Side Pannel
Homemade Nutter Butter Cookies
Homemade Nutter Butter Cookies
- Recipe Submitted by Cool Whip on 09/08/2014
Category: Kids, Eggs, Cookies
Ingredients List
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup chunky peanut butter
- Additional sugar for coating cookies
- Filling:
- 4 tablespoon butter, room temperature
- 1/2 cup chunky peanut butter
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla
Directions
1. Preheat oven to 350°.
2. In a small bowl, mix together flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream together butter and brown sugar. Add the egg and vanilla and beat until well combined. Add the peanut butter and mix to combine. Add the dry ingredients and mix until just blended.
4. Form dough into 1 inch balls. Roll in sugar. Shape into a log. Roll log in sugar. Place logs on cookie sheet about 2 inches apart. Using the tines of a fork, make a criss-cross pattern in the dough. Pinch the middle of the cookie to make a peanut shape.
5. Bake 10 - 12 minutes, until lightly browned on the edges and still soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Filling
6. In a large mixing bowl, butter on medium speed until fluffy. Beat in peanut butter, 1 cup powdered sugar, the milk and vanilla. Gradually beat in remaining powdered sugar until smooth.
2. In a small bowl, mix together flour, baking soda, and salt; set aside.
3. In a large mixing bowl, cream together butter and brown sugar. Add the egg and vanilla and beat until well combined. Add the peanut butter and mix to combine. Add the dry ingredients and mix until just blended.
4. Form dough into 1 inch balls. Roll in sugar. Shape into a log. Roll log in sugar. Place logs on cookie sheet about 2 inches apart. Using the tines of a fork, make a criss-cross pattern in the dough. Pinch the middle of the cookie to make a peanut shape.
5. Bake 10 - 12 minutes, until lightly browned on the edges and still soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Filling
6. In a large mixing bowl, butter on medium speed until fluffy. Beat in peanut butter, 1 cup powdered sugar, the milk and vanilla. Gradually beat in remaining powdered sugar until smooth.
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