Cookies, Dessert

Homemade Nutter Butters

These cookies take a little bit of time to make, but they’re great for a special occasion. Make sure to chill the dough a good long time so they maintain their shape, otherwise they’ll just look like oval cookies. Recipe and photo courtesy of cookiesandcups.com.

Cookies:

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • approx 1/3 cup extra sugar for rolling

Filling:

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 2-3 tablespoons milk

Cookies:

In a large bowl, beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on high speed. Lower mixer to medium and add eggs and vanilla, continuing to mix until combined.  Turn mixer to low and add flour, baking soda and baking powder.  Mix until combined. Refrigerate dough for 1 hour.  Preheat oven to 375 degrees. From chilled dough 1 inch balls, then form into a log shape.  Roll the log shape in the extra granulated sugar and place on baking sheet about 2 inches apart. Use a fork to make the criss-cross pattern, then pinch the center to make the peanut shape.  Bake for 6-8 minutes until edges are lightly golden.  Cool for 2 minutes then transfer to wire rack to finish cooling.

Filling:

In a large bowl beat butter and peanut butter together til smooth. Slowly add in the powdered sugar and beat until smooth.  Add the milk, one tablespoon at a time until the desired consistency is reached. Spread a heaping tablespoon of filling on the bottom of one cookie, and top with another to make a sandwich.

*If your cookies spread too much during baking, just re-pinch them the minute they get out of the oven.

 

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