Homemade Nutter Butters

I've had my eye on this recipe for a while now, but kept putting it off because it required more steps than throwing stuff into the mixer and then baking them. But some days you just have to put on your big girl pants and spend a little time while dirtying a bunch of dishes making multi-step cookies. Let me tell you now that the time was totally worth it. They. Are. Deadly. So, so, sooooooooo good. I found the recipe here. Make them the next time you have an empty afternoon...and it's raining.

Homemade Nutter Butters

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp. vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/3 cup extra sugar for rolling cookies ( I needed a little more than this)

Filling:

• 1/4 cup butter, softened
• 1 cup peanut butter
• 1 tsp. vanilla
• Dash salt
• 1/4 cup milk
• 3-3 1/2 cups powdered sugar
• 7 oz. jar marshmallow cream

In a large bowl or mixer, combine together the butter, peanut butter and sugars and and cream them until very smooth. Add the eggs one at a time and then the vanilla, soda, powder, and salt. Add the flour to the mixture and continue to mix on low speed until the cookie dough is combined. Place the cookie dough in the fridge for 15-30 minutes or until cold.

Preheat your oven to 375°. Trying to keep the size of the cookies fairly uniform, roll into a ball and roll in the 1/3 cup of sugar until the ball is covered in sugar. Place balls on a cookie sheet and gently press the cookies down with a fork, creating a square, criss-cross pattern. Bake cookies for 6 1/2 minutes, or until lightly browned. While the cookies are baking, make the filling.

For the filling, place the butter and peanut butter into a bowl and mix with an electric mixer until combined and smooth. Add the vanilla, salt, milk and powdered sugar. Beat together until smooth and the frosting is to your desired texture. If the frosting is too thick, add a little more milk. If too thin, add a little more sugar. Once the frosting is whipped smooth and the right consistency, gently beat in the marshmallow creme. Cool the baked cookies on the cookie sheets. (Be sure you do this. The cookies are very soft and will fall apart if you try to move them to racks...ask me how I know this...) Once they are cool, put a tablespoon of the filling on the bottom of one cookie. Place another cookie on the other side of the filling, creating a sandwich.  Makes about 3 dozen sandwich cookies, depending on the size you make them.

Comments

[JulieP]

Yum!

[Joyce D]

I thought they looked deadly too! Yummo!

[Laura L.]

I avoided this on POM but I couldn't do it again. They look really good but I don't know if the cookies would last long enough to make the sandwiches. Can you make the filling a little thinner and dip them? LOL

[Lil Sis]

I'll have to try these for sure- they look delicious!!