Ingredients
1½sticksunsalted butter,room temperature
½cuppacked dark-brown sugar
⅓cupgranulated sugar
½cupchunky peanut butter
1cupall-purpose flour,plus 2 tbsp
1cupquick oats
1tspbaking soda
1tspsalt
½stickbutter,room temperature
1½cupspowdered sugar
1tbspmilk
½cupcreamy peanut butter
Preparation
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone silpat mat.
In a stand mixer, cream together the 1½ sticks butter, dark brown sugar, and granulated sugar.
When fluffy and lightened, add in the peanut butter and cream until well combined.
Add in the flour, oats, baking soda, and salt and mix until just combined.
Roll out the dough to ¼-inch thick.
Using a 2-inch cookie cutter or drinking glass dipped into flour, cut out the cookies.
Place onto a baking mat an inch apart and chill the dough on the sheets for 15 to 20 minutes before baking.
Bake for 9 to 11 minutes or until golden brown.
Let cool completely while making the peanut butter filling.
Add the butter, powdered sugar, and milk together in a stand mixer and mix on low speed at first moving up to medium-high speed until fully combined and fluffy.
Add in the ½ cup peanut butter and combine until smooth, fluffy, and creamy.
Using a piping bag or a spoon, put about a tablespoon between two cookies to make the sandwiches.
