Nutter Butter Cookies

There are not many recipes that I can think of to start off a new year, especially after a not so good year, then these rich and chewy nutter butter cookies. The cookies are slightly crispy with a soft center and a light and fluffy peanut butter cream in the center. You could even go nuts and add some marshmallow fluff or Nutella to the center!

Peanut Butter Cookie

10 g baking soda

4 g baking powder

214 g all purpose flour

226 g (2 sticks) unsalted butter softened

93 g peanut butter (creamy or crunchy)

114 g brown sugar

114 g granulated sugar

1 egg

114 g rolled oats

In a mixer with a paddle attachment, cream together the butter, sugars, and peanut butter until light and fluffy.

Beat in egg until combined. Stir in rolled oats and the rest of the dry ingredients. Chill cookie dough for 30-60 minutes.

Preheat oven to 350 degrees F.

Scoop into 1 inch rounds and place 2 inches apart on a parchment lined baking sheet. Bake for 10-12 minutes or until lightly golden around the edges.

Cool completely before filling.

Peanut Butter Buttercream

164 g egg whites

284 g granulated sugar

450 g unsalted butter (room temp)

350 g peanut butter

Combine egg whites and sugar over a double boiler, stirring constantly until sugar is dissolved and mixture is hot to touch. With a whisk attachment, whip until the meringue reaches stiff peaks and has cooled down.

Slowly add cubed butter until it is combined and continue to whip 2-3 minutes until buttercream is light and fluffy. Stir in peanut butter. With a piping bag and a fluted pastry tip, pipe an even layer of cream onto the cookies and sandwich with a second cookie.

Once filled these will hold room temperature for 2 days, or in the freezer for 4-6 weeks.