Closed Recipe : Peanut Butter Oatmeal Sandwich cøøkíés with Marshmallow Crème Filling

• 1 stick (1/2 c.) unsalted butter, softened
• 3/4 c. firmly packed light brown sugar
• 1/4 c. granulated sugar
• 1 tbsp. vanilla extract
• 1/2 c. creamy peanut butter
• 1 large egg
• 3/4 c. quick oats
• 1 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/2 tsp. salt

• 7 oz. jar Marshmallow Fluff
• 1/2 c. (1 stick) unsalted butter, softened
• 1/3 c. powdered sugar
• 1 tbsp. vanilla extract
• 1/8 tsp. salt

1. In large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in vanilla extract and peanut butter. Beat in egg until well blended.
2. Combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add into peanut butter mixture and beat until just combined.
3. Chill cøøkíé dough, covered, at least 2 hours and up to 1 week.
4. Preheat oven to 350 degrees F. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on baking sheets lined with parchment paper.
5. Bake cøøkíés in batches in middle of oven for 10 to 11 minutes, or until just pale golden. Cool cøøkíés on baking sheet 5 minutes and transfer to racks to cool completely.
6. While cøøkíés are cooling, prepare marshmallow buttercream filling.
7. For the filling: Combine all ingredients in large bowl and mix on high speed with an electric mixer for 1 to 2 minutes or until light and fluffy.
8. Match cøøkíés in pairs based on size. Spread 1 tablespoon of buttercream onto one cøøkíé and sandwich with other cøøkíé in the pair. Repeat until all cøøkíés are sandwiched.

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