Nutter Butter® Cookies
"Made from equal parts butter and peanut butter, these shortbread wafers are ultra-crunchy and salty-sweet—perfect for sandwiching with whipped peanut butter creme. They’re best made with commercial peanut butter, which makes the dough and filling easy to handle...."
INGREDIENTS
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2 cups (9 ounces) all-purpose flour, such as Gold Medal, plus more for dusting
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6 tablespoons (3 ounces) unsalted butter, creamy and soft—about 68°F
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1/3 cup (3 ounces) creamy peanut butter, such as Skippy
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1 cup (7 ounces) sugar
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1/4 teaspoon baking soda
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1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
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2 large egg whites (1/4 cup (2 1/4 ounces))
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6 tablespoons | 3 ounces unsalted butter, creamy and soft—about 68°F
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1/3 cup | 3 ounces creamy peanut butter, such as Skippy
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1 tablespoon | 3/4 ounce honey
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1 teaspoon vanilla extract
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1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
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1 cup | 4 ounces organic powdered sugar, sifted
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