Homemade Nutter Butter Cookies
Yields 48 small cookie sandwiches
Servings 48 small sandwiches
Ingredients
For the cookie dough:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 teaspoons baking soda
- 1 pound butter, at room temperature (4 sticks)
- 1 cup creamy natural peanut butter
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups quick-cooking oats
For the filling:
- 1/2 pound 2 sticks butter, at room temperature
- 1 cup creamy peanut butter we prefer Skippy
- 3 1/3 cups confectioners’ sugar
Instructions
To make the peanut butter oatmeal cookies:
- Preheat oven to 350 degrees.
- In a bowl, combine the flour, baking powder and baking soda; use a whisk to combine, 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 oats, and mix well.
- Using a small scoop, place balls of dough on parchment-lined baking sheets.
- Bake until cookies have spread and turned very light golden brown, about 10 – 12 minutes.
- Remove from oven and set aside to cool and firm up, 10 to 15 minutes. Transfer to a rack to cool completely before filling.
To make the creamy peanut butter filling:
- Cream together the butter, peanut butter and confectioners’ sugar until very smooth.
To assemble cookies:
- Used a mini cookie scoop to add a scoop of the filling, then sandwich it with another cookie.
- Repeat until the cookies are all sandwiched (try not to eat more than three while you finish frosting them all!)