Triple Peanut Butter Sandwich Cookies

Directions

1. Stir together the flour, oats, baking soda, and salt. Set aside.

2. In the bowl of your mixer, cream together the butter and Peanut Butter & Co. Smooth Operator until completely combined. Beat in the sugar, then scrape down the sides of the bowl before beating in the egg until the mixture lightens in color.

3. Stir the flour mixture into the peanut butter mixture until a wet, sticky dough forms. Place plastic wrap over the bowl and chill in the fridge until the dough is firm enough to handle (minimum 40 minutes, max two hours).

4. Line a baking tray with parchment paper. Once the dough has chilled, scoop it in slightly heaping tablespoon and roll into balls. Use your fingers to gently flatten the cookie dough. Bake at 350° for 9-12 minutes. The cookies will be extremely soft when fresh from the oven. Either allow them to cool on the baking sheet before moving to a cooling rack, or simply slide the whole piece of parchment paper onto the wire rack.

5. Make the icing while the cookies are cooling. Cream together the Peanut Butter & Co. Dark Chocolatey Dreams and the butter, then beat in the icing sugar until smooth. Beat in a tablespoon of milk, and if the icing needs to be thinned out more beat in one additional tablespoon of milk. It should be thick, but still smooth and spreadable.

6. Divide the cookies into pairs. Spread one cookie in each pair with a generous spoonful of icing. On the other cookie in each pair spread a thinner layer of icing to help hold the sandwich together once the chopped nuts have been added. 

7. Sprinkle the generously iced cookie with chopped peanuts, then press the other cookie on top to form a cookie sandwich and serve!