Peanut Butter Cookies

Peanut Butter & Honey Sandwich Cookies

Adapted from the Dahlia Bakery cookbook via Pinch and Swirl

This recipe is best made ahead of time as it requires 2 hours refrigeration

For the peanut butter filling: - 1½ cups (400 grams) smooth peanut butter - 85g/6 tablespoons unsalted butter, softened - 2 tablespoons powdered sugar - 1 teaspoon fine salt

For the peanut butter cookies:

• 225g/1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, softened
• ⅓ cup (125g) crunchy peanut butter
• ⅔ cup (150g) packed golden brown sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1½ cups (180g) wholemeal plain flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt

• 1⅔ cups (100g) old-fashioned rolled oats

• Honey to serve

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Step 1 - In a stand mixer fitted with a whisk attachment, whisk the smooth peanut butter, soft butter, icing sugar and salt together for 3 minutes. Place in the fridge.

Step 2 - Using the same bowl switch to a beater attachment. Beat the butter, peanut butter and brown sugar for 3 minutes until pale and fluffy (scrape down the sides once or twice if you need to). Add the eggs one at a time beating well between each addition.

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Step 3 - Whisk the flour, baking soda, baking powder, salt and oats together. Add into the butter mixture in 2-3 lots. It will have the texture of frosting. Don't worry about this.

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Step 4 - Line two baking trays with silpats or parchment. Using a small ice cream scoop or spoons scoop a walnut sized piece of batter onto the tray. You can place them close together as you are just refrigerating them now (and will transfer them once they've set hard). Refrigerate for 2 hours until set hard.

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Step 5 - Preheat oven to 190C/380F and line two baking trays. Place the cookies about 1.5 inches apart as they will spread. Bake for 12 minutes. Cool on the tray for 10 minutes before transferring onto a cooling rack.

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Step 6 - Match even sized halves. Take the cookie scoop and scoop some of the frosting and press down with an angled spatula. Drizzle a little honey on top. Keep in the fridge (the filling is quite soft).

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