Homemade Nutter Butters-Mountain City Cookie of 2014

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.

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To make these cookies, use the Peanut Butter Cookie recipe and stuff with my Peanut Butter Buttercream Fluff recipe and add a melted chocolate drizzle.  I prefer Ghirardelli chocolate for the drizzle.

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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!

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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

By May 24, 2015

Homemade Nutter Butters are the 2014 Mountain City Cookie Contest Winners.  Double the batch to make enough!

Ingredients

Instructions

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.

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4 Responses to Homemade Nutter Butters-Mountain City Cookie of 2014

  1. Rita Hummel Crowe

    We just knew these cookies were going to win the contest last year! Don volunteered to be the official tester– what a hardship for him! Delish!

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      Julie

      I know it took a lot of hard work and dedication to be forced to taste-test all those cookies! LOL!!! And the basket did the trick! I appreciate it! 🙂

  2. Kathy

    Please send me these and what ever you make for this years contest – I’m missing our recipe discussions 🙂 and your baking!

    • Profile photo of Julie
      Julie

      Thanks, Kathy! I miss you too!!! Will be posting ASAP. I got some great pics this morning!

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