Heavenly Peanut Butter Cookies

My hubs is a creature of habit and it’s a tough sell for trying new things in the kitchen! We also have a family friend that doesn’t like chocolate (crazy, right?!) and that forces my sister and I to try un-chocolate desserts. And this recipe is actually on of the first items I pinned on pinterest! I finally got the chance to test them out for a family dinner. Despite the resistance from the hubs to do an early test, everyone loved them, especially him! He has asked for them more times than I can count and even talked his best friend into asking for them for his birthday! You will love the smooth peanut butter filling combined with the crunchy oatmeal in the cookie. By far the best peanut butter cookie I have ever tasted.

Halfway to Heaven Peanut Butter Cookies
originally from broma bakery

For the cookies:

1 1/2 cups quick oats
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup honey roasted peanut butter
1/2 cup unsalted butter, softened
1 egg
For the filling:
1/2 cup confectioner’s sugar
1 cup smooth peanut butter*
Preheat an oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving 2 centimeters between each one. Using your finger, pat dough down so they form small flattened circles. Bake for 11 minutes.* Let cool completely on cookie sheet.
While the cookies are cooling*, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.
On a work surface, place half of the cookies upside down. Whisk the filling to lighten it. Dollop 1 tablespoon of filling into the center of each upside down cookie.  Place second cookie on top of filling and press together until filling just comes to the edges.
A few changes that I made:
*I baked mine 11 minutes as opposed to the original 8 minutes. Sometime it varies with your oven, and I like my cookies strong enough to hold the filling without being crunchy.
*I also waited until my cookies were almost completely cool to mix the filling together.
*I don’t really believe in measuring PB. Not only does it make a mess, I like a little extra. 🙂