Fun fact, I hate peanut butter. I really do. Always have. So when I started this series, I knew there would be a point when I would have to bake with peanut butter. But I didn’t shy away. I did a lot of research and settled on these Boozy Peanut Butter Oatmeal Cream Pies. They’re basically do-si-dos, but with a fireball oatmeal cookie, filled with a peanut butter milk stout cream filling.
The best thing about this recipe is they’re both delicious on their own. My boyfriend adored the filling and ate the bit that was left over with a spoon. I loved the cookies (sans the peanut butter chips). They’re really sweet, you can taste the cinnamon whiskey and they’re nice and chewy – and not peanut buttery at all (as long as you aren’t adding peanut butter chips).
First thing to do is make the cookies and use an ice cream scoop to measure them out (you want nice big cookies). Then flatten them:
And you bake the for 10-12 minutes, and let them sit on the sheet to firm up. They’re really easy.
Then you make the filling, by melting the peanut butter chips and butter together in a double boiler, you can also use the microwave but I like the control of the double boiler
Then you just add the rest of the ingredients and set it aside while your cookies cool so it can set. It will seem really really too thin at first, but don’t worry as the peanut butter chips and the butter cool they’ll harden and you’ll get a nice, thick filling
Then you pipe (or scoop) the set frosting onto the cooled cookies and sandwich them. I stored them covered in the fridge so I could ship them to my sister in Michigan, but I recommend leaving them out to come to room temperature before serving for a nice soft filling.
Ingredients
- 1/2 cup butter (room temperature)
- 3/4 cup light brown sugar (packed)
- 1 large eggs
- 1 tsp vanilla
- 1 3/4 cups rolled oats
- 3 tbsp cinnamon whiskey
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup peanut butter chips
- 1/2 cup butter
- 4 oz (heaping half cup) peanut butter chips
- 1/2 cup milk/oatmeal cream stout or porter (there are peanut butter stouts/porters that would work great in this!)
- 2 1/2 - 3 cups powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350F
- Make the cookies: Cream together the butter and the sugar (mix until light and fluffy) and add in egg and vanilla. Mix well and stir in the oats, then add the cinnamon whiskey.
- In another bowl, sift together flour, baking soda, and cinnamon together. Add to the wet ingredients and mix until just combined. Fold in the peanut butter chips.
- Use an ice cream scoop to measure out your cookies, then flatten them slightly. Bake for 10-12 minutes until the edges brown. They'll still seem underdone in the center but that's fine. Let them cool on the cookie sheet for about 10 minutes, until they firm up then move to a wire cooling rack. Allow to cool completely before assembling sandwiches.
- Make the filling: In a double boiler or microwave, melt the butter and peanut butter chips and mix well. Then add the rest of the ingredients, whisk for about a minute then set it aside to cool and firm up. If the filling seems too soupy after an hour add more powdered sugar. When it's all nice and set, whisk it again to get it nice and fluffy, then assemble your sandwiches.
Notes
Store these in a covered container after preparing.
Handy Equipment
