Two food posts in ONE day, say whaaat?
I just couldn’t not share this recipe immediately! I just made these Peanut Butter cookies last night and they are pretty amazing. Like, so amazing that I had to put them out of my sight so I would stop eating them!
Yesterday I had grabbed this Skippy Natural Peanut Butter from Walmart, and as you can see I grabbed a couple of other things as well! Like the Skippy Baking Cups because, why not have pre measured peanut butter for when I am making treats? And the Skippy PB Bites because, why not? Who doesn’t love a bite of peanut butter that you can just toss in your mouth?
YA, we taste tested and they are kid AND mom approved!
So we got right to baking! Starting off with one bowl, getting the ingredients mixed well!
And a second bowl together the remaining ingredients
Then combine the two together
Scoop the cookie mix onto your cookie sheet
While your cookies are baking, mix together the powdered sugar and peanut butter for the filling
Now flip half of the cookies
Add peanut butter
And top with the second cookie
And squish them together
Then try not to eat them all!
- 1½ cups quick oats
- ½ cup flour
- ½ cup sugar
- ½ cup brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup Skippy Natural peanut butter (creamy)
- ½ cup unsalted butter, softened
- 1 egg
- ½ cup powdered sugar
- 1 cup creamy peanut butter**
- Preheat an oven to 350°F.
- In a medium size bowl, stir together the oats, flour, baking powder, baking soda, and salt.
- In another bowl, mix butter, sugar, brown sugar, egg, peanut butter, and vanilla.
- Mix the two bowls together, just until combined.
- Using a cookie scoop, place teaspoons of the mix onto a cookie sheet. (I used a spoon to flatten out my cookies, other wise they might not be as flat as these)
- Bake for 8 minutes then let cool.
- Once you have your first batch cooking, Mix together the powdered sugar and peanut butter for about 3-5 minutes.
- After cookies are cooled flip half of the cookies upside down. Add about a tablespoon of filling to each upside down cookie then place a second cookie on top of filling and press together.
*Recipe from bromabakery.com
**One thing to note is that the original recipes says to NOT use Natural PB for the filling part of the recipe, so I didn’t. But I did use Natural PB for the cookies.