Just like your favorite Nutter Butter cookie — only bigger and better! Invite all of the peanut butter fanatics in your life over to share.
| Level: | Intermediate |
| Total: | 3 hr 20 min |
| Active: | 50 min |
| Yield: | 12 servings |
Ingredients
- 3 1/2 cups all-purpose flour, plus more for rolling (see Cook’s Note)
- 2 teaspoons baking soda
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 cups smooth peanut butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups smooth peanut butter
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 3 cups confectioners’ sugar
Instructions
- For the cookies: Stir together the flour and baking soda in a bowl. Cream the butter and both sugars on high speed in an electric mixer fitted with the paddle attachment until light, about 2 minutes. Add the peanut butter and beat until smooth. Add the eggs, one at a time, and beat until incorporated. Beat in the vanilla. Add the flour mixture and beat on low until just combined. Divide the dough in half, form into 2 rectangles, wrap in plastic wrap and refrigerate until firm, about 1 hour.
- Cut a 12-inch peanut shape out of parchment to use as a template. Roll one piece of dough between two pieces of parchment to a rectangle a little bigger than the template. Remove the top piece of parchment and, using a pizza wheel or paring knife, cut the dough into a peanut shape. Reserve the dough scraps. Repeat with the remaining dough piece. Mold the scraps into a rectangle, wrap in plastic and chill along with the peanut shapes until firm, about 30 minutes.
- For the filling: Meanwhile, preheat the oven to 350 degrees F. Beat the peanut butter and butter in a large bowl with an electric mixer on medium speed until combined. Slowly add the confectioners’ sugar, about a 1/4 cup at a time, beating in between additions, until completely incorporated.
- To build the cookie: Roll out the chilled rectangle of dough scraps into a large rectangle about 1/4-inch thick. Use a pizza wheel or sharp paring knife to cut long strips about 1/2-inch wide. Transfer the peanut-shaped pieces of dough on their pieces of parchment to 2 baking sheets. Lay the dough strips on top of one of the peanut-shaped pieces of dough in a crisscross, freeform pattern to mimic the lines on a peanut. Use a rolling pin to gently flatten and adhere the strips to the peanut.
- Bake the cookies until lightly golden around the edges and dry on top, about 30 minutes. Cool completely on the baking sheets on a wire rack.
- Turn over the cookie without lines so it sits flat-side up on a flat serving plate. Spread the filling evenly to the edges. Top with the second cookie, lined-side up. Use a serrated knife to cut into squares for serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 986 |
| Total Fat | 61 g |
| Saturated Fat | 24 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 4 g |
| Sugar | 62 g |
| Protein | 19 g |
| Cholesterol | 102 mg |
| Sodium | 240 mg |
Reviews
wow
It looks so good like I love making homemade ones by taking a Graham Cracker and peanut butter in the middle and then another Graham Cracker on top!!! Taste just alike I was eating one while writing this!!!!!! Yum
These look yumm