Nutter Butters
Nutter Butters
From The New York Times
Ingredients
- Cookie Dough
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) unsalted butter, at room temperature
2/3 cup creamy peanut butter, preferably Skippy
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1½ teaspoons vanilla extract
1/3 cup coarsely chopped peanuts
2½ cups quick-cooking oats
Filling*
¼ pound (1 stick) butter, at room temperature
½ cup creamy peanut butter, preferably Skippy
1 2/3 cups confectioners’ sugar
Directions
- Make the cookie dough: preheat the oven to 350°F. In a bowl, mix together 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 down 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 or a tablespoon to ensure the cookies are the same size, 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 cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
- For the filling: cream together butter, peanut butter and confectioners' sugar using an electric mixer until very smooth.
- To assemble spread a thin layer of the filling on underside of a cookie and sandwich with another cookie
Makes 12 gigantic or 36 smaller cookies.
*Your cookies might require more filling. I made one and half times the above recipe.
Information
- Category
- Desserts, Cookies
