Nutter Butters

This will be the very first post on my new blog and I'm kinda nervous. haha! I would like to share this Nutter Butters recipe with y'all. These were awesomely delicious and had a taste you would die for! (Okay maybe not SO much but you got the drift)

Okay, here it goes - I'm far from a professional photographer as you can see. Most of my photos are taken with my iPhone and if I don't have the correct light, the photos don't turn out so good. This one... Well, not TOO bad.

So you ready for the ingredients and method? Here it goes!

Ingredients for Cookies:

1 cup butter (room temperature)

1 cup creamy peanut butter (room temperature)

1 cup granulated sugar

1 cup light brown sugar, packed

2 eggs

2 teaspoons vanilla extract

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

Approx 1/2 cup extra sugar for rolling

Ingredients for Filling:

1 cup butter (room temperature)

1 cup crunchy peanut butter (room temperature)

3 cups powdered sugar

1 – 3 tablespoons milk 

Instructions:

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. Preheat oven to 375 F (190 C)
2. 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 centre to create the peanut shape.
3. 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. 

For Filling:

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. 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.

Note: store in an airtight container for up to 5 days. (These will barely live for longer than 48 hours, mind you, let alone 5 days!)

Try them out and let me know how it goes!!