Nutter Butters

If you love peanut butter then these cookies are for you! They were a big hit with the family and I got no suggestions for improvements.  However, I think I might try a couple other different recipes to see how I like it with a crunchy peanut butter or a crunchy cookie.

These cookies were very soft and sweet so if you don't like so much sweetness, I am sure you can cut down the amount of sugar in the middle frosting and maybe increase the amount of peanut butter and decrease the butter in the cookies (I'll try this one day)

Homemade Nutter Butters

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

2 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

approx 1/3 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

How to Make

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:
5. 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.
6. 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.

Recipe from Cookies & Cups