Ingredients
3/4 cup packed brown sugar2/3 cup butter, melted1 large egg, room temperature1 teaspoon vanilla extract2 cups quick-cooking oats1/4 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon baking powder1/2 cup finely chopped dry roasted peanutsFILLING:2 cups confectioners’ sugar1 jar (7 ounces) marshmallow creme1/2 cup butter, softened1 tablespoon 2% milk2 teaspoons vanilla extract
Preparation
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.
