Mmmn Nutter Butter peanut butter sandwich cookies! It’s been wayyyy too long since I had one of those. The other day I was thinking about how much I used to love Nutter Butter cookies and the cravings immediately kicked in like that *snaps fingers*.
Now, despite what this blog may show I generally eat pretty healthy during the week. I avoid purchasing snack foods from the store just to remove that temptation from my home entirely, and will meal prep a light lunch every Sunday. Since I bake cookies and cakes pretty much every weekend, adding Chips Ahoy into that mix during the week would be just a bit too much, even for me.
So, as I was thinking about those yummy peanut butter sandwich cookies, I thought it would be fun to make them at home! Yes, I could just go out and buy them for just a few bucks but I loveeee baking things at home, and I loveeee copycat recipes that mimic my favorite foods.
Enter this copycat Nutter Butter recipe, which is not only delicious but also vegan! Because baking vegan has become a lot of fun for me, and I’ve noticed that baking vegan isn’t as complicated as you would think! There are many vegan substitutes for typical baking ingredients, which makes vegan baking both delicious and easy. What a time to be alive!
- 1/2 cup vegan butter, room temp
- 1/2 cup peanut butter (I like crunchy)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 flax egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 cups flour
- 1/2 cup butter, room temp
- 1/2 cup peanut butter, room temp
- 2 cups powdered sugar
- 1-2 tbsp almond milk
- In the bowl of a stand mixer, beat the butter, peanut butter, and both sugars together until light and fluffy, about 2 minutes on medium speed. Add in flax egg, vanilla, baking soda, and baking powder continuing to mix until combined.
- Add in flour 1/4c at a time, mixing until just combined. Refrigerate dough for 1 hour.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Form the chilled dough into 1- inch balls and then roll them into a log shape. Using a fork, press down on the dough longways and sideways, creating a criss-cross pattern.
- Bake for 7-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to cool completely.
- In the clean bowl of your stand mixer, beat the butter and peanut butter together on medium speed until smooth. Slowly add in the powdered sugar and beat until smooth. Add your milk, one tablespoon at a time until light and creamy
- Spread a heaping spoonful of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich. Yummy!
Adapted From: Cookies and Cups