Homemade Nutter Butters
(Michael Symon's Creamy Peanut Butter Cookie Sandwiches)
Source: 2013 ABC Television The Chew (directions slightly re-written)
Cookie Dough:
1 cup all-purpose flour
1 tsp baking powder
2 tsp baking soda
pinch Salt
1/2 pound (2 sticks) unsalted butter, room temp
1/3 cup creamy peanut butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla
4 T coarsely chopped peanuts (lightly salted)
1 1/4 cups quick-cooking oats
Cookie Filling:
4 T unsalted butter, room temp
1/4 cup creamy peanut butter
3/4 cup confectioners' sugar
*Cindy's note - I needed a little more filling, so increased filling amounts to 6T butter, 6T peanut butter and 1 1/8 cups 10x sugar. I also added a pinch of salt to the filling.*
For the Cookie Dough:
Preheat oven to 350 degrees.
In a bowl, mix together the flour, baking power, baking soda, and salt.
Beat together the butter and peanut butter. Add granulated sugar and brown sugar and beat until light and fluffy.
Add the egg and vanilla. Gradually add in the flour mixture and continue to beat until well incorporated.
Stir in the peanuts and oats until evenly distributed. Refrigerate the dough until thoroughly chilled, up to overnight.
Using an ice cream scoop with a 1 inch diameter, place scoops of dough on a silicon-lined baking sheet, about 3 inches apart.
Bake at 350 for 8 to 10 minutes or until light golden brown. Allow cookies to cool for about 5 minutes on the baking sheet. Transfer the cookies to a rack to cool completely.
For Cookie Filling:
Cream filling ingredients together.
Divide evenly and spread over half the cookies, top with remaining cookies.
Makes 24 cookies (Cindy's note - I usually get 30-32 cookies)