Overstuffed Nutters

Baking Out LoudGoing Nutty

The inhabitants of my household eat A LOT of peanut butter. PB&J, apples & peanut butter, celery & peanut butter, peanut butter pretzels. If we can put peanut butter on or in it, we will eat it.

This time of year though, that becomes a problem because peanut butter is not allowed at school. For my boys—not an issue. A turkey sandwich is fine. For my daughter, it’s more of a challenge. Either way, it means that we get our peanut butter fix after school and on weekends.

When I saw the recipe below I knew I had to make them. Talk about your peanut butter bomb! Throw in the fact that my husband is a big fan of Nutter Butters and this was a no-brainer.

These Overstuffed Nutters are somewhat easy to make and definitely worth it. But these are not cookies you whip up fast, like a batch of chocolate chip cookies. Your house will smell like peanuts, but don’t worry it will fade. Just beware the altruistic soul who offers to “taste them to check for poison”. You could end up with half a batch… 

Overstuffed Nutters
Adapted from Baking Out Loud by Hedy Goldsmith and Abigail Johnson Dodge
Makes 18 Sandwich Cookies

For the Cookies
1 cup all-purpose flour
l/2 teaspoon baking soda
1 cup quick-cooking oatmeal
1/4 cup chopped salted peanuts
(preferably Virginia)
1/2 cup (1 stick) unsalted butter.
at room temperature
1/2 cup (packed) dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter
(preferably organic) at room temperature
1 extra-large egg. at room temperature
1 teaspoon vanilla bean paste
or pure vanilla extract

For the Filling
3 cups confectioners’ sugar
10 tablespoons (1 1/4 sticks) unsalted
butter. at room temperature
3/4 cup creamy peanut butter
(preferably organic). at room temperature
1 1/4 teaspoons vanilla bean paste
or pure vanilla extract
1/2 teaspoon kosher salt

Make the cookies.
Position racks in the upper middle and lower middle of the oven, and preheat the oven to 375°F (350°F if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners.

In a large bowl. Sift together the flour and baking soda. Add the oatmeal and peanuts and stir until well blended.

Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, granulated sugar. and salt and beat on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl. Add the peanut butter and beat for 30 seconds or until combined. Add the egg and vanilla and beat until just combined. Add the flour mixture, and beat on low speed until just combined. Do not overmix.

Using a 1-tablespoon ice cream scoop. shape the dough into balls and arrange them about 2 inches apart on the prepared baking sheets. Using the palm of your hand. flatten each mound slightly.

Bake for 11 to 13 minutes (10 to 12 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until golden brown around the edges.

Transfer the baking sheets to wire racks and let cool completely. Store in an airtight container until ready to fill , or for up to 5 days.

Make the filling.
Using an electric mixer fitted with the paddle attachment, beat the confectioners’ sugar. butter. peanut butter, vanilla, and salt on medium speed for about 3 minutes. until soft and smooth.

Scrape the filling onto a work surface and shape it into an 18-inch-long log. Cut the log into I-inch pieces. Arrange half the cooled cookies bottom side up on a work surface. Put one piece of filling in the center of each cookie. Don’t be afraid to overstuff these-the more filling the better. Top with the remaining cookies, top side up, and press gently to push the filling to the edge.

Store in an airtight container until ready to serve, or for up to 2 to 3 days.

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