| Recipe: |
Well, pretty darn close... actually a bit better. I made this verbatim from the DIY Cookbook the first time. The weren't as sweet as store bought Nutter Butters, but still a little sweeter than my palate prefers these days; I'll probably cut the sugar a little next time. Here's the original...
COOKIES:
1 1/4 c. (6.25 oz) unsalted dry roasted peanuts (or unroasted and roast them yourself)
3/4 c. (3.75 oz) all-purpose flour
1 t. baking soda
1/2 t. salt
3 T. unsalted butter, melted
1/2 c. (4.5 oz) creamy peanut butter
1/2 c. (3.5 oz.) granulated sugar
1/2 c. (3.5 oz.) brown sugar
3 T. whole milk
1 large egg
FILLING:
3/4 c. (6.75 oz.) creamy peanut butter
3 T. unsalted butter
1 c. (4 oz.) powdered sugar
Adjust oven racks to 1/3 and 2/3 levels in oven and preheat to 350 F. Line one or two cookie sheets with a silicone baking mat or parchment.
Pulse peanuts in food processor until finely chopped, about 8 pulses. Mix flour, baking soda, and salt together. Whisk butter, peanut butter, white sugar, brown sugar, milk, and egg in a medium bowl. Add flour mixture and incorporate with a rubber spatula. Stir in chopped peanuts until evenly distributed.
Use a #60 scoop or level tablespoonfuls, place 12 mounds of dough evenly on your cookie sheet(s). Don't be tempted to make bigger cookies or put more on a sheet... they'll spread and get quite large as is. Using a damp hand flatten dough until you have 2" rounds. Bake until deep golden brown and firm to touch, 15-18 minutes, rotating midway. Let cookies cool on sheets for 5 minutes, then move to cooling rack until completely cool.
Once cool, make matched pairs (since sizes are never exactly the same). For the filling, put butter and peanut butter in a microwave safe bowl and heat until butter is melted and warm, about 40 seconds. Stir in sugar until all is well-combined. Lay out 4-5 cookie pairs (filling will go between bottom sides of cookies) and put 1 T. or #60 scoop-full of filling [basically exactly the same volume you used to make one cookie] on lower cookies. Top with upper cookies and gently push them together so the filling distributes. Repeat until you're done.
Recommended storing is in an airtight container at room temperature for up to 3 days. I put some in the freezer and will report back when we pull them out.
For my first try, I got 16 sandwich cookies from the recipe, which works out to about 30 g. carbs per. |
