Remember those cute little mini Nutter Butters? The Nutter Butter Bites? They’re half the size, so you get to eat twice as many. That’s the way it works, right?
Is there anything better than crunchy peanut butter cookie stuffed with sweet, creamy peanut butter filling?
Maybe if you mixed them into peanut butter fro yo. Will you please mix them into peanut butter fro yo??? I WANT TO EAT THAT!!!!
Before I left, I had an order for a dozen cookies from the bike shop, and they said they didn’t care what kind, so I made them these. The next time Steve went in, apparently they were all talking about it, because I got this awesome voicemail while I was in Ashland telling me how much the bike people loved my cookies. Sometimes I can’t even believe how much my life has changed–people buying my cookies?? What????
These totally brought me back to my childhood. Nutter Butters were always one of my favs, and they are even better homemade!
- Light whipped butter + apple butter for real butter (-fat, -calories, -saturated fat, -cholesterol)
- Less sugar (-sugar, -calories)
- Liquid egg whites for real eggs (-fat, -calories, -cholesterol)
- White whole wheat flour for regular (+ protein, +fiber)
Extra sugar(-sugar, -calories) Milk
- Less filling (-fat, -sugar, -calories)
- 1/2 cup light whipped butter, room temperature
- 1/2 cup apple butter
- 1 cup creamy peanut butter (I suggest PB&Co White Chocolate Wonderful)
- 3/4 cup turbinado sugar
- 3/4 cup light brown sugar, packed
- 6 tbs liquid egg whites
- 2 tsp vanilla
- 2 1/2 cups white whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 cup light whipped butter, room temperature
- 3/4 cup creamy peanut butter (Again, WCW is best)
- 2 1/2 cups powdered sugar
- Begin with the cookies. In a large bowl with mixer beat butter, apple butter, peanut butter, and sugars until light and fluffy. Add liquid egg whites, and vanilla. Continuing beating until well combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour.
- Preheat oven to 375°. Using an extra small cookie scoop, transfer dough to a baking sheet about 2 inches apart. Using a fork, press down on cookie creating a criss-cross pattern.
- Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
- To make the filling, beat butter and peanut butter together in a large mixing bowl until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth.
- Spread an even layer of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich. Repeat with all remaining cookies.