I have the craziest yet genius-est tip to share with you guys that will completely revolutionize your baking forever. Grating the butter.

YES, grate the butter while it is still hard, then mix with other ingredients as normal. It will soften quickly and perfectly and give an even dispersal of butter throughout the dough. (Because if we’re being real, I always forget to soften the butter and then microwave it, and then it ends up as a fire-y lava liquid mess.) I first tried this technique with these PB cookies and LOVED it/felt really snazzy.

PEANUT BUTTER & PECAN COOKIE SANDWICHES

Makes 12 cookie sandwiches

1/2 cup butter, grated

1 cup brown sugar

1 egg

1 teaspoon vanilla

1 and 1/4 cup oats

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

24 pecan halves

3 tablespoons butter

1/2 cup peanut butter

1 cup powdered sugar

2 tablespoons milk

Preheat the oven to 350 degrees. Cream together 1/2 cup butter, brown sugar, egg, and vanilla.

Incorporate oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg until a dough forms.

Arrange dough in one inch balls on a lined baking sheet. Place pecan half on top of dough ball.

Bake for 10-12 minutes. Meanwhile, cream together 3 tablespoons butter, peanut butter, powdered sugar, and milk. Allow cookies to cool completely. Spread peanut butter filling across cookies and form sandwiches. Wrap individually in plastic wrap and store refrigerated for up to 5 days.



5.0 from 1 reviews PEANUT BUTTER & PECAN COOKIE SANDWICHES Print Author: Rachel Schultz Ingredients ½ cup butter, grated

1 cup brown sugar

1 egg

1 teaspoon vanilla

1 and ¼ cup oats

1 cup flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

24 pecan halves

3 tablespoons butter

½ cup peanut butter

1 cup powdered sugar

2 tablespoons milk Instructions Preheat the oven to 350 degrees. Cream together ½ cup butter, brown sugar, egg, and vanilla. Incorporate oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg until a dough forms. Arrange dough in one inch balls on a lined baking sheet. Place pecan half on top of dough ball. Bake for 10-12 minutes. Meanwhile, cream together 3 tablespoons butter, peanut butter, powdered sugar, and milk. Allow cookies to cool completely. Spread peanut butter filling across cookies and form sandwiches. Wrap individually in plastic wrap and store refrigerated for up to 5 days. 3.2.2885

Adapted from Joy the Baker