SMiLes by Meg

Nutter Butters

I’m not really sure why I decided I needed to make Nutter Butters this week, but I decided it was my recipe on like Tuesday and became fixated on the idea. Maybe it’s because it’s Girl Scout cookie season, and I was getting nostalgic for cookies of youth. (I have, kid you not, 5 boxes of Girl Scout cookies in my office right now.) Maybe it’s because Marj had me watching videos of how to make homemade versions of other treats I think are best when you buy the processed version (Cheetos, Twizzlers, etc.) Maybe it’s just because I like recipes where the name of the treat truly reflects the ingredients of the dessert (there are four sticks of butter and a full jar of peanut butter in these cookies – they’re well named).

Whatever it is, these are delicious, and I’ve already eaten 3 (in one sitting) and I need to get them out of the kitchen.

They aren’t particularly hard to make, and don’t require a ton of ingredients, but they do take a little bit of time, between chilling and shaping and baking and cooling. So don’t start these if you want dessert in an hour. But if you want dessert in like 4 hours, they’ll be perfect.

Start by making the cookies. In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, sugar, and brown sugar on medium speed until smooth.

Next, add the eggs, vanilla extract, baking soda and baking powder. Beat on medium to combine.

Finally, add the flour and beat on low speed until dough comes together.

Chill the dough in the refrigerator for at least an hour. If you’re in a bit of a rush, you can throw it in the freezer for 15 minutes instead.

When you’re ready to bake the cookies, start with enough dough to make about a 1-inch ball, but roll into the shape of a log instead. Roll the log in sugar, and place on a baking sheet lined with parchment paper, about 2 inches apart (they WILL spread).

Then, take a fork and press into the cookies to make a crisscross pattern. I did two presses across the width and one long press along the length.

Then, to make them peanut-shaped, just pinch the middle of each flattened cookie.

Before baking the cookies, you should pop the cookie sheet back in the fridge for at least 5 minutes. This will hep them hold their shape – the first batch I made ended up being very spread out and very not peanut-shaped.

Bake at 375°F for about 8 minutes, until golden brown at the edges.

Allow to cool on the baking sheet for at least 2 minutes before transferring to a wire rack to cool completely.

When the cookies are cool, make the icing. To do so, start by beating the butter and peanut butter in a stand mixer fitted with the paddle attachment on medium speed until smooth.

Then, add the confectioners sugar and beat on low speed to combine.

Finally, beat in the milk until smooth and spreadable.

Ice the flat side of cookie and place a second cookie of similar size on top.

Repeat until you’ve got lots of sandwich cookies! I also had lots of left over icing, but I blame that on my family, who could not stop sampling the cookies before they were iced, and then insisted whenever they had one they should have two so I still had an even number. I honestly think I could have had at least 7 more Nutter Butters if not for this. Oh well.

These Nutter Butters will be a little softer then the ones you likely remember, but they have all of the buttery/peanut butter/salty taste you’re looking for.

Enjoy!

Nutter Butters

Ingredients:

Cookies

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 1/2 cups flour
  • additional sugar, for rolling

Icing

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 pound confectioners sugar (1 box)
  • 2 tablespoons milk

Directions:

Cookies

  1. In a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar, and brown sugar on medium speed until light and creamy.
  2. Beat in eggs, vanilla extract, baking soda, and baking powder on medium speed until incorporated.
  3. Reduce the speed to low and beat in the flour until the dough comes together. Refrigerate for at least an hour.
  4. Roll the dough into 1-inch logs. Roll each log in sugar, and place on a baking sheet lined with parchment paper about 2 inches apart. Use a fork to create a crisscross by pressing into the dough. Pinch the middle of each to create a peanut shape. Refrigerate baking sheet for at least 5 minutes.
  5. Bake at 375°F for about 8 minutes, until golden. Allow cookies to cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Icing

  1. In a stand mixer fitted with the paddle attachment, beat butter and peanut butter on medium speed until smooth and creamy.
  2. Add confectioners sugar and beat on low speed until smooth.
  3. Add milk and beat until desired consistency for spreading.
  4. Spread icing on flat side of a cookie and top with another cookie of similar size, making sandwiches.

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