Ingredients
1 stick (1/2 c.) unsalted butter, softened
3/4 c. firmly packed light brown sugar
1/4 c. granulated sugar
1 tbsp. vanilla extract
1/2 c. creamy peanut butter
1 large egg
3/4 c. quick oats
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
7 oz. jar Marshmallow Fluff
1/2 c. (1 stick) unsalted butter, softened
1/3 c. powdered sugar
1 tbsp. vanilla extract
1/8 tsp. salt
Preparation
Step 1In large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in vanilla extract and peanut butter. Beat in egg until well blended.Step 2Combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add into peanut butter mixture and beat until just combined.Step 3Chill cookie dough, covered, at least 2 hours and up to 1 week.Step 4Preheat oven to 350 degrees F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper.Step 5Bake cookies in batches in middle of oven for 10 to 11 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.Step 6While cookies are cooling, prepare marshmallow buttercream filling.Step 7For the filling: Combine all ingredients in large bowl and mix on high speed with an electric mixer for 1 to 2 minutes or until light and fluffy.Step 8Match cookies in pairs based on size. Spread 1 tablespoon of buttercream onto one cookie and sandwich with other cookie in the pair. Repeat until all cookies are sandwiched.
