Peanut Butter Sandwich Cookies, aka "The Nora Ephron"

If 27 cents per serving falls in your budget, Peanut Butter Sandwich Cookies, aka "The Noran Ephron" might be a great vegetarian recipe to try. One serving contains 295 calories, 7g of protein, and 18g of fat. This recipe serves 24. Head to the store and pick up rolled oats, baking powder, powdered sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk.Cover and chill the mixture until you are ready to fill the cookies.

Ingredients you will need

Peanut Butter

Equipment you will use

Whisk

Bowl

To make the peanut butter cookies, in a bowl, sift together the flour, baking soda, and baking powder. Stir in the oats and salt. Set the dry ingredients aside.

Ingredients you will need

Baking Soda

Peanut Butter

All Purpose Flour

Oats

Salt

Equipment you will use

Bowl

In the bowl of an electric mixer with the paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on medium-high speed until very fluffy and pale, at least3 minutes, scraping down the mixing bowl as needed.

Ingredients you will need

Peanut Butter

Butter

Cream

Equipment you will use

Hand Mixer

Mixing Bowl

Turn the mixer to medium-low and add the eggs, one at a time, beating to incorporate each egg and scraping down the bowl as needed. Beat in the vanilla extract.

Ingredients you will need

Vanilla Extract

Egg

Equipment you will use

Blender

Bowl

Add the dry ingredients on low speed in 3 to 4 additions and mix until just combined. Do not overmix.

Remove the bowl from the mixer and scrape down the bowl with a rubber spatula, going all the way to the bottom of the bowl to mix in the dry ingredients well.

Equipment you will use

Spatula

Blender

Bowl

Use an ice cream scoop to portion all the cookies in 1-ounce scoops (or use about 1 heaping tablespoon per cookie), placing the scoops on a parchment lined baking sheet. You should have about 48 cookies. (You can place all the cookies close together for the chilling step—you will space them for baking later.) Chill the scooped cookies for at least 2 hours or longer.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Scoop

Baking Sheet

When you are ready to bake the cookies, preheat the oven to 375°F. Arrange 8 cookies, spaced evenly apart and staggered, on each parchment-lined baking sheet. (Note: Do not flatten the cookies; they will flatten as they bake.) Set the baking sheet inside another baking sheet to double pan and place it in the oven.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Frying Pan

Bake until evenly golden, about 12 minutes, rotating the pan halfway through the cooking time. If you have 2 double-panned pans in the oven at the same time, also switch them between the racks.

Equipment you will use

Oven

Frying Pan

Remove the pan from the oven and cool on a wire rack for about 10 minutes before removing the cookies with a metal spatula. Allow the cookies to cool completely before filling them.

Ingredients you will need

Equipment you will use

Wire Rack

Spatula

Oven

Frying Pan

To make a cookie sandwich, turn one cookie flat side up and spread with a little less than 2 teaspoons of filling. (If you have a 1-ounce scoop, you can slightly underfill it to portion the filling or underfill a tablespoon.) Top with another cookie, flat side down, pressing gently. Repeat until all the cookies are assembled into sandwiches.

Ingredients you will need

Spread