Peanut Butter Cream–Filled Wafer Cookies Recipe

Ingredients

For the wafer cookies:

  • 1 cup unsalted butter, at room temperature
  • 1 ½ cups sugar
  • 2 large eggs, at room temperature
  • 3 cups old-fashioned oatmeal
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • ½ cup chopped roasted, skinless peanuts

For the peanut butter filling:

  • 1 cup smooth peanut butter
  • ½ cup unsalted butter, at room temperature
  • ¼ cup honey

The “bread” part of these sandwiches is a very thin, crisp wafer that holds up well to the creamy filling. They taste best when the cookie remains crisp, so fill them just before serving. If you hold them for too long in the refrigerator or at room temperature, these peanut butter cookies will soften and break apart.

Directions

For the wafer cookies:

Preheat the oven to 350 degrees.

Line 2 baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.

Place the butter in the bowl of a standing electric mixer fitted with the paddle.

Begin beating on low speed. Add the sugar, increase the speed to medium, and beat for about 4 minutes, or until light and fluffy.

Add the eggs, one at a time, beating to incorporate.

With the motor running, slowly add the oats and salt, beating to combine. When blended, beat in the vanilla followed by the peanuts, beating until incorporated.

When the dough is just blended, remove the bowl from the mixer and scrape the paddle clean.

Using your hands, roll the dough into balls about the size of a large walnut. Place the balls about 2 inches apart on the prepared baking sheets. Working with one cookie at a time, press down on each ball with the bottom of a drinking glass to form a disk about ⅛ inch thick.

When all of the cookies have been made, place in the oven and bake for about 8 minutes, or until golden brown. The cookies should spread quite a bit and be completely browned. Don’t fret if the edges get dark brown; they will be trimmed off.

Remove from the oven and, using a 3-inch round biscuit cutter, and immediately cut each cookie to remove the darker edge and make a neat circle. Using a metal spatula, transfer the cookies to wire racks to cool completely.

Store, airtight, at room temperature for up to a week.

About 15 minutes before serving, spread about 2 tablespoons of the peanut butter filling on the flat side of a cookie. Top with a second cookie, flat-side down, and press together gently.

For the peanut butter filling:

Combine the peanut butter and butter in the bowl of a standing
electric mixer fitted with the paddle. Begin beating on low speed. Add the honey, increase the speed to medium, and beat for about 3 minutes, or until light and fluffy.

Store, airtight, in the refrigerator for up to a week.

Nutrition

Calories per serving:

1,151 calories

Dietary restrictions:

High Fiber Vegetarian, Gluten Free, Wheat Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

58%

Servings:

6
  • Fat 78g 121%
  • Carbs 101g 34%
  • Saturated 35g 177%
  • Fiber 7g 29%
  • Trans 2g
  • Sugars 67g
  • Monounsaturated 27g
  • Polyunsaturated 10g
  • Protein 21g 41%
  • Cholesterol 184mg 61%
  • Sodium 431mg 18%
  • Calcium 78mg 8%
  • Magnesium 152mg 38%
  • Potassium 519mg 15%
  • Iron 3mg 19%
  • Zinc 3mg 22%
  • Phosphorus 403mg 58%
  • Vitamin A 415µg 46%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 8mg 38%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 89µg 22%
  • Vitamin B12 0µg 4%
  • Vitamin D 1µg 0%
  • Vitamin E 7mg 33%
  • Vitamin K 5µg 6%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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