Reduced Sugar Healthier Nutter Butter Cookies
Fun, easy to make, soft, crumbly homemade peanut butter sandwich cookies with creamy peanut butter filling in a fun-to-eat peanut shell shape, dipped in rich dark chocolate and sprinkled with a dash of flaky sea salt. This recipe not only brings you back to childhood memories but elevates the flavor and memory with sweet, reduced guilt ingredients everyone can enjoy! We are nutty for peanut butter!
By Lauren of @brightmomentco
Prep 20m
Cook 10m
Total 30m
Serve 10-12
Ingredients
Cookie Ingredients:
- ½ cup creamy peanut butter
- ⅓ cup Purecane™ Brown Sweetener
- 4 tablespoons olive oil (can use butter)
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- ¼ teaspoon baking powder
- Optional toppings: Dark chocolate (for dipping), and flaky sea salt (for garnishing)
Filling Ingredients:
- ½ cup creamy peanut butter
- 4 tablespoons butter (softened to room temperature)
- 2 tablespoons Purecane™ Confectioners Sweetener or Purecane™ Brown Sweetener
- 1 tablespoon flour
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Make Your Cookie Dough:
- 1. In the bowl of a stand mixer, beat the peanut butter, Purecane™ Brown Sweetener , olive oil, and vanilla until creamy (about 1 minute).
- 2. In a separate bowl, mix the flour and baking powder until well-combined. Add the flour mix into the bowl of the stand mixer. Mix until a semi-crumbly batter is formed. (If the batter seems too dry, add 1to 2 tablespoons water. If the batter seems too wet, add 1 to 2 tablespoons flour)
- 3. Using a melon scooper or small spoon, form 1 teaspoon cookie batter per dough ball.
- 4. Place two cookie balls beside each other, slightly press down (making sure they are connected), then use a fork to create ridges both horizontally and vertically. Repeat with remaining batter.
Bake Your Cookies:
- 5. Bake for 10-12 minutes, or until set and golden brown around the edges. Let the cookies completely cool on the baking pan.
Prepare Your Filling:
- 6. In the meantime, beat all the filling ingredients together until semi-thick and creamy.
- 7. Working carefully with the cookies (as they will be soft and more easily prone to break), add a generous dollop of the filling on the inside of one cookie then add another on top to lightly press down.
- 8. Freeze for 8-10 minutes, dip half of the nutter butter in dark chocolate, sprinkle with flaky salt, let sit in the fridge for 5 minutes to firm up the chocolate, and enjoy!
