Peanut Butter Cream–Filled Wafer Cookies Recipe

Jun 24, 2011 @ 10:39 AM
Posted by Tina Casaceli, Special Contributor

Nutrition

Cal/Serving: 1,151
Daily Value: 58%
Servings: 6

High-Fiber
Vegetarian

Fat	78g	120%
Saturated	35g	177%
Trans	2g	0%
Carbs	100g	33%
Fiber	8g	31%
Sugars	67g	0%
Protein	22g	44%
Cholesterol	184mg	61%
Sodium	434mg	18%
Calcium	76mg	8%
Magnesium	146mg	37%
Potassium	560mg	16%
Iron	3mg	19%
Zinc	3mg	23%
Vitamin A	1508IU	30%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	21%
Riboflavin (B2)	0mg	13%
Niacin (B3)	8mg	39%
Vitamin B6	0mg	17%
Folic Acid (B9)	84µg	21%
Vitamin B12	0µg	4%
Vitamin D	1µg	0%
Vitamin E	7mg	33%
Vitamin K	5µg	6%
Fatty acids, total monounsaturated	27g	0%
Fatty acids, total polyunsaturated	11g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Tina Casaceli

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.

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

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.