I know Nutter Butters are supposed to be made with Peanut Butter. Except I was on task to make some for a friends puppy shower. Of course, I waited until two days before the party to make the cookies and realized I had no peanut butter in the house. Instead of making a grocery run, I substituted the Trader Joe’s Sunflower Butter instead. I got to thinking how awesome this snack would be for Annabelle’s Toddler Group because they are a nut free facility and so are these cookies.
It was a risk, I knew, especially since I had never tried to make homemade Nutter Butters or tried it with Sunflower Butter instead of Peanut Butter. I was already stressed a bit, knowing these cookies were for a party where everyone would be trying them. Even so, I like to do that sort of thing; it’s exciting and stressful at the same time, which is called Cognitive Dissonance. Anyways, I chose the Trader Joe’s brand because I am in love with Trader Joe’s Sunflower Butter. It is delicious, sweet, and unbelievably addictive! I have tried the other brands and was not so inclined by them, it is definetly the Trader Joe’s brand. BTW, results from the party, “These are the most delicious cookie I’ve ever had!”.
This recipe is based on NYC’c Bouchon Bakery’s adaptation of Nutter Butters. The cookie comes out soft, pliable, and fairly thin, almost like a peanut butter/oatmeal cookie. If you are looking for a Nutter Butter recipe that is crunchier and the cookie is more of a short bread (which allows you to shape the cookie as well), then use this recipe instead.
**Other substitutes: Mix Trader Joe’s Cookie Butter and Nutter Butter for a delicious ginger snap like taste. Also, I thought about adding a layer of Nutella to the cookie, but it wouldn’t really be a nutter butter or nut free, but it would be delicious.
- FOR THE COOKIE DOUGH:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 4 teaspoons baking soda
- 1 pound (4 sticks) butter, at room temperature
- 2/3 cup creamy Sunflower Butter, preferably Trader Joe's
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/3 cup coarsely chopped sunflower seeds
- 2 1/2 cups quick-cooking oats
- FOR THE FILLING:
- ¼ pound (1 stick) butter, at room temperature
- ½ cup creamy Sunflower Butter, preferably Trader Joe's
- 1 2/3 cups confectioners’ sugar
- COOKIE INSTRUCTIONS:
- Preheat oven to 350 degrees.
- In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and sunflower butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
- At low speed, add eggs and vanilla.
- Then, add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well. Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment-lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
- FILLING INSTRUCTIONS
- Using an electric mixer, cream together the butter, sunflower butter and confectioners’ sugar until very smooth.
- Last, to assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.