Peanut Butter Sandwich Cookies, aka "The Nora Ephron"
- electric Mixer, 1-ounce ice Cream scoop (optional but recommended for the most uniform cookie sandwiches)
- 1 1/2 cups (14 ounces/400 grams) creamy peanut butter, such as Skippy
- 6 tablespoons (3/4 stick/3 ounces/168 grams) unsalted butter, softened
- 2 tablespoons powdered sugar
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 1/2 cups (8 ounces/227 grams) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 2/3 cups (5 1/4 ounces/99 grams) rolled oats, such as Quaker old fashioned
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons/11 1/4 ounces/320 grams) unsalted butter, softened
- 1/3 cup (3 1/2 ounces/125 grams) crunchy natural peanut butter, such as Adams, well mixed
- 3/4 cup (5 1/4 ounces/150 grams) granulated sugar
- 2/3 cup (5 1/4 ounces/150 grams) packed brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- Breakfast Foods
- Rolled oats (1 2/3 cups)
- Condiments
- Peanut butter, creamy (1 1/2 cups)
- Peanut butter, crunchy natural (1/3 cup)
- Cooking & Baking
- All purpose flour (1 1/2 cups)
- Baking powder (1/2 teaspoon)
- Baking soda (1 teaspoon)
- Brown sugar, packed (2/3 cup)
- Granulated sugar (3/4 cup)
- Honey (2 tablespoons)
- Kosher salt (1 1/2 teaspoon)
- Powdered sugar (2 tablespoons)
- Vanilla extract, pure (1 teaspoon)
- Dairy
- Butter, unsalted (6 tablespoons)
- Refrigerated
- Eggs, large (2)
- Other
- 1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons/11 1/4 ounces/320 grams) unsalted butter, softened
- electric Mixer, 1-ounce ice Cream scoop (optional but recommended for the most uniform cookie sandwiches)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 28, 2012 (2 months ago).
56 people saved this recipe.
