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!
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/3 cup creamy peanut butter (Skippy's is best)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/3 cup chopped peanuts
- 1 1/4 cups oats
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1 2/3 cups powdered sugar
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
- In a medium bow, whisk or sift together the flour, baking powder and baking soda. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and peanut butter together until smooth. Add both sugars and beat on high until light and fluffy, about 5 minutes. Add the egg and vanilla and stir until well combined. Add the flour all at once, and mix on low until just incorporated. Stir in the chopped peanuts and oats.
- Using a 2-inch in diameter ice cream scoop to place balls of cookie dough onto the prepared baking sheets, leaving about three inches of space in between each. Bake until lightly golden brown around the edges, about 10 minutes. Remove from oven and allow to cool down completely. Transfer to a cooling rack to continue cooling.
- To make the filling, stir the butter and peanut butter on high until smooth. Add the powdered sugar and beat until creamy. Using a butter knife, spread the filling onto half of the cookies, then sandwich together with the remaining cookies. Place in fridge or freezer and let set for about 20 minutes before serving. Eat right away or store leftovers in an airtight container or resealable bag until ready to serve.
