If you’re a peanut butter fan like me, you’ve eaten your fair share of Nutter Butter cookies. Crispy peanut butter wafers filled with a peanut butter creme center. Yes, please. I decided to make them when I opened BraveTart’s new book for the first time.
The pages fell open right to a picture of her Nutter Butters and I couldn’t get my mind off making them. And that’s after flipping through more than 300 glorious pages of her incredible book focusing on Iconic American Desserts. There’s so much yum to make. We’re talking tons of classic dessert recipes inside plus recipes (and their origin stories) to recreate your favorite American brands like Twinkies, Oreos, Cracker Jacks, Pop Tarts, Fig Newtons, Snickers, Thin Mints and so much more.
Bravetart: Iconic American Desserts  is a classic itself from the seriously sweet-minded Stella Parks . Check out her book and if you’re on Twitter, I highly recommend following her there @bravetart . She is incredibly generous with her knowledge and she has the goodies to back it up, too!
Okay let’s get baking.
The cookie dough is quick to whip up with flour, butter, sugar, salt, peanut butter, egg whites and baking soda. Once you’ve formed a soft dough, you’ll knead it into two discs for rolling and cutting out cookies.
Stella recommends a bikini-shaped cookie cutter, but I didn’t have one. I did have this similar shape from Sweet Sugarbelle  (above) that I made work though. I could have just stuck with the shape as is, but instead I made one cut and then rotated the cookie cutter 180 degrees and made a second cut right on top. The shape in the center then ends up being symmetrical and much more like a peanut. This method did leave me with a lot more scraps to use for re-rolling but I didn’t mind.
Once I had my cutouts made and transferred to a parchment paper-lined baking sheet it was time to make an impression. I found a plastic potato masher that coincidentally ended up being the exact size of my cut out cookies. The grid on the masher made the perfect design by gently pressing into the dough.
All lined up and ready for the oven.
Bake the cookies for about 15 minutes and let them cool completely before piping the middles with peanut butter cream.
Pipe swirls of peanut butter creme on half of the cookies filling in each domed end of the peanut.
Sandwich them together for a classic cookie treat.
Hope you enjoy these perfectly peanutty cookies!
URLs in this post:
 Bravetart: Iconic American Desserts: https://www.amazon.com/BraveTart-American-Desserts-Stella-Parks/dp/0393239861/
 Stella Parks: http://bravetart.com
 @bravetart: https://twitter.com/bravetart/
 Sweet Sugarbelle: https://www.amazon.com/American-Crafts-374081-Sugarbelle-Cutters/dp/B01FO24G5I
 Print Recipe: https://www.bakerella.com/bravetarts-homemade-nutter-butters/print/