a flavor combination kick lately. Snickers and Dr. Pepper; cinnamon and sugar (for a guest post next week); Now this one: Peanut Butter and Oatmeal. Don’t get me wrong, I like the chocolate but really I could take it or leave it. I don’t hate it but definitely don’t love it like most people do. I don’t love bacon like some of my blogger friends but that’s a different post.
I really loved this cookie recipe. Plain peanut butter cookies are my second favorite and I have several recipes in my collection. Most are pretty similar but these are so unique! The peanut butter is subtle and the oats add a great texture without taking away from the peanut butter. They are moist and chewy and perfect like cookies should be. I preferred them without the filling to be honest. The Nutella buttercream was great but like I said, I can take it or leave it. Next time I’ll probably fill them with this peanut butter buttercream. Peanut butter overload? Maybe, but I’ll probably live.
Peanut Butter Sandwich Cookies with Nutella Buttercream Filling
for the cookies:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla
1 cup quick cooking oats
1/2 cup butter, room temperature
1/2 cup Nutella
1 cup powdered sugar, more as needed
1-2 Tbs. milk, more as needed
Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder, and salt in a large bowl; set aside.
In the bowl of a stand mixer, cream 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla until creamy and well-blended. Add the egg and mix until incorporated. Scrape down the sides of the bowl as needed.
Add the dry ingredients to the creamed mixture in a couple of batches and mix until fully incorporated. Stir in the oatmeal and drop by rounded teaspoons onto a baking sheet lined with parchment paper. Gently flatten each cookie with a spatula to form 1/4 inch thick cookies and bake 9-10 minutes, or until cookies are a lightly browned.
Cool on a wire rack and cool completely before filling.
For the buttercream, mix the butter and Nutella in the bowl of a stand mixer until combined. Add the powdered sugar, a little at a time and mix completely after each addition. After 1 cup of powdered sugar has been incorporated, add 1 Tbs. milk and mix well. At this point, add more powdered sugar if the consistency is too thin and more milk if the buttercream is too thick.
I chose to pipe the buttercream onto the cookies. First because I’m obsessed with piping. Second because I love the Wilton 1M tip. Third because it seemed to me like the least-messy way to actually assemble the cookies. I’m a mess in the kitchen!
Recipe adapted from Let's Dish