Homemade Nutter Butters

There is no reason to make these cookies.  No reason at all.

Honestly, Nutter Butter cookies are perfection in their current, packaged gloriousness.

Ask my husband, he’ll tell you.

MY OTHER RECIPES

He is way more fond of boxed-mix-cake than the from-scratch variety, he likes his pizza dough from a can versus the homemade alternative and while he LIKED these Nutter Butter-substitutes, he could care whether I took the time to make them, or if I just opened the plastic packaging.

He’s a weirdo.

But since we all know who’s the brains of the operation over here I will tell you that while Nutter Butters from the supermarket are good, these are REALLY good.  And they’re soft, so they kind of win by default.

But like I said…there’s no reason to make these.  Unless you like rideeeeculously good cookies that will make you question your husband’s sanity from here forward.

Or something like that.

Homemade Nutter Butters.

The steps are easy.

You’ll need a bunch of this stuff…

You’ll be using it in the cookie dough and the filling.

First make the cookie dough.  Before you bake the cookies, the dough needs to get acquainted with the ketchup in the fridge for a bit.  Sometimes you need to force friendships.

Then make little dough logs and roll them in some sugar.  Dude, that’s completely inappropriate.

Then you’ll need to squish, fork and pinch the logs.  I can’t believe I just typed that.

They will look like this when they come out of the oven…if they spread too much give the middles a little pinch while they’re warm…

Let them cool and pair them 2 by 2.  Because now comes the time to let each cookie meet its mate for life.

Slather on some peanut butter filling and let the cookies smush.

{It’s possible this post is so dirty because I am about half-way through the book 50 Shades of Grey… my mind is straight-up in the gutter}

So that’s it.

50 shades of delicious.

I won’t say I told you so.

Homemade Nutter Butters

 

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makes approx 30 sandwich cookies

Ingredients

Cookies:

• 1 cup butter, room temperature
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 eggs
• 2 tsp vanilla
• 2½ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• approx ⅓ cup extra sugar for rolling

Filling:

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

Instructions

Cookies:

1. In a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour.
2. Preheat oven to 375°
3. Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough in extra granulated sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.
4. Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.

Filling:

1. In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.
2. Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.

Notes

*if your cookies spread too much pinch the middles when they come out of the oven so your "nut" shape is preserved!
store in an airtight container for up to 5 days.

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