Homemade Nutter Butter Cookies

Today is my last day of work! It's been a week of restaurant lunches and goodbyes, but I am so excited about what's next for jack+bean (and to finally hit the gym tonight). I whipped up some of my absolute favorite homemade cookies last night for everyone in my office and just had to share the recipe.

Warning: there is so much butter in this recipe it is out of control. But it is so delicious.

For the Cookie Dough:
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) unsalted butter, at room temperature
2/3 cup creamy peanut butter, preferably Skippy
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1½ teaspoons vanilla extract
1/3 cup coarsely chopped peanuts
2½ cups quick-cooking oats
For the Filling:
¼ pound (1 stick) butter, at room temperature
½ cup creamy peanut butter, preferably Skippy
1 2/3 cups confectioners’ sugar

  1. Make the cookie dough: preheat the oven to 350°F. In a bowl, mix together flour, baking powder, and baking soda. 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.
  2. At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well.
  3. Using a tablespoon to ensure the cookies are the same size, place balls of dough on parchment-lined baking sheets at least three inches apart. I like to make mine super small so the cookies aren't so rich, so I typically make them a little smaller and fit 12 to a cookie sheet.
  4. Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
  5. For the filling: cream together butter, peanut butter and confectioners' sugar using an electric mixer until very smooth. This made PLENTY of filling for me, but you may want to double the recipe if you want tons of filling!
  6. To assemble spread a thin layer of the filling on underside of a cookie and sandwich with another cookie.
Makes 12 gigantic or 36 smaller cookies.

Recipe adapted from Yumsugar, found here. Cupcakes and Cashmere also did a great version of these I haven't tried out yet! Happy Friday!

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