½cup(129g)honey roasted peanut butterI got mine freshly ground at Whole Foods - it's simply amazing and gives this cookie such a nice & subtle hint of sweetness
1egg
For the filling:
½cup(60g)confectioners' sugar
1cup(258g)creamy peanut butterdo not use natural peanut butter here
Instructions
Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats
In a large bowl, add oats, flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the vanilla, peanut butter, and egg, and beat for 2 more minutes.
Slowly add in the flour mixture and mix until all combined and well-incorporated.
Using a medium sized cookie scoop, place dough on prepared baking sheets about 1 inch apart. Gently pat down the tops of the cookie dough to flatten.
Bake for 8-10 minutes. The edges should be slightly brown and starting to crisp up. Remove from oven and let cool completely on the baking sheet.
In the meantime, while the cookies are cooling, make the filling by whisking the confectioners' sugar and peanut butter together.
Once the cookies are cooled, take an offset spatula and spread a tbsp. of the filling onto the bottom side of one cookie and then take another cookie and sandwich them together.