Nutter Butter Cookie

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Peanut butter

• Baking & Spices

  • 1 Package Betty crocker peanut butter cookie mix
  • 2 cups Confectionary sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1/2 stick Butter
  • 4 tbsp Milk

• Liquids

  • 1 tbsp Water

Found on thebearfootbaker.com

Description

Ingredients

• 1 Package of Betty Crocker Peanut Butter Cookie Mix
• 1 Egg
• 2 Tablespoons of Vegetable Oil
• 1 Tablespoon of water
• 1/2 stick of butter at room temperature
• 1 cup of Peanut Butter
• 4 Tablespoons of Milk
• 1/2 teaspoon of Vanilla
• 2 cups of Confectionary’ Sugar (aka Powdered Sugar)

Directions

• Cookies Mix the cookie mix, oil, egg and water until well blended and you can shape the dough with your hand. Once the cookie mix is ready, break off a little piece and place it in a mini number 8 or snowman cookie cutter. I used a set of mini eyes cookie cutter from a set of  ghost cutters I got at Wal-Mart. If you don’t have a mini cookie cutter that will work, roll two small balls and place them side by side. Use a turkey lacer or toothpick to make the peanut lines in each cookie. You should have about 65-2 1/2″ cookies which will make about 32 Nutter Butter Cookies. Bake at 375° for 5-7 minutes. Let the cookies cool before adding the filling. Filling Mix the peanut butter, butter, milk until well blended. Add 1 cup of powdered sugar and mix well. Repeat with the second cup of powdered sugar. Spread some filling on the back side of a peanut butter cookie and top with another cookie.