I love peanut butter. I mean really love it. I get it from my Granddaddy. He loved peanut butter anything. As a little girl, he would take me down to the yogurt place and we would both get a big bowl of peanut butter frozen yogurt. Any time we would go to Fuddrucker’s; he’d always send me to go get the two of us our usual peanut butter cookies. One of my favorite store bought batch of cookies is Nutter Butters. They are so delightful. I even like them better than Oreos. But, there’s one problem: they’re pretty pricey. I needed some for a recipe recently and they were almost $5.00 for ONE pack! Yikes! (It was worth every penny, but I like to try to save my pennies when I can!) Imagine my delight when I came across a recipe for homemade Nutter Butters! These are amazing. Mine turned out quite a bit softer than store bought Nutter Butters, but I was A-OK with that. It made a ton of delicious icing. If you’re not planning on baking something else that can be frosted in the next few days, you should half the icing recipe. Let me tell you something else about these: the cookies are fabulous by themselves. I think I’ve struck gold with one of the best peanut butter cookie recipes around. I hope you enjoy these as much as we have. We have shared them with several friends and they were a huge hit!
Homemade Nutter Butters
Reach For:
Cookies
2 sticks of butter, room temperature
1 cup creamy peanut butter
1 cup white sugar
1 cup light brown sugar, packed
2 eggs
2 tsp vanilla
2 ½ cups flour
1 tsp baking soda
1 tsp baking powder
Filling
2 sticks of butter, room temperature
1 cup creamy peanut butter, room temperature
4 cups powdered sugar
2-3 TBSP milk
Directions:
In an electric mixer, cream ingredients for filling, adding milk one TBSP at a time until desired consistency. Once completely mixed, transfer to another bowl and refrigerate until 15 minutes before icing. In the mixing bowl, combine butter, peanut butter, and sugars until light and fluffy. Gradually add the rest of the ingredients until well mixed. Refrigerate for one hour. Preheat oven to 375. Roll chilled dough into 1 inch balls, flatten with hands and squeeze in the middle to make a peanut shape. Use a fork to make cris-cross patterns on the peanut shaped cookies. Bake for 6-8 minutes until lightly golden. Let rest in pan for about 4-5 minutes. Transfer to a cooling rack. Once cool, spread icing in between two cookies to make a sandwich.
Yields:
15-20 Cookie Sandwiches
Recipe Source:
Slightly Adapted From Kitchen Belleicious
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