Homemade Stuffed Nutter Butter Cookies
Why eat store bought cookies when you can make this recipe for simple and easy Homemade Stuffed Nutter Butter Cookies?! Chewy oatmeal peanut butter cookies with delectable peanut butter cream filling – perfection!
I think I died and went to heaven when I took my first bite of these. Mr. Wishes will get all “hey, that was my idea!” on me if I don’t give him proper credit. He came up with the idea of making cookies that were similar to our favorite store-bought cookie: the nutter butter. Have you tried my Nutter Butter Cookie Truffles, by the way? Mr.Wishes looked up how to make them and found this idea for Homemade Stuffed Nutter Butter Cookies and made it happen. I take all the credit for making sure they were all eaten in no time flat!
I’m so glad you’re here! Follow along on Pinterest for more inspiration!
These Homemade Stuffed Nutter Butter Cookies are fun to make and even more delicious than the store-bought version. It’s not comparing apples to apples, as they have oats in them, are round, and are more chewy. The idea and the peanut butter explosion in your mouth with each and every bite, however, is something they both have in common. If you are a peanut butter lover, do NOT wait to make these. I have SO many other peanut butter recipes on my site you can find here.
So, it’s a little extra effort than just opening a package of Nutter Butters, but it’s so worth it to me. I think you will feel the same way. No, I KNOW you will feel the same way. Pure peanut butter perfection!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 teaspoons baking soda
- 1 pound (4 sticks) butter, at room temperature
- ⅔ cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ⅓ cup coarsely chopped peanuts
- 2 ½ cups quick-cooking oats
- ¼ pound (1 stick) butter, at room temperature
- ½ cup creamy peanut butter
- 1 ⅔ cups confectioners' sugar
- Preheat oven to 350 degrees.
- In a mixing bowl, mix together the flour, baking powder and baking soda and then set aside.
- In the bowl of a stand mixer with a paddle attachment (or use a hand mixer), cream together the butter and peanut butter.
- Add both sugars and beat at medium speed for 4 minutes, scraping down the bowl as needed.
- Turn mixer to low speed then add eggs (one at a time) and vanilla.
- Add flour mixture and beat at low speed until just combined and no lumps of flour remain, frequently scraping down the bowl.
- Add peanuts and oats then mix well.
- Using a cookie scoop 2 inches in diameter, place balls of dough on parchment-lined or silicone mat lined baking sheets at least three inches apart.
- 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, about 5 to 10 minutes.
- Transfer to a rack to cool completely before adding the filling.
- Using your electric mixer, cream together the butter, peanut butter and confectioners' sugar until smooth.
- To assemble cookies, spread a thin layer (about ⅛ inch) on underside of a cookie. Sandwich with another cookie. Repeat. Enjoy!
Recipe source: slightly adapted from NY Times