Cooking and Serving: 37 minutes | 12 sandwich cookies
Ingredients
13 tablespoons (182 g) unsalted butter | 1 cup (256 g) no-stir smooth peanut butter | 1 ½ cups (210 g) all purpose gluten free flour blend
Description
Prep Time: 25 minutes | Cook Time: 12 minutes | Total Time: 37 minutes | Servings: 12 sandwich cookies
Ingredients
13 tablespoons (182 g) unsalted butter
1 cup (256 g) no-stir smooth peanut butter
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup (100 g) granulated sugar
½ cup (109 g) packed light brown sugar
¾ cup (75 g) gluten free old-fashioned rolled oats
1 ½ teaspoons pure vanilla extract
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
4 tablespoons (56 g) unsalted butter
¾ cup (192 g) no-stir smooth peanut butter
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cup (115 g) confectioners’ sugar
1 to 2 tablespoons heavy whipping cream
Instructions
PREPARE THE COOKIES
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached.
parchment paper and set them aside.
In a small, heavy-bottomed saucepan, heat the butter and peanut butter over.
medium heat, stirring frequently, until just melted. Set the pan aside to.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda,.
salt and granulated sugar, and whisk to combine well. Add the brown sugar and.
oats, and mix to combine, working out any lumps in the brown sugar.
Create a well in the center of the dry ingredients and add the melted butter.
and peanut butter, vanilla, and egg, and mix to combine. The dough will be.
Using a spoon, wet hands or a spring-loaded ice cream scoop, scoop the dough.
into 24 portions, each about 2 tablespoons.
Place each of the portions of dough on the prepared baking sheets, about 2.
inches apart from one another. Using wet hands, roll each portion of dough.
into a ball and press into a flat disk.
Place the baking sheets with the cookie dough on them in the refrigerator for.
about 10 minutes or the freeze for just a couple of minutes. This will help.
keep the cookies from spreading too much in the oven.
Once the dough has been chilled briefly, place the baking sheets, one at a.
time, in the center of the preheated oven and bake until the cookies are.
lightly golden brown all over and slightly darker around the edges (10 to 12.
minutes, depending upon size).
Remove the baking sheets from the oven and allow the cookies to cool on the.
baking sheet until set (at least 10 minutes). Transfer to a wire rack to cool.
MAKE THE FILLING
In a small, heavy-bottomed saucepan or a medium-size microwave safe bowl,.
place the butter and peanut butter and heat until just melted either over.
medium heat in the saucepan (stirring frequently) or in the microwave for.
Remove the pan from the heat or the bowl from the microwave, and add the.
vanilla, salt and confectioners’ sugar, and stir until well-combined. The.
mixture will be very thick.
Add 1 tablespoon of the cream, and stir to thin the filling. It should be.
glossy. Add up to another tablespoon of cream, if necessary, to create a very.
thickly pourable filling.
Allow it to cool, and then transfer it to a piping bag fitted with a 1/4-inch.
ASSEMBLE THE COOKIES
Once the cookies are completely cool, invert half of the cookies and pipe a.
generous amount of filling on each inverted cookie.
Top with the remaining cookies and press gently to sandwich. Allow to sit at.
room temperature or in the refrigerator until the filling is set before.
ASSEMBLE THE COOKIES
Once the cookies are completely cool, invert half of the cookies and pipe a.
generous amount of filling on each inverted cookie.
Top with the remaining cookies and press gently to sandwich. Allow to sit at.
room temperature or in the refrigerator until the filling is set before.