Oatmeal-Peanut Butter Crunchies

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Makes: 27 cookie sandwiches
Cook: 10 minutes per batch


  • 1  bag (17.5-ounce) oatmeal cookie mix, Betty Crocker®

  • 1  stick (1⁄2 cup) plus 2 tablespoons butter, softened

  • 1  egg

  • 6  tablespoons all-purpose flour

  • 1⁄4  cup packed brown sugar, C&H®


  • 1  cup creamy peanut butter, Skippy® Natural

  • 3⁄4  cup powdered sugar, sifted, C&H®

  • Vanilla bean ice cream, Häagen-Dazs®


Preheat oven to 375°F. Line baking sheet(s) with parchment paper; set aside.

For cookies, in a large bowl, stir together cookie mix, butter, egg, flour, and brown sugar until dough comes together. Shape dough into a 21⁄4-inch diameter log and wrap in plastic wrap. Chill for at least 1 hour. Slice log into 1⁄4-inch slices. Transfer slices to baking sheets, spaced 2 inches apart. Bake for 10 to 12 minutes or until starting to brown. Remove from oven and cool on baking sheet 5 minutes. Transfer cookies to a rack to cool completely.

In a bowl, beat peanut butter with powdered sugar on low. Sandwich cookie bottoms together with 1 tablespoon filling. Serve with ice cream.

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