Since 1969 America has had a love-hate relationship with the Nutter Butter sandwich cookie. On the one hand, we have a crispy, peanut shaped and flavored sandwich cookie with a creamy peanut butter filling. On the other hand, we have 3 million Americans with peanut allergies. In fact, among children with food allergies, peanut is the most prevalent allergen. Schools have stopped serving foods with peanuts in their cafeterias, and parents have been asked not to pack food with peanuts into school lunches because rumor has it that kids just might trade lunch items amongst themselves. You might even be one of the parents that has a child with a peanut allergy. What is a mother, or father for that matter, to do?
Amoretti Test Kitchens to the rescue! We have developed a cookie recipe with two thin crispy biscuits sandwiching a creamy filling that will bring back memories of the Nutter Butter cookies you used to enjoy, but they are not made with nuts of any kind. These cookies use a sunflower, sesame and flaxseed butter called Superbutter® that, like peanut butter, has a rich, roasted flavor, but unlike peanut butter, has no allergens, so these cookies are family, work, and school safe.
Give our Superbutter sandwich cookie recipe a try. We are confident that you will be pleasantly surprised.
Superbutter Sandwich Cookies
- ½ lb unsalted butter (2 sticks)
- 1½ cups brown sugar
- ½ cup white sugar
- 1 cup creamy Superbutter
- 2 eggs, well beaten
- 1 tsp Amoretti® Madagascar Bourbon Vanilla (2 Fold) Extract
- 2½ cups all-purpose flour
- ¾ tsp baking soda
- Pinch of salt
- 1 cup butter, at room temperature
- 1 cup Superbutter, creamy or crunchy
- 4 cups confectioner’s sugar
- 2-3 Tbs milk
In the bowl of a stand mixer, cream the butter, sugars and peanut butter together. Add the eggs and vanilla extract and mix well. Sift the flour, baking soda, and salt together, mix the flour mixture into the peanut butter mixture. Gather up the dough, pat it into a disc, wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350°F.
Remove the dough from the refrigerator and roll it out on a lightly floured surface about ⅛ inch thick. Cut out cookies with a cookie cutter of choice and bake on a lightly greased baking pan for 12 to 15 minutes, until light brown and crispy.
In a large bowl beat butter and peanut butter together until smooth. Slowly add the powdered sugar, increase mixer speed to medium and beat until filling is smooth. Add milk, one tablespoon at a time until desired consistency is reached.
Spread a tablespoon of filling onto the bottom of half of the peanut butter cookies, and top each with another cookie to create sandwich cookie.