Peanut Butter Oat Cookies With Salted Honey Buttercream Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
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Carrie Vasios

Thick and chewy peanut butter oat cookies sandwich a salted honey butter cream filling.

Notes: The buttercream frosting can be tailored to your taste: add more salt if you like, and choose your favorite honey. Just use a honey with a strong flavor (such as wildflower or orange blossom) or else you'll end up with a frosting that tastes like sugar, not honey. I go pretty light on the amount of buttercream per sandwich in order to keep things from getting too intense; feel free to add more if you like.

Recipe Details

Peanut Butter Oat Cookies With Salted Honey Buttercream Recipe

Active 30 mins
Total 60 mins
Serves 12 servings

Ingredients

  • For the Cookies:
  • 1 cup smooth peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 cup oats
  • For the buttercream
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 1 tablepsoon strongly flavored honey, such as wildflower or orange blossom
  • 3/4 cup confectioners sugar
  • 1/8 teaspoon salt (plus more to taste)

Directions

  1. For the Cookies: In the bowl of a stand mixer fitted with a paddle attachment, cream together peanut butter, brown sugar, and sugar until fluffy, about 3 minutes. Beat in egg and baking powder. Stir in oats on low speed just until combined. Cover with plastic wrap and chill dough for 30 minutes.

  2. Adjust oven rack to lower and middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.

  3. Use a 2-ounce cookie scoop or your hands to form balls the size of rounded tablespoons. Place dough balls on prepared baking sheet and use a fork to press down on dough, flattening slightly and creating a criss-cross pattern. Bake cookies until golden, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

  4. For the Buttercream: Wash out bowl of stand mixer and dry. Add butter and honey and beat until combined, about 2 minutes. Add confectioners sugar and salt and beat until light and fluffy, about 5 minutes. Taste; if desired, add more salt or honey.

  5. To assemble: Spread bottom of one cookie with 1 teaspoon frosting (See note). Top with another cookie. Repeat to form remaining sandwiches.

Special equipment

stand mixer, baking sheets, parchment paper

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