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McNutt-er Butter Cookies

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McNutt-er Butter Cookies

A homemade version of my family's favorite peanut butter sandwich cookies!
Course: Dessert
Cuisine: American
Servings: 5 dozen cookie sandwiches
Author: Dusty Hutchins-McNutt

Ingredients

  • COOKIES:
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 c. butter room temperature
  • 1 c. creamy peanut butter
  • 1 c. granulated sugar
  • 1 c. light brown sugar packed
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • PEANUT BUTTER FILLING:
  • 1 c. butter room temperature
  • 1 c. creamy peanut butter
  • 4 c. confectioner’s sugar
  • 2–3 T. milk

Instructions

  • COOKIES: In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.
  • In a large bowl using an electric hand mixer, beat the butter, peanut butter, and both sugars together until light and fluffy, about 2 minutes on medium speed.
  • Add eggs and vanilla, beat until combined, scraping the sides of the bowl, as necessary.
  • Turn the mixer to low, gradually add flour mixture, beating until just combined. Refrigerate dough for 1 hour or overnight.
  • Preheat oven to 375 degrees. Line a couple of baking sheets with parchment paper; set aside.
  • Form the chilled dough into 1-inch balls (1 teaspoonful of dough) and then roll them into a 2-inch log shape. Place them on baking sheet about 2-inches apart. Using a fork, press down on the dough creating a criss-cross pattern. Pinch the center to create the peanut shape.
  • Bake for 7-8 minutes until edges are lightly golden. (If your cookies spread too much carefully pinch the middles when they come out of the oven, so your “nut” shape is preserved.) Cool on the baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
  • PEANUT BUTTER FILLING: In a large bowl, beat butter and peanut butter together on medium speed until smooth. Slowly add in the confectioner’s sugar and beat until filling is smooth. Add milk, one tablespoon at a time until desired consistency is reached.
  • Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich; repeat with remaining cookies. Store cookies in an airtight container for up to 3 days.

Notes

I bake my cookies for 7 minutes. I am at sea-level and 8 minutes is too long.

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