I think I’ve mentioned that my husband has a thing for peanut butter. If peanut butter were a woman, I’d be in trouble, cuz I am pretty sure he’d marry her. But lucky for me, I can use my skills in the kitchen to get straight to my hubby’s heart through his belly with a simple recipe calling for- you guessed it a little peanut butter!
Okay so what makes this recipe so divine? (cuz it really is heaven sent…) It has to be the oatmeal peanut butter cookie. The cookie alone can stand on it’s own little, crumbly soft feet, but add that creamy frosting, and really it is one of those things you just won’t forget.
By the way, don’t take my word for it, we gave them out in our Christmas cookie bags this year, and I’ve never had more people ask for a recipe- ever!
Homemade Nutter Butter Cookies
Yields 48 small cookie sandwiches
For the cookie dough:
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
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, preferably Skippy
3 1/3 cups confectioners’ sugar.
Preheat oven to 350 degrees.
To make the cookies, 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 filling: Cream together the butter, peanut butter and confectioners’ sugar until very smooth.
To assemble cookies, I used my mini cookie scoop and added a scoop of the filling then sandwiched it with another cookie. Repeat (try not to eat more than three while you finish frosting them all!)
Recipe adapted from Bouchon Bakery’s Homemade Nutter Butters recipe.