Cookbook Recipes

Cookbook Desserts

Homemade nutter butters

Peanut butter cookies baked in pairs, forked into a criss cross pattern and sandwiched with a piped peanut butter filling.

Yield
Makes 40 sandwich cookies
Steps
11

The dough is made with melted butter and natural creamy peanut butter, then chilled before shaping. Each cookie is formed from two small dough balls pressed together with a fork, so the baked cookie has the long peanut shape.

Method 11 steps

  1. Mix the butter, sugar and peanut butter

    In a large mixing bowl, mix the melted butter, granulated sugar and peanut butter with an electric mixer until smooth and completely incorporated.

  2. Add the eggs and vanilla

    Add the eggs and vanilla extract one at a time, mixing well between each addition.

  3. Combine the dry ingredients

    In a separate bowl, whisk together the flour, cornstarch, baking soda and baking powder.

    Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain. The dough should be thick.

  4. Chill the dough

    Cover the bowl and refrigerate the dough for at least one hour.

  5. Heat the oven

    Preheat the oven to 325F and line two baking sheets with parchment paper.

  6. Shape the cookies

    Scoop the dough into one teaspoon-sized portions. Roll each portion into a ball, then place two balls next to each other so they touch on the baking sheet, spacing each pair about 1 1/2 inches apart.

    It is quickest to scoop all of the dough first, then roll the portions into balls after.

  7. Press the criss cross pattern

    Using the tines of a fork, press down widthwise and then lengthwise on each pair.

    This creates the criss cross pattern and flattens the dough.

  8. Bake

    Bake for 13 to 15 minutes, until the bottoms are deep golden brown.

  9. Cool the cookies

    Remove the sheets from the oven and let the cookies cool for a few minutes, then transfer them to a cooling rack.

    The cookies need to be completely cool before filling.

  10. Make the filling

    Add the peanut butter, powdered sugar, 4 tablespoons of the milk and the vanilla to a mixing bowl and mix until smooth and completely incorporated.

    If the filling is too thick to pipe, add the remaining 1 tablespoon of milk.

  11. Fill the sandwiches

    Transfer the filling to a piping bag, or a plastic bag with one corner cut off. Turn a cookie over so the flat bottom faces up and pipe a dollop of about 1/2 teaspoon on each side of the cookie. Place another cookie on top to make a sandwich, then repeat with the rest.