Soft & Chewy Homemade Nutter Butters
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The original recipe for these soft sandwich cookies came from Taste of Home Magazine in the mid-1990s. The recipe was called Peanut Butter Sandwich Cookies, and it was submitted by Debbie Kokes from Tabor, South Dakota.
These are a lovely addition to a Christmas cookie tray, but are also wonderful year-round treats!
PrintSoft & Chewy Homemade Nutter Butters
These lovely soft cookies are a great year-round treat!
- Prep Time: 15 minutes
- Cook Time: 10 minutes per sheet
- Total Time: 1 Hour
- Category: Cookies
- Method: Baking
Ingredients
1 Cup Vegetable Shortening
1 Cup Creamy Peanut Butter
1 Cup Granulated Sugar
1 Cup Packed Light Brown Sugar
1 teaspoon Vanilla Extract
3 Large Eggs
3 Cups All-Purpose Flour
2 teaspoons Baking Soda
1/4 teaspoon Salt
Filling:
1/2 Cup Creamy Peanut Butter
3 Cups Confectioners Sugar
1 teaspoon Vanilla Extract
5-6 Tablespoons Whole Milk
Instructions
Preheat your oven to 375 degrees.
In a large mixing bowl, cream the shortening, peanut butter, and sugars.
Add the vanilla and the eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour, baking soda, and salt. Add to the creamed mixture, stirring until combined.
Shape into 1 inch balls (I use a scoop) and place 2 inches apart on parchment-lined baking sheets.
Flatten each dough ball slightly with the tines of a fork.
Bake for 7-9 minutes, or until golden brown (keep in mind that they will continue to bake for a short time once they’re out of the oven, so don’t let them get too browned).
Once cool, beat together the filling ingredients, and spread filling onto one cookie, then top with a second cookie.
Repeat until all of the cookies have been filled.
