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.

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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 egg

1 teaspoon vanilla 

1 cup quick cooking oats

nutella buttercream:
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