The best delicious Mrs Fields Peanut Butter Cream -filled Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mrs Fields Peanut Butter Cream -filled Cookies recipe today!
Hello my friends, this Mrs Fields Peanut Butter Cream -filled Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Mrs Fields Peanut Butter Cream -filled Cookies is amazingly delicious, and addictive, everyone will be asking for more Mrs Fields Peanut Butter Cream -filled Cookies.
What Makes This Mrs Fields Peanut Butter Cream -filled Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mrs Fields Peanut Butter Cream -filled Cookies.
Ready to make this Mrs Fields Peanut Butter Cream -filled Cookies Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
COOKIES
1 1/2 c All-purpose flour – packed
1/2 ts Baking soda 1/2 c Salted butter, softened
1/2 ts Ground cinnamon 1 lg Egg
1 c Quick oats (NOT instant) 1 ts Pure vanilla extract
1 c Light brown sugar, firmly
FILLING
3/4 c Smooth peanut butter 1 ts Pure vanilla extract
1/4 c Salted Butter, softened 1 1/2 c Confectioners sugar
2 tb Half-and-half
Preheat overn to 325-degrees F.
In medium bowl combine flour, soda, cinnamon and oats. Mix well with
a whire whisk. Set aside.
Cream sugar and butter in a large bowl using an electric mixer set at
medium speed. Add the flour-oat mixture, and blend at low speed
until just combined. Do not overmix.
Separate dough into two balls, flatten them into disks, and wrap each
tightly in plastic wrap or a plastic bag. Chill 1 hour.
On floured board using a floured rolling pin, roll out one disk to
1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie
cutter dipped in flour. Repeat procedure with the second disk,
reworking scraps until all the dough is used. Bake cookies on
ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until
bottoms turn light brown. Transfer immediately to a cool, flat
surface with a spatula.
When cookies are cool, spread 1 tablespoon of peanut butter filling
on the bottom side of a cookies. Top with another cookie-bottom side
toward the filling-to make a sandwich. Repeat with the remaining
cookies and filling
: Yield: 3 1/2 dozen cookies.
Yields
36 servings
Leave a Reply