Peanut Butter Oatmeal Cookie Sandwiches with Nutella Buttercream

Ingredients:

 

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 Filling

1/2 cup butter, room temperature
1/2 cup Nutella1 cup confectioners' sugar
1 cup powdered sugar, more as needed
1-2 Tbs. milk, more as needed

 

Prep:

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.  g 3 tablespoons butter and 1/2 cup peanut butter until well blended.  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! 

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