Monday, October 7, 2013

Fluffer Nutter Brown Sugar Oatmeal Cookie Sandwiches

We are now in full-blown fall candle mode.  I stocked up on the BEST fall scents the other day.  Are you aware that there is a candle called Sweater Weather?!  And Leaves!  What a world we live in guys.  What a world.    
So let's talk about these cookie sandwiches, mkay?  They are totally amazing.  Like, probably one of my best of the year.  I know right?  That's quite a statement!  But they have all of the best things.  The cookies are chewy but with perfect texture (shoulda guessed a Pioneer Recipe wouldn't disappoint) and the frosting is balanced with the ppeerrffect blend of fluff, peanut butter and cream cheese.  It was all just meant to be.    

Also, this is definitely one of those desserts that gets better after a day or two.  It allows the cookies to firm up a bit and for the frosting to get all up in there.  So perfect to make in advance and easy to transport.  Do you need any more convincing?  
What if I told you they smelled like Sweater Weather and Leaves when they're baking? It would be a lie but I would tell it to you if you want.  I'm a people pleaser at heart.  

Here's the recipe!  

Fluffer Nutter Brown Sugar Oatmeal Cookie Sandwiches

1 cup (2 sticks) butter, softened
2 cups packed dark brown sugar
2 teaspoons vanilla extract
2 eggs
1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups old fashioned oats (not instant) 

4 tablespoons butter, softened
4 oz cream cheese
1 7oz jar marshmallow creme
1/2 cup peanut butter
1 1/2 cups powdered sugar

1.  Preheat oven to 350 degrees and line baking sheets with parchment or silicon mats and set aside. 
2.  Combine flour, baking soda, salt and oats in a medium bowl and set aside.
3.  In the bowl of an electric mixer, cream together sugar and butter until light and fluffy, about 2 minutes.  With the mixer on low, add eggs one at a time until incorporated.  Add vanilla extract and combine.  With the mixer still on low, slowly begin adding in dry ingredients until just combined and scraping the sides of the bowl as necessary.  
4.  Scoop dough onto baking sheets, 2 tablespoons in size and about 1 inch apart.  Bake 10-12 minutes until dark and just set.  Transfer to wire rack and allow to cool completely.  
5.  While cooling, prepare the frosting.  In the bowl of an electric mixer fitted with a whisk attachment, cream together butter and cream cheese until well combined.  Add in marshmallow creme and peanut butter and mix about 1 minute.  With the mixer on low, slowly add in powdered sugar until well combined.  Turn mixer to high and mix for about 2 minutes until light and fluffy.  Transfer to a piping bag fitted with a Wilton 1M tip (or tip of your choice).
6.  To make the sandwiches, turn a cookie face-up and pipe frosting into center of the cookie.  Take another cookie and apply face down into frosting and gently push together until frosting just meets the edges.  


Recipe adapted from Pioneer Woman

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