A few weeks ago, I shared a fabulous Cookies & Cream Peanut Butter cookie. Several people commented that they thought Nutter Butter cookies would be good packed inside the peanut butter cookie. I thought that was a fantastic idea! As a peanut butter fanatic, I was up to the challenge!
The cookies were crispy on the outside, chewy on the inside and packed with tons of peanut butter flavor! They look a little different that your usual peanut butter cookie, since you don’t flatten in a crisscross pattern. The cookies end up having a nice crackled appearance. We really loved these cookies; especially the little chunks of Nutter Butters inside. We both had a hard time controlling ourselves around them. Fortunately, I gave most of the cookies to a friend for her birthday. Her family had the same reaction we did – they loved them! This is a keeper.
Peanutter Butter Cookies
- 1 cup brown sugar, firmly packed
- 1 cup white sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup creamy peanut butter
- 1/2 tsp salt
- 2 large eggs
- 2 tsp vanilla
- 2 tsp baking soda
- 2 cups flour
- 1/2 package (16 cookies) Nutter Butter cookies, crushed
Preheat oven to 350 degrees.
Cream together the sugars, butter, shortening and peanut butter. Add the eggs and vanilla. Mixing well.
Sift the dry ingredients together and add gradually until blended well. Mix in the crushed Nutter Butter cookies.
Scoop cookie dough using a medium cookie scoop. Roll cookie dough balls into sugar. Place on ungreased cookie sheet (don’t mash with fork).
Bake at 350° oven for 11-13 minutes.