Council Christmas Favorites: Better than Nutter Butters

Better than Nutter Butters

By and recommended by Seth Teague

2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
1 cup creamy natural peanut butter
1 cup granulated sugar
1 cup firmly-packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups quick-cooking oats

1/2 pound (2 sticks) butter, at room temperature
1 cup creamy peanut butter, preferably Skippy
3 1/3 cups confectioners’ sugar.

Preheat oven to 350 degrees.

In a bowl, combine the flour, baking powder and baking soda; use a whisk to combine, set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.

At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add oats, and mix well.


Using a small scoop, place balls of dough on parchment-lined baking sheets. Bake until cookies have spread and turned very light golden brown, about 10 – 12 minutes. Remove from oven and set aside to cool and firm up, 10 to 15 minutes. Transfer to a rack to cool completely before filling.

To make the filling: Cream together the butter, peanut butter and confectioners’ sugar until very smooth.

To assemble cookies, I used my mini cookie scoop and added a scoop of the filling then sandwiched it with another cookie. Repeat (try not to eat more than three while you finish frosting them all!)

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