Oatmeal-Peanut Butter Crunchies
1 bag (17.5-ounce) oatmeal cookie mix, Betty Crocker®
1 stick (1⁄2 cup) plus 2 tablespoons butter, softened
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.
Try with a Hot Apple Toddies Cocktail