Name: Copycat Nutter Butters
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 1 1/2 c. all-purpose flour -; 1 tsp. baking soda -; 1/2 tsp. kosher salt -; 1/2 c. Butter, softened to room temperature -; 1/2 c. sugar -; 1/2 c. packed brown sugar -; 1 large egg -; 1 tsp. pure vanilla extract -; 1 c. creamy peanut butter -; 1 c. creamy peanut butter -; 5 tbsp. unsalted butter, softened to room temperature -; 1 1/2 c. powdered sugar -; 1 tsp. pure vanilla extract -; Pinch of kosher salt -

Ingredients for - Copycat Nutter Butters

1. 1 1/2 c. all-purpose flour

2. 1 tsp. baking soda

3. 1/2 tsp. kosher salt

4. 1/2 c. Butter, softened to room temperature

5. 1/2 c. sugar

6. 1/2 c. packed brown sugar

7. 1 large egg

8. 1 tsp. pure vanilla extract

9. 1 c. creamy peanut butter

10. 1 c. creamy peanut butter

11. 5 tbsp. unsalted butter, softened to room temperature

12. 1 1/2 c. powdered sugar

13. 1 tsp. pure vanilla extract

14. Pinch of kosher salt

How to cook deliciously - Copycat Nutter Butters

1 . Stage

Preheat oven to 350° and line a large baking sheet with parchment paper.

2 . Stage

In a medium bowl, stir together flour, baking soda and salt.

3 . Stage

In a large bowl, cream butter and sugars together until light and fluffy. Add the egg, vanilla and peanut butter and beat until combined. Add the dry ingredients to the wet and mix until just combined.

4 . Stage

Roll dough into oblong balls. Make a criss-cross pattern by pressing into the dough with the tines of a fork, and then pinch slightly in the center to create an indent.

5 . Stage

Place cookies on the prepared baking sheet and bake for 20 minutes, or until the edges are slightly golden. Let cool 10 minutes before removing from pan.

6 . Stage

Make filling: In a large bowl, cream together peanut butter and butter until light and fluffy. Add powdered sugar, vanilla and salt and beat until evenly combined.

7 . Stage

Spread an even layer of frosting on one cookie and sandwich another on top. Repeat until all cookies are filled. Serve.