Do homemade Nutter Butters really need an intro? Do you need an explanation for why you should make and eat these asap? No. No way! They’re oatmeal peanut butter cookie sandwiches filled with peanut butter butter cream icing. They’re so stinking good it kind of hurts my feelings. Add them to your fall lineup, I promise you they’re going to be a new favorite!
Much like any other cookie or cake recipe, we’re going to start by mixing or sifting together the dry ingredients.
Next step is to cream together the peanut butter and butter until creamy. Then add both the granulated and brown sugars. Cream until light and fluffy.
Add the egg and vanilla extract. Mix until well combined.
Stir in the dry ingredients, and then add the oats and chopped peanuts. Mix until just combined.
Use a small ice cream scoop, about 2 inches in diameter, to portion out the dough onto cookie sheets lined with parchment paper.
We made ours into giant cookies, but if you want, you can make yours smaller by using a tablespoon to portion them out. Bake until lightly golden brown around the edges, about 10 minutes. Allow to cool down completely before filling.
Let’s make the filling.
Cream together the butter and peanut butter and then stir in the powdered sugar. Mix until light and fluffy. Spread the filling onto half of the cooled cookies. Make sure they’re completely cooled so that the filling doesn’t melt.
Sandwich them together with the remaining cookies that aren’t frosted.
Let set in fridge or freezer for about 20 minutes before serving.
You can serve your homemade nutter butters right away or keep them in an airtight container at room temperature for a couple of days. For longer storage, wrap well and store in freezer. Just thaw before eating!
