Nutter Butters.

Nutter Butters
Barely adapted from Bouchon Bakery via The New York Times

Makes about 15 medium-sized cookies
Cookies
1 cup all-purpose flour

1 teaspoon baking powder

2 teaspoons baking soda

1 cup, (2 sticks), unsalted butter, room temperature

1/3 cup creamy un-natural peanut butter like Jiff or Skippy

½ cup white sugar

½ cup light brown sugar

1 large egg

1 teaspoon pure vanilla extract

¼ cup roasted and salted cocktail peanuts, roughly chopped

1 ¼ cups quick-cooking oats

1. Preheat the oven to 350 degrees Fahrenheit.  In a small bowl, stir together the flour, baking powder and soda, setting aside for later use.  In the bowl of an electric mixer, cream together the butter and peanut butter until fully combined.  Add the sugars and mix on medium-high for about four minutes, or until light and fluffy.  Add the vanilla and egg and mix until combined.  Add the flour mixture and stir until just combined.  Remove the bowl from the mixer and stir in the peanuts and oats by hand.   Scoop flat tablespoonfuls onto a cookie sheet, about two inches apart.  Bake for 10 minutes or until very lightly golden.  Let cool on sheet for a couple minutes before moving to a cooling rack.

Filling
¼ cup, (½ stick), unsalted butter, room temperature

1/3 cup creamy un-natural peanut butter like Jiff or Skippy

¾ cup powdered sugar

1.  Cream together the butter and peanut butter until smooth with an electric mixer.  With the mixer on high, mix in the powdered sugar until fully incorporated.  Divide the cookies in half and spread the mixture on half the cookie.  Sandwich together and enjoy.

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