Yield: 24Nutter Butters (Makes 4-5 dozen individual cookies depending on size)
Prep Time: 25 minutesmins
Cook Time: 10 minutesmins
Total Time: 35 minutesmins
Ingredients
Cookies:
½cup(113g)salted butter, softened
½cup(128g)peanut butter (see note)
⅔cup(141g)granulated sugar
⅔cup(141g)lightly packed brown sugar
1tablespoonvanilla extract
2largeeggs
¼teaspoonbaking soda
1teaspoonsalt
1cup(142g)unbleached all-purpose four
1 ½cups(213g)rice flour (see note)
Filling:
¾cup(191g)creamy peanut butter (see note)
1 ½cups(171g)powdered sugar
⅛teaspoonsalt
4-6tablespoonscream or milk
1/3-1/2cup(33 to 50g)graham cracker crumbs
Instructions
In a large bowl (or in the bowl of an electric stand mixer), mix together the butter, peanut butter, granulated and brown sugar until light and fluffy, 2-3 minutes.
Add the eggs and vanilla and mix for another 2-3 minutes until the batter is light and creamy.
Stir in the soda, salt, flour and rice flour until well-combined. Chill the dough for 20-30 minutes.
Preheat the oven to 350 degrees F. Line one or two rimmed baking sheets with parchment paper or silicone liners. Set aside.
Portion the dough into balls about 1/2 ounce each (a couple tablespoons of dough per ball). Space them a couple inches apart on the prepared baking sheets and using a fork, make a criss-cross pattern in the top, flattening the balls to about 1/4-inch thick or less while doing so.
Bake the cookies for 10 minutes. Remove to a wire rack and let them cool completely.
For the filling, stir together the peanut butter, powdered sugar, and salt until smooth and well-combined. Gradually stir in the cream or milk until a soft, spreadable but sturdy texture is reached (you don't want it runny). Stir in the graham cracker crumbs.
Spread a teaspoon or so of filling on the bottom side of half the cookies and top with the unfilled cookies (so bottom halves are sandwiching the filling).
For mummy style: melt white almond bark until smooth and runny. Using a fork (a video demonstration of this method is here), drizzle the almond bark across the top of the cookies to mimic the lines of a mummy. Immediately press two mini chocolate chips into the soft almond bark for eyes. Let the cookies set for a few minutes until the almond bark hardens.
Notes
Peanut Butter:I used no-stir natural peanut butter for both the cookies and the filling; I'm guessing regular creamy peanut butter will work, too, and I think you could also experiment with chunky peanut butter.Rice Flour:also, I know rice flour is a bit of a specialty ingredient but it definitely adds a wonderful light, crispiness to the cookies. Truly delightful. I ground some jasmine rice from my pantry through my wheat grinder and used that, but you should be able to find rice flour in most grocery stores with a good gluten-free or alternative flour section (I've seen it sometimes above the flour in the baking section). If worse comes to worse, I think the cookies would still be yummy with all flour (measure with a light hand so they aren't dry and dense!) and conversely, I bet all rice flour would be fabulous, too, and would help them convert more easily to be gluten-free.Shape: finally, yes, you could definitely cut them out in the traditional peanut shape but I was too lazy and they tasted just as delicious as circles.