better'n nutter butters - peanut butter cookies
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.
Blue Ribbon Recipe
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 cup butter, softened
- 1/2 cup peanut butter, creamy
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup quick oats
- PEANUT BUTTER SANDWICH CREAM FILLING
- 3 tablespoons butter, softened
- 1 cup confectioners sugar
- 1/2 cup peanut butter, creamy
- 2-1/2 tablespoon cream
How To Make better'n nutter butters - peanut butter cookies
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Step 1Preheat oven 350 - Going to bake these cookies on plain un-greased cookie sheets. -
Step 2Cream together butter, peanut butter, granulated sugar, and brown sugar.
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Step 3Then add vanilla and the egg.
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Step 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.
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Step 5I used a rounded 1/2 tablespoon measuring spoon while creating complete half rounds of dough.
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Step 6Gently press fork indenting criss-cross while keeping dough 1/4 inch thick.
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Step 7I prepare 2 pans before beginning the actual baking cycle. This keeps pace with baking each pan 5-8 minutes.
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Step 8Remove from oven once edges are beginning to brown.
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Step 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.
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Step 10PEANUT BUTTER FILLING: Place all ingredients in mixer bowl.
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Step 11Cream until well combined.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
