These stuffed cookies are the bomb. The most delicious, softest and easiest cookies to make, this cookie combination won the Mountain City Cookie Contest in 2014. They disappear quickly, so doubling the batch may be a good idea.
For the cookie contest, I made three double batches of these cookies (all rolled in sugar and shaped like peanuts, thanks to Kristina) stuffed and drizzled, then cut them into quarters and delivered them in the pouring rain in some cute baskets that were given to me by Rita! The rain melted the tissue paper and destroyed the whole presentation, but the Homemade Nutter Butters won anyway! What a hoot!
Homemade Nutter Butters are perfect for picnics, parties and for the holidays. I love them with a big cup of coffee or chocolate milk. Wrap them individually for a special treat!
Homemade Nutter Butters are the 2014 Mountain City Cookie Contest Winners. Double the batch to make enough!
- Jif creamy peanut butter - 3/4 cup
- shortening - 1/2 cup (I prefer Crisco butter flavor)
- packed brown sugar - 1 1/4 cup
- milk - 3 Tbsp
- vanilla - 1 Tbsp
- egg - 1 extra large
- high-gluten bread flour - 1 3/4 cup
- baking soda - 3/4 tsp
- salt - 3/4 tsp
- Peanut Butter Buttercream Fluff Icing
- softened butter - 3/4 cup
- peanut butter - 1/2 cup
- powdered sugar - 1 1/2 - 2 1/2 cups
- vanilla - 1 tsp
- heavy whipping cream - 2 - 3 splashes
- Chocolate drizzle
- Ghirardelli chocolate melting wafers - 1/2 cup
- canola oil - 1 Tbsp
Preheat oven to 375 degrees F.
Cream peanut butter and shortening. Add brown sugar, continue mixing.
In a small bowl, mix the flour, baking soda and salt and blend using a wire whisk.
In the mixer bowl, add the egg, milk and vanilla, continue mixing.
Add the flour mixture to the wet ingredients and continue mixing. Scoop using a medium-sized scoop and roll in granulated sugar. Squash using the tines of a fork, creating a criss-cross pattern.
Bake for 7- 8 minutes, then cool completely.
For the Peanut Butter Buttercream Fluff -
In the mixer bowl, combine the softened butter and peanut butter. Add the powdered sugar, vanilla and whip in the heavy whipping cream until fluffy. Adjust the amount of whipping cream to keep the fluff a little more stiff to stuff cookies.
Pipe the fluff onto the flat side of the cookies. Melt the chocolate with the canola in 15 second increments in the microwave. Pour the melted chocolate into an empty squeeze bottle or a quart ziplock bag and snip the corner.
Pipe or drizzle the stuffed cookies and top with another cookie.