Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Peanut-Butter Sandwich Cookies 3.3 (32) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 7, 2022 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen cookie sandwiches Anyone who loves peanut-butter cookies, will surely love these delicious dessert sandwiches. Each one is made with two peanut butter-oatmeal cookies with a rich, peanut butter filling smothered in between. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter). Ingredients Cookies 1 ½ sticks unsalted butter, room temperature 1 cup old-fashioned rolled oats 1 cup plus 2 tablespoons unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt ½ cup packed dark-brown sugar ⅓ cup granulated sugar ½ cup smooth peanut butter Turbinado sugar, for sprinkling Filling 4 tablespoons unsalted butter, room temperature ¾ cup smooth peanut butter ¼ cup confectioners’ sugar, sifted ½ teaspoon kosher salt Directions Cookies: In a saucepan over medium heat, melt 1/2 stick butter. Add oats and cook, stirring, until toasted, 5 to 10 minutes. Spread mixture onto a parchment-lined baking sheet; let cool completely. In a bowl, whisk together flour, baking soda, and salt. Beat remaining 1 stick butter with granulated and brown sugars on medium-high speed until pale and fluffy, about 3 minutes. Add peanut butter; beat until well combined. Gradually add oat mixture and flour mixture; beat on low speed until combined. Roll out dough between 2 sheets of parchment 1/4 inch thick. Slide dough with parchment onto baking sheet and refrigerate until chilled, about 20 minutes. Preheat oven to 350 degrees. Remove top layer of parchment; cut out cookies using a 2-inch round cookie cutter. Place cookies on parchment-lined baking sheets, spaced about 1 inch apart; sprinkle with turbinado sugar. Bake until golden, about 10 minutes. Let cool completely on sheets. Filling: In a medium bowl, beat all ingredients on medium speed until smooth. Transfer mixture to a pastry bag fitted with a 1/2-inch round tip (such as Ateco #806). Pipe filling in a spiral motion on bottom sides of half of cookies. Top with remaining cookies to form sandwiches. (Filled cookies can be stored in an airtight container at room temperature up to 3 days.) Lennart Weibull Cook's Notes Recipe reprinted from Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of Martha Stewart Living. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC. Rate it Print