Tuesday, March 5, 2013

Tasty Tuesday: Half-Way to Heaven Peanut Butter Cookies

With guests in town last weekend I thought it would be nice to have some baked goods on hand in my apartment (and a great excuse to try out some dessert recipes on Pinterest). I came across this recipe for Half-Way to Heaven Peanut Butter Cookies from Broma Bakery and knew right away these would hit the spot. They were easy to make and we had a hard time not devouring the entire plate on Saturday afternoon.

For the cookies: (makes around 18 cookies)

1 1/2 cups quick oats

1/2 cup flour

1/2 cup sugar

1/2 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/2 cup smooth peanut butter (I used Simply Jif)
1/2 cup unsalted butter, softened

1 egg

For the filling:

1/2 cup confectioner’s sugar

1 cup smooth peanut butter

Preheat your oven to 350°F. In a medium bowl, mix the oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, mix butter, both sugars, egg, peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, stirring until just mixed. Place rounded teaspoonfuls of batter on an ungreased baking sheet, leaving at least 2 centimeters between each one (depending on how big you decide to make your cookies). Using your finger, pat dough down so they form small flattened circles. Bake for 8-10 minutes. Let cool completely on cookie sheet.

While the cookies are baking, whisk together the confectioner’s sugar and peanut butter until light and airy, about 5 minutes.

On a work surface, place half of the cookies upside down. Whisk the filling to lighten it and dollop 1 tablespoon of filling into the center of each upside down cookie.  Place second cookie on top of filling and press together until filling just comes to the edges.




  1. Yum!! Will need to try these for a family get together sometime soon! xx


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