Nutty Butter Cookies
Grab a glass of milk! Two crispy peanut-buttery cookies sandwiched between a smooth nutty filling are perfect for dunking. Reminiscent of a popular Nabisco cookie, these knock-offs are easily made from pantry staples. If you’re feeling festive for the spooky season, use candy eyes and melted white chocolate to mummify your Nutty Butters.
- Prep Time: 15-20 Minutes
- Cook Time: 15-19 Miniutes
- Total Time: 0 hours
- Yield: 24 Sandwich Cookies 1x
Ingredients
Cookies:
1 c. vegetable shortening
1–1/3 c. granulated sugar
2 large eggs, at room temperature
1 tsp. vanilla
1 tsp. salt (table, kosher or sea)
6 Tbsp. creamy peanut butter
1 c. old-fashioned oat, blended into a fine powder
2 c. all-purpose flour
Filling:
1 c. creamy peanut butter
1–1/2 c. powdered sugar, sifted
2 Tbsp. finely ground graham crackers crumbs
4–5 Tbsp. milk
1 tsp. vanilla
Instructions
Preheat oven to 325 degrees F. Line two baking sheets with parchment. Set aside.
Using a standing or hand-held mixer, cream shortening and sugar together until smooth. Beat in eggs, salt, peanut butter, and vanilla until smooth. Add finely ground oats and flour to egg mixture. Stir until evenly combined. Using a 1-inch cookie scooper, portion dough onto the prepared cookie sheets about 1-1/2 inches apart. Use a fork to press cookie dough down into about 2-inch disks with a crosshatch pattern.* Bake cookies for 15-19 minutes or until edges of the cookies are light brown. Remove from oven to wire racks to cool.
While cookies bake, make filling by combining peanut butter, powdered sugar, graham cracker crumbs, milk and vanilla in a medium sized bowl. Mix until smooth. Filling will be thick. Use the same 1-inch cookie scoop to portion filling onto one side of a cookie and spread with a knife or off-set spatula. Press second cookie onto filling and set aside. Repeat until all cookies are filled.**
Notes
*If you want a traditional peanut shape, form dough using your fingers and press down.
**To make mummy themed cookies, melt about 3/4 to 1 cup white melting chocolate in a gallon-sized zip-top bag in the microwave for 1 minute. Smoosh chocolate and melt for another 30 seconds (if necessary). Cut a small corner off a corner of the bag. Use a dab of melted white chocolate to fix two (or more) candy eyes onto each sandwich cookie. Then drizzle remaining white chocolate over the cookies to look like mummy wrapping. Candy eyes are found in most major grocery and decorating stores in the cake/candy aisles.
Find it online: https://gloveboxeats.com/?p=9621