PEANUT BUTTER & PECAN COOKIE SANDWICHES

July 29, 2013

Have you heard the baking tip of grating butter? The allure is if you forgot to bring your butter to room temperature it does so quickly once it is grated and, or it will help with an even dispersal of butter in the finished product. I find this tip too tedious for the value it gives, but maybe I am missing something. I would rather just brave the possible liquid butter lava that I get while trying to soften it quickly in different ways!

As for these cookies at hand, they are an oatmeal cookie sandwich with a sweet peanut butter filling. And a pecan because I love decorating baked goods with pecans.

One of my friends told me these were “mind blowing.” My husband says he was not surprised someone would say that because they are like an “artisanal nutter butter.”

PEANUT BUTTER & PECAN COOKIE SANDWICHES from Rachel Schultz

PEANUT BUTTER & PECAN COOKIE SANDWICHES
Makes 24 cookie sandwiches

3 cups flour
2 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups butter, melted
2 cups brown sugar
2 teaspoons vanilla
2 eggs
5 cups oats
24 pecan halves
2 cups peanut butter
2 tablespoons honey
1 cup powdered sugar
1/2 cup butter, softened

Preheat oven to 350 degrees.

In a stand mixer, stir together flour, baking soda, and salt. Mix in butter, brown sugar, vanilla, and eggs. Add oats and continue to mix.

Chill dough for 1-2 hours.

Shape into 1 and 1/2 inch balls and arrange on a line baking sheet. Place a pecan half on half of the cookie dough balls (or all.) Bake 10-12 minutes.

To make peanut butter filling, beat together peanut butter, butter, honey, and powdered sugar for three minutes. Assemble sandwiches with two cookies and a spoonful of peanut butter filling.


5.0 from 1 reviews
PEANUT BUTTER & PECAN COOKIE SANDWICHES
 
Author:
Ingredients
  • 3 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and ½ cups butter, melted
  • 2 cups brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 5 cups oats
  • 24 pecan halves
  • 2 cups peanut butter
  • 2 tablespoons honey
  • 1 cup powdered sugar
  • ½ cup butter, softened
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, stir together flour, baking soda, and salt. Mix in butter, brown sugar, vanilla, and eggs. Add oats and continue to mix.
  3. Chill dough for 1-2 hours.
  4. Shape into 1 and ½ inch balls and arrange on a line baking sheet. Place a pecan half on half of the cookie dough balls (or all.) Bake 10-12 minutes.
  5. To make peanut butter filling, beat together peanut butter, butter, honey, and powdered sugar for three minutes. Assemble sandwiches with two cookies and a spoonful of peanut butter filling.

 

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Comments

  • Laverne

    These are The Best! Love the peanut butter flavor, they are delicious and chewy. Everyone one who tries them say they are wonderful. Thanks for posting the recipe.

  • I love this idea! Thanks for sharing!

    • Rachel Schultz

      You’re welcome!

  • Julie

    Grating anything seems a little tedious to me…I’m too lazy to grate anything I don’t absolutely have to. I soften butter for 30 sec in the microwave on a defrost setting or 50% power. It leaves the butter soft to the touch and not liquid, just as if you had let it soften on its own at room temp. Much faster and no work. :) (the key to really good microwaving is learning to alter the power!)

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  • Anonymous

    Please print and bring home. Thanks

  • Jennifer

    These cookies look yummy and my boys love peanut butter so this recipe will be a winner..My question is do I freeze the butter then grate it?

    • Rachel Schultz

      Nope, just chilled from the fridge like normal :)

  • joaella

    Hi!
    We wrote you and did not hear back? I saw the post here but not anymore. I made these almost all by myself. They were delicious and especially good to bring to church dinner as they were individually wrapped! Thanks!

  • These look so tasty!! I’ll definitely have to make a batch for myself some time soon!

    • Rachel Schultz

      Thanks danielle!

  • Laura

    What a great idea! Definitely going to try it next time I’m making pastry.

    • Rachel Schultz

      Thanks Laura!

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