Description
Delight in these crunchy and flavorful Peanutter Butter Cookies, combining the rich creaminess of peanut butter with the nostalgic crunch of crushed Nutter Butter cookies. Perfectly soft on the inside with a sugary coating, these cookies are an irresistible treat for any peanut butter lover.
Ingredients
Scale
Wet Ingredients
- 1 cup brown sugar (firmly packed)
- 1 cup white sugar
- ½ cup unsalted butter (softened)
- ½ cup Crisco shortening
- 1 cup creamy peanut butter
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- ½ tsp salt
- 2 tsp baking soda
- 2 cups all purpose flour
Additional
- 16 Nutter Butter cookies (crushed with a rolling pin)
- Sugar (for rolling cookie dough balls)
Instructions
- Preheat the oven: Set your oven to 350ºF to ensure it reaches the perfect temperature while you prepare the dough.
- Cream wet ingredients: In a large mixing bowl, cream together the brown sugar, white sugar, softened butter, shortening, and creamy peanut butter until smooth and well combined. Then add the eggs and vanilla extract, mixing everything thoroughly to create a uniform base.
- Incorporate dry ingredients: Sift together the salt, baking soda, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, stirring carefully until the dough is evenly blended. Next, fold in the crushed Nutter Butter cookies, distributing them evenly throughout the dough for added texture and flavor.
- Form and coat dough balls: Use a medium cookie scoop to portion out the dough into balls. Roll each cookie dough ball in sugar to give them a sweet, crunchy exterior once baked. Place the coated dough balls onto parchment-lined cookie sheets, spacing them apart properly. Do not flatten or press the dough with a fork, as these cookies are meant to maintain their round shape.
- Bake the cookies: Bake the prepared cookie sheets in the preheated 350ºF oven for 11 to 13 minutes. The cookies should be lightly golden on the edges but still soft in the center.
- Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This ensures they set properly and maintain the perfect chewy texture.
Notes
- Do not rush rolling the dough balls in sugar; it adds a nice crunchy texture contrasting the soft inside of the cookies.
- Be careful not to over-bake, as these cookies are best enjoyed soft and chewy.
- For an extra peanut butter punch, consider adding a handful of peanut butter chips if desired.
- Using parchment paper helps prevent sticking and makes clean-up easier.
- Crushing Nutter Butter cookies manually with a rolling pin ensures uneven pieces, adding a great crunchy bite.
