Nutter Butters (for those of us who eat peanut butter, at least) are pretty close to cookie perfection, but they always seemed to me to be one of those “perfection like this only comes in a package” kinds of treats. I never dreamed of being able to make homemade nutter butters that rivaled the store bought variety.
I know you want this recipe just for the peanut buttery frosting-filling. You won’t be disappointed. But these cookies, with or without the peanut buttery filling, are to-die-for good.
- 1 cup salted sweet cream butter, softened
- 1 cup peanut butter (creamy, not crunchy)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- Additional granulated sugar for rolling dough
- Peanut butter frosting-filling:
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 2-3 Tbsp milk
- In a large bowl, beat butter, peanut putter, and sugars with a hand mixer until mixed. Add eggs and vanilla and continue to beat until light and fluffy (it only take a minute!).
- Add flour, baking soda and baking powder and mix with your beaters on low until a soft dough forms. Cover with plastic wrap or place dough in a plastic bag and chill in the refrigerator for 30-60 minutes.
- Pre-heat oven to 375 degrees.
- Using a rounded Tablespoon or melon scoop, measure out the same amount of dough for each cookie (this makes matching the cookie sandwich halves so much easier). Roll measured dough into balls and roll them in a small bowl full of sugar. Place each ball on a cookie sheet, leaving a 1-2 inch space between each cookie. Using a fork, gently press cookies down, creating a criss cross pattern.
- Variation: For “peanut-shaped” cookies, roll dough into a log, about an inch and a half long by ¾ inch wide. Use a fork to create two criss cross patterns (one for each side of the peanut). Pinch in the middle of each cookie gently with your fingers before baking.
- Bake cookies, one sheet at a time, for 7-8 minutes. Remove from oven and let cookies cool on the sheet for a few minutes before removing to a cooling rack.
- Once cookies have cooled completely, place a spoon-full of the peanut buttery filling on the bottom of one cookie, spread gently with your fingers, and use another cookie to create a sandwich.
- Store in a covered container.
I love the fun (and impressive) peanut-shaped nutter butters, but the round nutter butter cookies taste just as good and take much less time to prepare – I recommend keeping the cookies round!
When I made these cookies again today, I cut the filling recipe in half and left the other half of the cookies as normal peanut butter cookies…which got eaten before I was done cooling the rest for the nutter butter copycat cookie sandwiches!
I found this recipe on Cookie and Cups…an absolutely amazing place for satisfying my sweet tooth!
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