Approximately 40 minutes
Bake at 350°
F
8 Minutes per batch
Makes at least 14 sandwiches
... Ingredients ...
3/4 cup
all-purpose flour
1/2 teaspoon
baking soda
1/2 teaspoon
salt
1/4 teaspoon
baking powder
1/2 cup
butter, softened
1/2 cup
peanut butter
1/2 cup
granulated sugar*
1/2 cup
packed brown sugar*
1/4
cup
powdered sugar*
1 egg
1 teaspoon
vanilla
1 cup
quick-cooking oats
2 teaspoons
hot water
1/4 teaspoon
salt
(1) 7
ounce
jar
marshmallow creme
1/2 cup
shortening
*I feared these would be too sweet and used a tiny bit less than the suggested sugar amounts. They came out great (still a bit sweet, but delicious.... so I definitely suggest reducing the sugars above just a smidgen to your liking).
... Steps ...
1. Preheat oven to 350 degrees F. Grease a
cookie sheet; set aside.
2. In a small bowl, combine flour, baking soda,
salt, and baking powder; set aside.
3. In a large bowl, combine butter and
peanut butter. Beat with an electric mixer on medium speed until
combined. Beat in granulated sugar and brown sugar until fluffy. Beat in
egg and vanilla until just combined. Stir in flour mixture and oats
just until combined.
2. Drop dough by rounded teaspoons 2 inches apart
onto prepared cookie sheet. Bake in the preheated oven for 8 to 10
minutes or until edges are light brown and centers are set. Cool on
cookie sheet 1 minute. Transfer cookies to a wire rack; let cool.
3. Meanwhile, in a medium bowl, combine the hot water
and salt. Stir until salt is dissolves. Add marshmallow creme,
shortening, and powdered sugar. Beat with an electric mixer on medium
speed until combined.
4. Spread marshmallow mixture on the flat side of
half of the cookies. Top each frosted cookie with another cookie, flat
side down. Careful: If the cookies are still warm, they will slide apart.
This recipe has been slightly adapted from an original recipe from Better Homes & Gardens.
