This week I am running around crazy trying to get everything ready for our annual neighborhood charity bake sale. This is one of my favorite days of the year when we get to hang out as neighbors, eat a crazy amount of good food and do it all for a good cause. Last year we raised over a thousand dollars for an orphanage in Haiti. This year we are bringing things a little closer to home and helping a family in need in our neighborhood. The father of this family has been battling Lymphoma Cancer and their medical bills are outrageous. We are praying and hoping for a good turn out to be able to help this sweet family (if want to come, email me and I will tell you where and when :). I will be making all sorts of yummy things, but these Homemade Nutter Butter cookies are going to be the first on our list. We made these the other day and I can’t tell you how many people said they were the best cookie they have ever had. I love Nutter Butters but I am more of a soft, chewy cookie fan. So, these cookies have everything..a little crunch, a soft, chewy center and a fluffy peanut marshmallow filling. Don’t take my word for it, give these cookies a try. They are totally, outrageously good!!

Homemade Nutter Butter Cookies
Ingredients
  1. 1 cup butter
  2. 1 cup creamy peanut butter
  3. 1 cup sugar
  4. 1 cup brown sugar
  5. 2 eggs
  6. 2 tsp. vanilla
  7. 2 1/2 cups flour
  8. 1 tsp baking soda
  9. 1 tsp. baking powder
  10. 1/4 tsp. salt
  11. 1/3 cup extra sugar for rolling cookies
Filling
  1. 1/2 stick butter
  2. 1 cup peanut butter
  3. 1 tsp. vanilla
  4. Dash salt
  5. 1/4 cup milk
  6. 3-3 1/2 cups powdered sugar
  7. 7 oz. jar marshmallow cream
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Instructions
  1. For the cookies, in a large bowl or mixer, combine together the butter, peanut butter and sugars and let them beat for 3-5 minutes, or until smooth. Add the eggs one at a time and then the vanilla, soda, powder, and salt. Add the flour to the mixture and continue to mix on low speed until the cookie dough is combined. Place the cookie dough in the fridge for 15-30 minutes or until cold. Remove the cookie dough from the fridge and preheat your oven to 375 degrees. Use a tablespoon to spoon out equal size cookie pieces. Roll into a ball and roll in the 1/3 cup of sugar until the ball is covered in sugar. Place 12 balls on a cookie sheet and fork the cookies creating a square pattern. Bake cookies for 6 1/2 minutes, or until lightly browned. While the cookies are baking, make the filling.
  2. For the filling, place the butter and peanut butter into a bowl and mix with an electric mixer until combined and smooth. Add the vanilla, salt, milk and powdered sugar. Beat together until smooth and the frosting is to your desired texture. If the frosting is too thick, add a little more milk. If too thin, add a little more sugar. Once the frosting is whipped smooth and the right consistency, fold in the marshmallow cream and combine until thoroughly mixed (you can whip with the beaters if you would like). Cool the cooked cookies on a cookie sheet. Once they are cool, put a tablespoon of the filling on the bottom of one cookie. Place another cookie on the other side of the filling, creating a sandwich.
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