Peanut Butter Creme Sandwich Cookies
Copycat and improved version of Nutter Butter cookies, made eggless
Ingredients
Cookies
- 2 1/2 cups (320g) flour
- 2/3 cup (135g) brown sugar
- 1 cup (227g) butter
- 2 tsp vanilla paste
- pinch salt
- 1/2 cup (65g) finely chopped peanuts (salted, roasted)
Peanut butter creme
- 1/2 cup (113g) butter
- 1/2 cup (120g) smooth peanut butter
- 2 cups (250g) icing sugar (sifted)
- 1 tsp vanilla paste
- 1 Tbsp milk or cream, as needed
Instructions
- In a stand mixer, beat butter and sugar until creamy and light. Slowly add in vanilla, flour and salt and stir until mixed. Chill for 30 min to 1 hour.
- On a floured sheet of baking paper, roll out cookies until ~1 cm thick. The cookies are delicate, so rolling directly onto the baking paper is easiest to ensure shape is kept. The cookies do not spread very much, so they can be placed quite close to each other. Cook each batch for ~ 10 minutes at 350 degrees, watching to ensure they do not brown too much. Let cool.
- For the peanut butter creme filling: In a stand mixer, beat together butter and peanut butter until fluffy and smooth. Add icing sugar and paste and beat on medium heat until smooth and creamy. Add milk slowly until desired consistency is reached.
- Spread approximately 1 Tbsp of filling onto each cookie half, and top with another.