Homemade Nutter Butter Cookies

Homemade Nutter Butter Cookies is a cookie recipe built around vanilla extract, eggs and baking soda. Plan on 24 Nutter Butters (Makes 4-5 dozen individual cookies depending on size) and about 35 minutes.

• Yield 24 Nutter Butters (Makes 4-5 dozen individual cookies depending on size)
• Ready in 35 minutes
• Prep 25 minutes
• Cook 10 minutes

Ingredients

Cookies

• ½ cup ( 113 g ) salted butter , softened
• ½ cup ( 128 g ) peanut butter
• ⅔ cup ( 141 g ) granulated sugar
• ⅔ cup ( 141 g ) lightly packed brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 cup ( 142 g ) unbleached all-purpose four
• 1 ½ cups ( 213 g ) rice flour

Filling

• ¾ cup ( 191 g ) creamy peanut butter
• 1 ½ cups ( 171 g ) powdered sugar
• ⅛ teaspoon salt
• 4-6 tablespoons cream or milk
• 1/3-1/2 cup ( 33 to 50 g ) graham cracker crumbs

Instructions

1. In a large bowl (or in the bowl of an electric stand mixer), mix together the butter, peanut butter, granulated and brown sugar until light and fluffy, 2-3 minutes.
2. Add the eggs and vanilla and mix for another 2-3 minutes until the batter is light and creamy.
3. Stir in the soda, salt, flour and rice flour until well-combined. Chill the dough for 20-30 minutes.
4. Preheat the oven to 350 degrees F. Line one or two rimmed baking sheets with parchment paper or silicone liners. Set aside.
5. Portion the dough into balls about 1/2 ounce each (a couple tablespoons of dough per ball). Space them a couple inches apart on the prepared baking sheets and using a fork, make a criss-cross pattern in the top, flattening the balls to about 1/4-inch thick or less while doing so.
6. Bake the cookies for 10 minutes. Remove to a wire rack and let them cool completely.
7. For the filling, stir together the peanut butter, powdered sugar, and salt until smooth and well-combined. Gradually stir in the cream or milk until a soft, spreadable but sturdy texture is reached (you don't want it runny). Stir in the graham cracker crumbs.
8. Spread a teaspoon or so of filling on the bottom side of half the cookies and top with the unfilled cookies (so bottom halves are sandwiching the filling).
9. For mummy style: melt white almond bark until smooth and runny. Using a fork (a video demonstration of this method is here), drizzle the almond bark across the top of the cookies to mimic the lines of a mummy. Immediately press two mini chocolate chips into the soft almond bark for eyes. Let the cookies set for a few minutes until the almond bark hardens.

Cool the cookies on the sheet for a few minutes, then move them to a rack.