Yes, I’m still making cookies. I just can’t help myself, though! And believe me, you should be happy about this.
A few months ago I made some oatmeal cookies with toffee and chocolate that were delicious. The cookie wasn’t exciting enough, though so I stepped them up.
This time I made Chocolate Chip Toffee Oatmeal Cookie Sandwiches with Peanut Butter Frosting. Chocolate. Toffee. Peanut Butter. Love it.
These mini cookie sandwiches are perfect for a plate sampler. If your name was Matt, I’d say these were 2-bite cookies. For the rest of us, however, it is more like 3 or 4 bites.
The cookies are soft and chewy and the peanut butter frosting is sweet, salty, and thick. It is the perfect consistency for holding the the sandwiches together.
Each component is easy to make, it is just a matter of taking the time for both recipes as well as making them into sandwiches. Matt actually helped with that part so it didn’t take long at all. Peanut butter recipes are the best ones for my husband to help with since I won’t have to worry about him eating most of the work!
I recommend making your cookies the day before the frosting so that you can freeze them before icing them. Otherwise, the soft cookies can be a little too fragile and might break during the sandwich making. I didn’t include cookie-making photos, but for sizing the dough balls refer to this post
Beat butter and peanut butter on high until creamy
Reduce speed to low and gradually add in Half & Half and then vanilla
Gradually add sugar until completely combined
When frosting is done, gently spread on bottom half of cookie and cover with another cookie to make sandwich
Chocolate Chip Toffee Oatmeal Cookies
Yield: Makes 120 mini cookies or 60 cookie sandwiches
- 1/2 lb (2 sticks) unsalted butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- pinch salt
- 3 cups quick or old-fashioned dry oatmeal
- 1 cup milk chocolate chips
- 3/4 cup toffee bits
- Whisk together flour, cinnamon, and baking soda; set aside
- Beat butter and sugars in an electric mixer on high until light and fluffy
- Mix in eggs and vanilla
- Reduce speed to low and gradually add the flour mixture
- Once combined, stir in the oatmeal; then stir in chips and toffee bits
- Chill dough in refrigerator for 2 hours (or up to 24 hours)
- Pre-heat oven to 350 degrees
- Place dough balls of about Â½ tablespoon 1 inch apart from one another on a baking sheet lined with parchment paper
- Bake 9-10 minutes or until cookies are golden brown
Peanut Butter Frosting
Yield: Makes ~3 cups of frosting
- 1 cup smooth salted peanut butter (I used natural)
- Â¼ cup (4 tablespoons) unsalted butter, softened
- 10 tablespoons Half & Half (can substitute cream) (plus more as needed)
- 1 teaspoon vanilla
- 3 Â½ cups confectionersâ€™ sugar (plus more as needed)
- Beat butter and peanut butter on high until creamy
- Reduce speed to low and gradually add in Half & Half
- Mix in vanilla
- Gradually add sugar until completely combined
To make the sandwiches:
Spread a layer of frosting onto the bottom of a cookie
Top with a second cookie and lightly press down
Repeat until all of your cookie sandwiches are complete
Cookie recipe adapted from here this recipe, originally adapted from Quaker
Frosting recipe adapted from Cooks.com
I recommend making your cookies the day before the frosting so that you can freeze them before icing; this will keep them from breaking while putting sandwiches together
If frosting is too thick, add half & half, 1 tablespoon at a time until frosting reaches desired consistency
If frosting is not thick enough, add confectioners’ sugar, ¼ cup at a time until frosting reaches desired consistency
Are you sick of my cookie baking? What would you like to see more of on the blog?