Peanut Butter S'mores Cookie Sandwiches

I think one of the hardest things to realize and admit about baking is that not everything you bake is going to be the best thing you've ever baked. Sure, most of it will probably be delicious. But some of it will be average. Some of it you'll never make again. Some things are good, but they aren't show stoppers. You don't think, "Wow I want this everyday of my life, and perhaps I'll be buried in it." Some things are just good, as a one-time baked good. you eat it all, it's yummy, but nothing to write home about. It's tough to admit. Because I want everything I bake to be amazing.

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Maybe that's some great symbolism for life or something. (Because baking is lyfe :P) Not everything's going to be the best thing ever. But that's just food for thought if you're one of those deep-thinker types. Sometimes, I'm just more of a let's-just-eat-cookies type.

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BUT. Sometimes there are the baked goods that make you slow down and say, "Whoa. Shut the front door." I understand that saying now: you want to close your front door so no one comes barging in to steal all your cookies, because you want to eat the, all yourself.

At least, that's what I thought when I made these.

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Because these cookies are one of those baked goods that you remember and really are THE best peanut butter cookies you've ever had. (Just like the best brownies I've ever had.) And you do want to make them again and again. And again.

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I like them especially because they use homemade peanut butter. Homemade honey-roasted peanut butter. Don't be scared by that. Seriously. Don't. You literally just buy honey roasted peanuts and put them in a food processor and hold down the button for a while until it turns into peanut butter. And then you put it in these cookies and bake them and you eat them warm and then your heart grows a little because they are So. Good. 

And then you sandwich them around marshmallow fluff and dip them in chocolate and then your heart almost bursts because it's so good. Or you're having a heart attack from all the sugar and butter. But I'm going to go with it being so good.

-Audrey

 

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Peanut Butter S'mores Cookie Sandwiches

Ingredients

For Peanut Butter Cookie:

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup honey roasted peanut butter (or regular creamy peanut butter)
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat flour
  • 3/4 cup old-fashioned rolled oats
  • 2 Tablespoons ground flax
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

For marshmallow filling: 1 jar of marshmallow fluff, or your favorite marshmallow frosting

For chocolate coating: 1 bag chocolate chips

Directions:

Preheat oven to 350F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.

In a large bowl, cream the butter, brown sugar, and granulated sugar together at medium speed using an electric mixer or stand mixer with a paddle attachment. Add the peanut butter and beat for1 minute. Add the egg and vanilla and beat until combined and creamy. Scrape down the sides to ensure everything is mixed together.

In a separate large bowl, mix the whole wheat flour, oats, flax, baking powder, and baking soda. Slowly add the dry flour mixture to the wet ingredients and mix until just combined. Do NOT overmix. Fold in the extras: coconut, peanuts, and butterscotch chips.

Drop 2 Tablespoon balls onto an ungreased baking sheet or silpat. Flatten very slightly. Bake for 10-12 minutes. Allow to cool on the baking sheet for a few minutes - the cookies will be VERY soft. Transfer to a cooling rack to cool completely.

When cookies are cool, match them up according to equal sizes and spread marshmallow fluff on one cookie and sandwich the other one on the other side. When all cookies are sandwiched, melt the chocolate chips in a double boiler pan and dip the cookies in the melted chocolate. Set on a wire rack or on wax paper to cool. Either just leave them out to cool or place in the refrigerator to have them harden faster.

Store in an airtight container either at room temperature or in the fridge for up to 5 days.

Cookies from: Sally's Baking Addiction