Better'N Nutter Butters - Peanut Butter Cookies

Linda McCormick

By
@jklmno

I'm always looking for something home baked that beats the highly preserved cookies we've grown to like. Better'N Nutter Butters is a whole grain peanut butter sandwich cookie my family begs me to bake. It's a privilege making these little gems because they are picture perfect and taste twice as good as they look. I am diabetic and adding whole grains helps beat the carbohydrate count by adding fiber and upping the protein. Everyone knows butter is better and also creates a true pastry category of a delicious cookie. You can bake these until completely golden brown for a crispier version.

Rating:
★★★★★ 3 votes
Comments:
Serves:
2+ Dozen - depending upon size you choose
Prep:
30 Min
Cook:
5 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Adults and children are going to love this stuffed peanut butter cookie. Linda's addition of oats to the cookie makes them a bit chewy and different. The cookie alone is moist and delicious. Once you sandwich the light and fluffy filling inside, it's a peanut butter paradise!

Ingredients

PEANUT BUTTER COOKIE INGREDIENTS

1/2 c
butter, softened
1/2 c
peanut butter, creamy
1/2 c
granulated sugar
1/2 c
light brown sugar, packed
1 tsp
pure vanilla extract
1 large
egg
3/4 c
white whole wheat flour
1/2 tsp
baking soda
1/4 tsp
baking powder
1/2 tsp
salt
1 c
quick oats

PEANUT BUTTER SANDWICH CREAM FILLING

3 Tbsp
butter, softened
1 c
confectioners sugar
1/2 c
peanut butter, creamy
2-1/2 Tbsp
cream

Step-By-Step

1Preheat oven 350 - Going to bake these cookies on plain un-greased cookie sheets.
2Cream together butter, peanut butter, granulated sugar, and brown sugar.
3Then add vanilla and the egg.
4While using my Kitchen-Aid mixer, I add each remaining dry ingredient while mixing on low while adding each item down the list. Scrape the bowl and blend another minute or so.
5I used a rounded 1/2 tablespoon measuring spoon while creating complete half rounds of dough.
6Gently press fork indenting criss-cross while keeping dough 1/4 inch thick.
7I prepare 2 pans before beginning the actual baking cycle. This keeps pace with baking each pan 5-8 minutes.
8Remove from oven once edges are beginning to brown.
9Cool cookies on the baking sheets 3 minutes (the cookies continue to bake on those hot sheets) before removing onto wire rack. They will appear as having lovely light golden brown bottoms. Once all cookies have been properly baked and cooled make your sandwich cookie filling.
10PEANUT BUTTER FILLING: Place all ingredients in mixer bowl.
11Cream until well combined.
12Using between 1 teaspoon - 1/2 tablespoon, create your sandwich cream filled cookies (amount of filling based on your preference). For even larger cookies use 1 rounded tablespoon.

About this Recipe