HOMEMADE NUTTER BUTTER COOKIES #SNACK #DESSERT
Nutter Spread treats are one of my preferred extravagances — however I had no clue they were so natural to make yourself at home!And like practically whatever else, custom made tastes sooo much better!
Obviously, since we made our copycat Nutter Margarine treats by hand, they're not all ideal looking, however given me a chance to let you know, the flavor is off the diagrams!!
First we began with a super-delicate nutty spread treat, at that point we filled our Nutter Margarine sandwiches with a wanton nutty spread cream. You all… this nutty spread cream… I could simply eat it straight out of the bowl!
So on the off chance that you have time or need a fun and one of a kind preparing undertaking to do with the children, this custom made Nutter Spread formula is justified, despite all the trouble!
(Also, I simply need to state that regardless I do love the first Nutter Spread treats! We've really utilized them to beautify for a couple of extraordinary events, similar to our Football Player Nutter Spreads and our Nutter Margarine Chicks for Easter).
Ingredients :
Cookie Ingredients:
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted sweet cream butter softened
- 1 cup light brown sugar
- 1 cup smooth peanut butter
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sugar to roll the dough in
- Peanut Butter Filling:
- 1/4 cup unsalted sweet cream butter softened
- 1/2 cup smooth peanut butter
- 1 1/2 cups powdered sugar
- 2 Tablespoons whole milk
- 1/4 teaspoon pure vanilla extract
Instructions :
To make the cookies:
- Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat. Pour 1/2 cup of sugar into a small bowl and set aside.
- Whisk together flour, baking soda, and salt in a mixing bowl and set aside.
- Using a standing mixer or electric hand mixer, cream together butter, brown sugar and peanut butter.
- Add the egg and vanilla and continue mixing.
- Gradually pour bowl of dry ingredients into the wet ingredients and mix just until combined.
- Divide dough into small balls, about 1 inch in diameter each.
- Form each ball into a log shape, then roll in sugar.
- Place logs on cookie sheet about 2 inches apart.
- Using the tines of a fork, make a criss-cross pattern in your dough logs, then pinch the middle of the cookie to make a peanut shape.
- Bake 10-12 minutes, until lightly browned on the edges, but still soft in center.
For more detail : http://bit.ly/2M8NX3a
