Like you need another baker shoving holiday sweets recipes in your face…but here I am, doing just that. Twelve days of Christmas sweets is what I wanted to call it. Well, that is what I am still calling it on my end. But at some point the last few days it dawned on me how f’ing dumb and unoriginal that actually is, but whatever, I am still going with it! Next year I will be more interesting 🙂

Regardless of how silly, the twelve sweet treats I am giving you for Christmas are f’ing awesome and not at all hard, you can make all of these things and the absolute rock star of your family’s Christmas.

I will be knocking out a few recipes a week – so check back a few times each week til Christmas and def try a few of thees out – but  my day of Christmas gives you a simple cookie that I have not made for Christmas yet, but damnit I am going to this year because these are so good and so simple. I mean, any kind of sandwich is something I want to eat, but a cookies sandwich – hell yes please. And peanut butter in the cookie and in the filling…it is like the greatest sandwich ever invented. the original recipe calls for honey roasted peanut butter, but I didn’t have any so I adapted with regular peanut butter and added honey to the filling, which lightens the sweetness and I think enhances the peanut flavor.

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Peanut butter sandwich cookies

Ingredients

For the cookies

• 1 1/2 cups quick oats
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup natural chunky or smooth peanut butter I used all natural, only peanuts, no sugar SMOOTH
• 1/2 cup unsalted butter softened
• 1 egg

For the filling

• 1/2 cup confectioner's sugar
• 1 cup smooth peanut butter use Skippy natural spread or Jiff natural spread, the oil-on-top natural peanut butters don't work so well

Instructions

1. Preheat an oven to 350°F. In a bowl, whisk together the oats, flour, baking powder, baking soda, and salt.
2. In a bowl of a stand mixer, mix butter, both sugars, egg, peanut butter, and vanilla, using the paddle attachment. Pour oat mixture into peanut butter mixture, mix until it just comes together.
3. Scoop batter with a cookie scooper or tiny ice cream scoop or rounded teaspoonfuls on an ungreased baking sheet, don't forget to use space between each spoonful. Using your finger, pat dough down so they form small flattened circles. Bake for 8-10 minutes. Cool completely.
4. For the filling, beat together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes with a stand mixer (whisk attachment) or a hand mixer.
5. Place half of the cookies upside down. Two choices on what to do with the filling - either (a) put into a piping bag and cut small hole and pipe onto the upside down cookie, or (b) scoop with a tablespoon the filling into the center of each upside down cookie.  Place another cookie on top of filling and press together. Let the filling just comes to the edges, but not squeeze out.

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