Prep 40 mins
Cook 8 mins
If you want something impressive and addictive to take to a bake sale, holiday event, or any kind of social gathering, this cookie is it. Seriously the best thing I've baked in a long time. Taste better than store-bought little debbie cream pies, and leave you wanting more and more and more! Creamy peanut butter and chewy oats together in a cookie sandwich filled with sweet marshmallow creme with a touch salt makes it really stand out in a crowd. I got the recipe from Better Homes and Gardens 100 Best Cookies magazine, and made them for the Holiday Cookie Swap 2011.
- 177.44 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml salt
- 1.23 ml baking powder
- 118.29 ml butter, softened
- 118.29 ml creamy peanut butter
- 118.29 ml granulated sugar
- 118.29 ml packed brown sugar
- 1 egg
- 4.92 ml vanilla extract
- 236.59 ml quick-cooking rolled oats
- 9.85 ml hot water
- 1.23 ml salt
- 198.44 g jar marshmallow creme
- 118.29 ml shortening
- 118.29 ml powdered sugar
- Preheat oven to 350 degrees.
- Grease a cookie sheet, set aside.
- In a small bowl, combine flour, baking soda, salt, and baking powder; set aside.
- In a large bowl, beat butter and peanut butter with an electric mixer on medium speed until combined.
- Beat in granulated sugar and brown sugar until fluffy.
- Beat in egg and vanilla.
- Using a wooden spoon, stir in the flour mixture and oats just until combined.
- Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet.
- Bake 8-10 minutes or until edges are light brown and centers are set.
- Cool on cookie sheet for a few minutes, then transfer them to a wire rack.
- In a medium bowl combine the hot water and the salt, stirring until salt dissolves.
- Add marshmallow creme, shortening, and powdered sugar.
- Beat with an electric mixer on medium speed until combined.
- Spread marshmallow mixture on the bottom sides of half the cookies. Top with the remaining cookies, bottom sides down, to make cookie sandwiches.