Chewy Peanut Butter-Coconut Oatmeal Sandwich Cookies

prep: 25MIN.
cook: 12MIN.
yield: 2 dozen

Ingredients

    1 cup sugar

    1 cup firmly packed light brown sugar

    3/4 cup Jif® Creamy Peanut Butter

    1/2 cup butter, softened

    2 large eggs

    2 tablespoons milk

    1 teaspoon vanilla extract

    1 cup all-purpose flour

    1 teaspoon baking powder

    1 teaspoon baking soda

    1 3/4 cups quick-cooking oats

    1 cup sweetened coconut flakes

PEANUT BUTTER FILLING

    3 cups powdered sugar

    3/4 cup Jif® Creamy Peanut Butter

    1/3 cup milk

    1 teaspoon vanilla extract

Directions

  1. For cookies, HEAT oven to 350°F. Beat sugar, brown sugar, peanut butter and peanut in large bowl with mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Mix well. Stir flour, baking powder and baking soda in medium bowl until blended. Stir in oats and coconut. Add to peanut butter mixture, beating on low speed until well blended. Cover and chill at least 30 minutes.
  2. DROP by level tablespoonful 2 inches apart onto baking sheets to make 60 mounds of dough. Bake 10 to 12 minutes or until edges are lightly browned. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.
  3. For Filling, BEAT powdered sugar, peanut butter, milk and vanilla in medium bowl with mixer on low speed until moistened. Beat on high speed 2 minutes or until creamy, adding additional milk if necessary until desired consistency.
  4. PLACE 30 cookies flat side up. Pipe or spread each with filling. Top with remaining cookies, flat side down, to form sandwich cookies.

Nutrition

Serving Size (1 cookie of 54), Calories 90 (Calories from Fat 35), Total Fat 4g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 10mg, Sodium 65mg, Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 8g), Protein 2g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 2%.

GIVE THESE A WHIRL

  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts

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