Peanutty Lace Cookies Recipe

Peanutty Lace Cookies Recipe
Peanutty Lace Cookies Recipe photo by Taste of Home
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Peanutty Lace Cookies Recipe

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This is different from your typical treat, sandwiched with fluffy filling and crunchy, nutty cookies. People always want seconds!—Scarlett Elrod, Newnan, Georgia
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min. + cooling

Ingredients

  • 3/4 cup packed brown sugar
  • 2/3 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups quick-cooking oats
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup finely chopped dry roasted peanuts
  • FILLING:
  • 2 cups confectioners' sugar
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 cup butter, softened
  • 1 tablespoon 2% milk
  • 2 teaspoons vanilla extract

Directions

Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in egg and vanilla. In another bowl, whisk oats, flour, salt and baking powder; gradually beat into sugar mixture. Stir in peanuts.
Drop by tablespoonfuls 4 in. apart onto parchment paper-lined baking sheets; spread into 3-in. circles. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.
In a large bowl, beat filling ingredients until fluffy. Spread on bottoms of half of the cookies; cover with remaining cookies. Yield: about 1-1/2 dozen.
Originally published as Peanutty Lace Cookies in Cookies & Candies Bookazine 2016

  • 3/4 cup packed brown sugar
  • 2/3 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups quick-cooking oats
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup finely chopped dry roasted peanuts
  • FILLING:
  • 2 cups confectioners' sugar
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 cup butter, softened
  • 1 tablespoon 2% milk
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in egg and vanilla. In another bowl, whisk oats, flour, salt and baking powder; gradually beat into sugar mixture. Stir in peanuts.
  2. Drop by tablespoonfuls 4 in. apart onto parchment paper-lined baking sheets; spread into 3-in. circles. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely.
  3. In a large bowl, beat filling ingredients until fluffy. Spread on bottoms of half of the cookies; cover with remaining cookies. Yield: about 1-1/2 dozen.
Originally published as Peanutty Lace Cookies in Cookies & Candies Bookazine 2016

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