Give these classic sandwich cookies as a present, wrapped in a festive, foil pan.
Prep: 40 mins
Bake: 8 mins to 10 mins at 350°
Servings: 13
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup butter, softened
½ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup quick-cooking oats
2 teaspoons hot water
¼ teaspoon salt
1 7 ounce jar marshmallow crème
½ cup shortening
⅓ cup powdered sugar
Step 1. Preheat oven to 350degrees F. Grease a cookie sheet; set aside. In a bowl, combine
flour, baking soda, salt, andbaking powder; set aside. In a mixing bowl, beat butter
and peanut butter with an electricmixer on medium to high speed until combined.
Beat in granulated sugar andbrown sugar until fluffy. Beat in egg andvanilla just until
combined. Stir in flour mixtureand oats just until combined. Drop dough by rounded
teaspoons 2 inches apart onto prepared cookie sheet.
Step 2. Bake for 8 to 10 minutesor until edges are light brown and centers are set. Cool on
cookie sheet for 1 minute. Transfer cookies to a wirerack and let cool.
Step 3. Meanwhile, in a mixingbowl, combine the hot water and salt. Stir until salt dissolves.
Add marshmallow crème,shortening, and powdered sugar. Beat with an electric
mixer on medium speed until combined.
Step 4. Using a star tip, pipemarshmallow mixture onto the flat side of half of the cookies.
(Or use an offset spatula to spread marshmallow mixture on cookies.)Top each
frosted cookie with anothercookie, flat side down. Arrange the cookies in the foil loaf
pan. Cover with plastic wrap.
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