peanut butter oatmeal sandwich cookies with marshmallow creme filling.

these cookies are soft, spiced, pliable cookies that are perfect for squishing together with a bunch of marshmallow cream in the middle. but they also have a nice peanut butter kick and a tender bite from the oats.

the cookies come together quickly and bake up perfectly soft. these are ones you are going to want to watch while they are in the oven though - you want the centres to be barely past dough and the edges just turning slightly golden brown, any further and the cookies will lose the soft, squishy texture that makes them so awesome and perfect for sandwiching.

the marshmallow creme filling was hailed as " frosting that should be put on everything" by my friends. i love it too because its so simple, just whip all the ingredients together and voila- done and ready to spread. 

once the cookies are baked, and the frostings made just sandwich. these throwback sandwich cookies with a peanut butter twist will have your friends begging for another.

Total time: 2 hrs 15 mins 

Prep: 2 hrs 5 mins 

Cook: 10 mins 

Level: easy 

Yield: 12 sandwich cookies 

Ingredients: 

FOR THE COOKIES: 

1/2 cup unsalted butter

3/4 cup packed light brown sugar 

1/4 cup sugar 

1 tbsp vanilla extract 

1/2 cup creamy peanut butter

1 large egg 

3/4 cup quick oats 

1 cup flour 

1/2 tsp baking powder

1/2 tsp bicarbonate of soda 

1/2 tsp cinnamon 

1/8tsp nutmeg  

pinch of salt 

FOR THE MARSHMALLOW CREME

200g jar marshmallow fluff

1/2 cup unsalted butter 

1/3 cup icing sugar 

1 tbsp vanilla extract 

pinch of salt

method: 

1. in a large bowl, cream together butter, brown sugar and white sugar until light and fluffy. beat in vanilla extract and peanut butter. beat in the egg until well blended. 

2. combine oats, flour, baking powder, bicarb of soda, cinnamon, nutmeg and salt. add into the peanut butter mixture and beat until combined.

3. chill cookie dough, cover for 2 hours. 

4. preheat oven to 180 degrees c, form rounded tbsp of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper. 

5. bake cookies in batches in middle of the oven for 10 minutes or until just pale golden. .cool cookies on baking sheet 5 minutes and then transfer to racks to cool completely.

6. while cookies are cooling, prepare marshmallow buttercream filling.

for the filling: 

1. combine all ingredients in a large bowl and mix on high for 1 to 2 minutes or until light and fluffy.

match cookies in pairs based on sizes. spread 1 tbsp of buttercream onto one cookie and sandwich with another cookie in the pair. repeat until all cookies are sandwiched.