Ingredients:
1 cup flour
1/2 cup unsalted butter, softened
1/2 teaspoon baking soda
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/2 cup chunky peanut butter
1/2 cup (packed) light brown sugar
1/3 cup sugar
3/4 cup quick-cooking oats
Filling:
1/2 cup powdered sugar
1/4 cup smooth peanut butter
2 tablespoon unsalted butter, softened
1 tablespoon milk
1/3 cup raspberry or strawberry jam
To make the cookies:
Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Mix flour, baking soda, salt, and baking powder in a small bowl.
In a large bowl, beat butter and chunky peanut butter until smooth. Add in sugars until well blended. Beat in egg and vanilla. Add flour mixture until just blended, then stir in oats.
Spoon level tablespoonfuls of dough into balls and place 2 inches apart on prepared baking sheets. Using a floured fork, make a crisscross pattern on top of each ball by pressing dough into a flat 2 1/4-inch circle, about 1/4-inch thick. Bake 10 to 12 minutes, or until lightly browned at edges. Let cool on baking sheet 1 minute before removing to a wire rack to cool completely.
To make the filling:
In a bowl, beat sugar, smooth peanut butter, butter, and milk until smooth and fluffy. Spread 2 teaspoons of the peanut butter mixture on bottoms of half of the cookies. Spread jam on bottoms of the remaining cookies, using 1 teaspoon for each cookie. Sandwich together peanut butter-covered cookies with jam-covered cookies.
Makes 16 sandwich cookies
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