Peanut Butter Sandwich Cookie made with OREO Cookie Pieces
A new twist on a favorite: two peanut butter cookies made with OREO Cookie Pieces are filled with buttercream filling that's mixed with even more OREO Cookie Pieces.
Ingredients
Cookies
- 4¾ oz. peanut butter
- 4 oz. unsalted butter, at room temperature
- 3¾ oz. light brown sugar
- 2 oz. molasses
- 1 large whole egg
- 1 tsp. vanilla extract
- 5¾ oz. all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 4 oz. OREO Small Cookie Pieces
- 1½ oz. granulated sugar
Filling
- 4 oz. unsalted butter, at room temperature
- 10 oz. powdered sugar
- 1 tsp. vanilla extract
- ½ oz. water
- ⅛ tsp. kosher salt
- 1½ oz. OREO Small Cookie Pieces
Nutrition per serving
Cream peanut butter, butter, brown sugar and molasses in bowl of electric mixer fitted with paddle attachment on medium speed for 2 min. Mix in egg and vanilla until combined.
Gradually add combined dry ingredients, except OREO Cookie Pieces and granulated sugar, until well blended, scraping side of bowl as needed. Mix in OREO Cookie Pieces.
Using a #40 scoop, portion 32 cookies. Dip top of each into the granulated sugar. Place on parchment paper-lined sheet pan, sugar side up. Using a fork make a cross design on top of each cookie.
Bake in preheated 350ºF standard oven 12 min. or until top is slightly firm. Remove from oven.
Meanwhile, cream butter, powdered sugar, vanilla, water and salt on medium speed of mixer fitted with paddle attachment until light and fluffy. If needed, add more water 1 tsp. at a time until a soft consistency is reached. Fold in OREO Cookie Pieces.
Spread flat side of 16 cookies with 1 oz. of filling. Top with second cookie, flat side facing filling.
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