Prep Time 25m
Cook Time 12m
Ready Time 90m
Yield 2 dozen

  • 1 cup sugar
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter, softened
  • 1 1/2 cups Jif® Creamy Peanut Butter, divided
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 3/4 cups quick-cooking rolled oats
  • 1 cup sweetened coconut flakes
  • 1 cup Pillsbury™ Whipped Supreme® Vanilla Flavored Frosting
Preparation Directions
  • Step 1Heat oven to 350°F. Beat sugar, brown sugar, butter and 3/4 cup peanut butter in large mixing bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Mix well. Combine flour, baking powder and baking soda; stir in rolled oats and coconut. Add to peanut butter mixture, beating on low speed until well blended. Cover and chill 30 minutes.
  • Step 2Drop by rounded tablespoonful, 2 inches apart, onto ungreased baking sheets. Bake 10 to 12 minutes or until light brown around edges. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.
  • Step 3Beat frosting and remaining 3/4 cup peanut butter in medium bowl with electric mixer on medium speed until blended. Roll rounded tablespoonfuls of frosting mixture into a ball, then flatten slightly into a disk. Place disk on the flat side of one cookie, top with the flat side of another cookie and press lightly to make sandwich cookie. Repeat with rest of cookies.
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