Nutter Butter Peanut Butter Sandwich Cookies With Fresh Milled Flour
These Nutter Butter Peanut Butter Sandwich Cookies With Fresh Milled Flour are so amazing, I had to share with you! My family was craving this childhood favorite, and I figured why couldn’t we make these delightful cookies at home, but with freshly milled wheat! I have to say these did not disappoint, and I can confidently say they are so much better than what I ever expected!
Drop Cookies VS Cut Out Cookies
So, when I was thinking about some of the childhood snack I could make at home, I found myself drawn to drop cookie style baking. Drop cookies are where you scoop out the cookie dough and place the dough onto the baking sheet and bake. (To me this was a much easier option.) On the other hand, cut out cookies are where you prepare the dough, then typically chill it. Then, you roll out the cookie dough, cut the shapes, and then, finally bake the cookies.
I find that I am more inclined to make a drop cookie recipe on a random Wednesday night than I am to make a roll and cut out cookie recipe. That is where this recipe started to shine! I wanted to make Peanut Butter Sandwich cookies with fresh milled flour, just like my childhood Nutter Butter cookie. But, I wanted to make it easier on me. So, drop cookie it is! These flatten as they bake making them nice, thin, and crispy.
Ingredients To Make Nutter Butter Peanut Butter Sandwich Cookies Made With Fresh Milled Flour
Ingredients To Make The Peanut Butter Cookie
- 2 cups Fresh Milled Spelt Flour 240g (I like to use spelt, but Einkorn or Soft wheat would also work. OR even a blend of any of those three.)
- 1 TBSP starch 8g (I use potato starch, but you can use cornstarch or tapioca starch as well.)
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup softened, unsalted butter 226g (2 sticks, you can use salted butter, then decrease the salt in the dough recipe to 1/2 tsp)
- 1/4 cup creamy peanut butter 64g
- 1/2 cup brown sugar 110g
- 1/2 cup sugar 110g
- 1 egg
- 1&1/2 tsp vanilla extract
Peanut Butter Filling Ingredients
- 1/2 cup creamy peanut butter 128g
- 2 TBSP softened, salted butter 28g
- 1 cup powdered sugar 120g
- 2-3 TBSP whole milk 30g-45g
Instructions To Make Fresh Milled Flour Nutter Butter Peanut Butter Sandwich Cookies
Make The FMF Peanut Butter Cookie Dough
- Firstly, mill the flour. I like to use spelt, but Einkorn or Soft wheat would also work. OR even a blend of any of those three.
- Add the starch, baking soda, and salt to the flour and stir to combine. Set this dry mixture to the side while you work on the wet ingredients.
- In a stand mixer, or using a hand beater, cream together the softened (not melted) butter, peanut butter, sugar, and brown sugar. Cream until light and fluffy, and it seems to increase in amount.
- Add the vanilla extract and the egg to the creamed butter and sugar mixture, beat until combined.
- Then, add the dry ingredients to the wet ingredients, and mix until combined and no dry flour is left.
- Let the dough sit for 10 minutes or so for the fresh milled flour to start absorbing the moisture.
Bake The Cookies
- While the dough is resting, prepare your baking sheets with parchment paper.
- Preheat the oven to 300*F.
- Using an extra small cookie scoop, scoop out the dough balls onto the prepared cookie sheet. If you don’t have a cookie scoop, this can get messy rolling them into balls with your hands, so you may want to chill the cookie dough if this is the case.
- The cookie dough balls will spread and flatten in the oven while baking. so, make sure to leave plenty of room on the cookie sheet between each cookie dough ball.
- Bake the cookies for 16-20 minutes. Once done, they should have flattened, and the edges will be golden brown. They will crisp up a bit as they cool.
- Allow the cookies to cool on the pan completely while they crisp up. (They continue to bake a bit on the hot pan while cooling.) So, it is best to have more than one pan to alternate between baking and cooling.
- While the cookies are cooling, then make the peanut butter filling.
Make The Peanut Butter Filling
- To make the peanut butter filling, in a stand mixer, or a using a hand beater, place the softened butter and creamy peanut butter in the bowl. Then beat together.
- Then, add the powdered sugar and beat until combined. It should be somewhat thick at this point.
- To thin the filling, add in whole milk (or cream) a little at a time while beating in between. You are looking for a thick, creamy, spreadable consistency.
- Put the filling into a piping bag, or you can spoon a little bit at a time onto the cooled cookies.
Fill And Assemble The FMF Sandwich Cookies
- To assemble the sandwich cookies, place one cooled peanut butter cookie upside down, then pipe in the filling in one layer but not all the way to the edge of the cookie. A little bit goes a long way.
- Then, place another cookie on top of the filling right side up and press lightly until the cream spreads to the edge of the cookie sandwich.
- Repeat this process until all cookie sandwiches are made. If you used a 1 TBSP cookie scoop, these will be a bit larger like in my photos. These will bake closer to the longer bake time, and you should get about 48 single cookies to make 24 cookie sandwiches. But, if you use a smaller cookie scoop (which I recommend) Then, you will get more cookies and more sandwiches. The smaller cookies will bake closer to the lower bake time. However, everyone’s oven is a bit different, so just check on them towards the end to see if they need more or less time.
