Homemade Nutter Butter Cookies

6:49:00 AM



My husband surprised me this week with these homemade nutter butter cookies. This was another one of his creations for Local Foods Kitchen. Honestly, I was blown away at how good these tasted. There is A LOT OF BUTTER used for this, but who doesn't love a good indulgent cookie!

Don't forget if you try this recipe be sure to share it with me on Instagram, Twitter or Pinterest

Thank you for stopping by, xo. 

 Side Note: Brian will be transitioning out of the restaurant business next week! We are so excited for his next adventure in custom home remodeling. Don't worry, his recipes will still be a part of this blog, but I wanted to share the good news! God has answered our prayers with the new adventure! 


INGREDIENTS: 

{FOR THE COOKIE DOUGH} 

2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, room temperature
2/3 cup creamy peanut butter, preferably Skippy
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract 
1/3 cup coarsely chopped peanuts 
2 1/2 cups quick-cooking oats

{FOR THE FILLING}

1/4 pound (1 stick) butter, room temperature 
1/2 cup creamy peanut butter, preferably Skippy
1 2/3 cup confectioners' sugar 


DIRECTIONS:

{FOR THE COOKIE DOUGH} 

Preheat oven to 350 degrees. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping bowl twice. 

At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well. Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment-lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cook and firm up, 5 to 10 minutes. Transfer to rack to cool completely before filling. 

{FOR FILLING} 

Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth. 

To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. 

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