Sourdough Peanut Butter Oatmeal Sandwich Cookies
If you love Do-si-dos®, try these Sourdough Peanut Butter Sandwich Cookies! Sourdough discard balances the buttery richness of these peanut butter shortbread cookies. This homemade version will satisfy your craving for these nutty cookies so you can have them anytime of the year.
Servings: 22 cookies
Calories: 255kcal
Equipment
Ingredients
Dough
- 226 grams unsalted butter softened
- 113 grams light brown sugar
- 2 teaspoons vanilla extract
- 57 grams peanut butter
- 43 grams sourdough discard
- 255 grams all purpose flour
- ½ teaspoon salt
- 50 grams rolled oats
Filling
- 113 grams unsalted butter softened
- 226 grams powdered sugar sifted
- 57 grams peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 14 grams milk up to 28 grams
Instructions
- Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.226 grams unsalted butter, 113 grams light brown sugar, 2 teaspoons vanilla extract
- Add in the sourdough discard, peanut butter, flour, salt and oats and mix to combine into a stiff cookie dough.57 grams peanut butter, 43 grams sourdough discard, 255 grams all purpose flour, ½ teaspoon salt, 50 grams rolled oats
- Chill the dough: On a large piece of plastic wrap, turn out the dough and form into a log that is about 15-inches long. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
- Prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and cut the log into 44 cookies that are about ¼-inch thick. Place on the prepared baking sheets. Poke the tops of the cookies with a fork a couple times.
- Bake: Bake for 22 to 24 minutes or until golden brown around the edges. Allow the cookies to cool completely on the baking sheets. Then turn over every other cookie and pair them together.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, peanut butter, vanilla, salt and milk as needed. Mix until combined and then speed mixer up to high and mix for 1 to 2 minutes or until light and fluffy.113 grams unsalted butter, 226 grams powdered sugar, 57 grams peanut butter, ½ teaspoon vanilla extract, ¼ teaspoon salt, 14 grams milk
- Assemble the cookies: Transfer the filling to a piping bag and cut a hole. Pipe dollops of frosting onto the top of the turned over cookies and sandwich them together.
- Store in a cool, dry place for up to 5 days.
- High Altitude — Bake at 350°F for 20 to 22 minutes or until golden brown around the edges.
Notes
- Both sourdough discard and active sourdough starter will work for this recipe.
- If you don't have a sourdough starter, simply add 21 grams of flour and 21 grams of water or milk to your cookie dough.
- This recipe was originally developed using salted butter, if you’d like to use that omit the salt from this recipe.
- Watch your cookies closely while they bake or they may brown too quickly.
- Let your cookies cool completely before frosting or your filling will melt.
Nutrition
Calories: 255kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 107mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 386IU | Calcium: 14mg | Iron: 1mg