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Homemade Nutter Butters

Yield: 30ish Sandwich cookies

Author: Sarah Truesdell

Adapted from "Brave Tart" by Stella Parks

Ingredients:

For the cookies

• 2 cups (280 g) all-purpose flour
• 6 tablespoons (3 oz) unsalted butter, softened
• 1/3 cup creamy peanut butter (not organic)
• 1 cup (200 g) granulated sugar
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 2 large egg whites

For the cream

• 6 tablespoons (3 oz) unsalted butter, softened
• 1/3 cup creamy peanut butter
• 1 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 cup (120 g) powdered sugar, sifted (see note)

Instructions:

Make the cookies

1. Preheat oven to 350F with rack in middle position. 
2. Sift flour into a medium bowl.
3. In a large bowl or stand mixer bowl, combine butter, peanut butter, sugar, baking soda, and salt. With a hand mixer or stand mixer fitted with a paddle attachment, mix on low until ingredients are all moistened, then  beat on medium until light and fluffy (about 5 minutes). 
4. In a small bowl, beat egg whites with a fork until foamy, then add to the butter mixture in four parts, mixing until blended between additions. 
5. Scrape down bowl and beaters, continue to mix on low. Slowly add the flour until a soft dough is formed.
6. Knead the dough against the sides of the bowl until smooth. Shape into two disks. 
7. (At this point, the dough can be used immediately, or chilled up to 1 week in the fridge. Let soften for 30-60 minutes before using chilled dough.)
8. Dust your worksurface with flour. Roll out one disk of dough utnil 1/8 inch thick, taking care to make sure dough is not sticking to the counter. Redust the counter and dough lightly as needed. 
9. Cut out cookies, place on a parchment lined baking sheet, leaving 1/2 inch between each cookie. Score each cookie with a bench scraper or butter knife. 
10. Bake until firm and dry, about 15 minutes. Cool on baking sheet.

Make the cream

1. In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat together the butter, peanut butter, honey, vanilla and salt. Start on low and increase speed to to medium until well combined.
2. Reduce speed to low and slowly add the powered sugar. After it is all added, increase speed to medium (high with a hand mixer) and beat until soft and fluffy, about five minutes.  Scrape down the bowl once or twice to make sure everything is evenly mixed. 
3. Using a piping bag or small spreader, fill and sandwich each cookie. Store for 1 week at room temperature, or freeze.

Notes:

Any kind of powdered sugar works, but organic powdered sugar that contains no starch will give you a smoother cream.

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