How To Store These Nutter Butter Peanut Butter Sandwich Cookies Made With Fresh Milled Flour
To Store These Nutter Butter Peanut Butter Sandwich Cookies Made With Fresh Milled Flour, cover and keep at room temperature for 3-5 days. They may soften a bit in storage. For longer storage, you can place them in a freezer safe container and freeze for up to 4 months. To thaw, just leave at room temperature for 1-2 hours.
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Nutter Butter Peanut Butter Sandwich Cookies Made With Fresh Milled Flour Printable Recipe
Nutter Butter Peanut Butter Sandwich Cookies With Fresh Milled Flour
These Nutter Butter Peanut Butter Sandwich Cookies With Fresh Milled Flour are so amazing, I had to share with you! My family was craving this childhood favorite, and I figured why couldn't we make these delightful cookies at home, but with freshly milled wheat! I have to say these did not disappoint, and I can confidently say they are so much better than what I ever expected!
Equipment
- 1 very small cookie scoop 2 tsp or 1 TBSP size scoop. The larger scoop will bake closer to the longer bake time.
Ingredients
Ingredients To Make The Peanut Butter Cookie
- 2 cups Fresh Milled Spelt Flour 240g I like to use spelt, but Einkorn or Soft wheat would also work. OR even a blend of any of those three.
- 1 TBSP starch 8g I use potato starch, but you can use cornstarch or tapioca starch as well.
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup softened, unsalted butter 226g 2 sticks, you can use salted butter, then decrease the salt in the dough recipe to 1/2 tsp
- 1/4 cup creamy peanut butter 64g
- 1/2 cup brown sugar 110g
- 1/2 cup sugar 110g
- 1 egg
- 1&1/2 tsp vanilla extract
Peanut Butter Filling Ingredients
- 1/2 cup creamy peanut butter 128g
- 2 TBSP softened, salted butter 28g
- 1 cup powdered sugar 120g
- 2-3 TBSP whole milk 30g-45g
Instructions
Make The Cookies
- Firstly, mill the flour. I like to use spelt, but Einkorn or Soft wheat would also work. OR even a blend of any of those three.
- Add the starch, baking soda, and salt to the flour and stir to combine. Set this dry mixture to the side while you work on the wet ingredients.
- In a stand mixer, or using a hand beater, cream together the softened (not melted) butter, peanut butter, sugar, and brown sugar. Cream until light and fluffy, and it seems to increase in amount.
- Add the vanilla extract and the egg to the creamed butter and sugar mixture, beat until combined.
- Then, add the dry ingredients to the wet ingredients, and mix until combined and no dry flour is left.
- Let the dough sit for 10 minutes or so for the fresh milled flour to start absorbing the moisture.
- While the dough is resting, prepare your baking sheets with parchment paper.
- Preheat the oven to 300*F.
- Using an extra small cookie scoop, scoop out the dough balls onto the prepared cookie sheet. If you don’t have a cookie scoop, this can get messy rolling them into balls with your hands, so you may want to chill the cookie dough if this is the case.
- The cookie dough balls will spread and flatten in the oven while baking. so, make sure to leave plenty of room on the cookie sheet between each cookie dough ball.
- Bake the cookies for 16-20 minutes. Once done, they should have flattened, and the edges will be golden brown. They will crisp up a bit as they cool.
- Allow the cookies to cool on the pan completely while they crisp up. (They continue to bake a bit on the hot pan while cooling.) So, it is best to have more than one pan to alternate between baking and cooling.
- While the cookies are cooling, then make the peanut butter filling.
Make The Peanut Butter Filling
- To make the peanut butter filling, in a stand mixer, or a using a hand beater, place the softened butter and creamy peanut butter in the bowl. Then beat together.
- Then, add the powdered sugar and beat until combined. It should be somewhat thick at this point.
- To thin the filling, add in whole milk (or cream) a little at a time while beating in between. You are looking for a thick, creamy, spreadable consistency.
- Put the filling into a piping bag, or you can spoon a little bit at a time onto the cooled cookies.
Fill And Assemble The FMF Sandwich Cookies
- To assemble the sandwich cookies, place one cooled peanut butter cookie upside down, then pipe in the filling in one layer but not all the way to the edge of the cookie. A little bit goes a long way.
- Then, place another cookie on top of the filling right side up and press lightly until the cream spreads to the edge of the cookie sandwich.
- Repeat this process until all cookie sandwiches are made. If you used a 1 TBSP cookie scoop, these will be a bit larger like in my photos. These will bake closer to the longer bake time, and you should get about 48 single cookies to make 24 cookie sandwiches. But, if you use a smaller cookie scoop (which I recommend) Then, you will get more cookies and more sandwiches. The smaller cookies will bake closer to the lower bake time. However, everyone’s oven is a bit different, so just check on them towards the end to see if they need more or less time.
Notes
To Store These Nutter Butter Peanut Butter Sandwich Cookies Made With Fresh Milled Flour, cover and keep at room temperature for 3-5 days. They may soften a bit in storage. For longer storage, you can place them in a freezer safe container and freeze for up to 4 months. To thaw, just leave at room temperature for 1-2 hours.
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