Copycat Nutter Butter Cookies

Oh how fun it is when you can make your own kind of 'special' at home!? 

These wonderful cookies may not look just like the store-purchased

version, but they do taste very similar to them.

You can make these crunchy or soft!

Did you know brown sugar makes for chewy cookies?!
MMMMM! 

It's a simple recipe, really. 

Since it's going to be a double layer of cookie with frosting in between,

it's best to keep these smaller cookies. 

Serve with coffee or tea and enjoy yourself silly (or nutty?!) 

COPYCAT NUTTER BUTTER COOKIES 

COOKIE: 

1-1/2 c. all purpose flour

1 tsp. baking soda

1/2 cup (1 stick) salted butter, softened, but not melted

3/4 c. packed light brown sugar 

1 large egg

1/2 tsp. vanilla extract

1 c. peanut butter (chunky or smooth)

Additional sugar for coating dough

FILLING: 

4 Tb. butter, room temperature

1/2 c. chunky peanut butter

1-1/2 c. powdered sugar

2 Tb. milk

1/2 tsp. vanilla

Preheat oven to 350*. In small bowl, combine flour and baking soda;

set aside. 

In large bowl, cream butter and brown sugar until smooth.  Add egg and vanilla; beat until well combined. Add in peanut butter, mixing to combine.  Add flour mixture and mix just until blended. 

Form dough into 1" balls.  Roll in the sugar; shape into a log. Roll in sugar again. Place on cookie sheet about 2" apart.  Using the tines of the fork, make a

criss-cross design on the dough.  Pinch the middle of the cookie to make a peanut shape. 

Bake 10 - 12 minutes; cool 5 minutes on cookie sheet; remove to

rack to cool. 

When room temp, spread filling on one cookie, topping with the other..
ENJOY!! 

Inspired and slightly adapted recipe from Barbara Bakes

You may also like...

Peanut Butter Cup Pudding Cookies

Copycat Pecan Sandies

Peanut Butter Cookies in a wink (Flourless)

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Chewy Brown Sugar Cookies

I know...seems silly to be posting a new baked cookie recipe in the middle of summer.  (Save them for a rainy day!)

Hear me out please...

To me, these are AH.MA.ZING cookies...

Things I'd like you to know before making this sweet treat....

-Brown sugar gives them a 'caramel-y' flavor

-You don't need a mixer, these are mixed by hand!

-The batch only makes 20 cookies

The recipe calls for 2 (TWO!) teaspoons of vanilla extract - YAY!

-The dough needs to be refrigerated at least 2 hours before baking 

-You can make ahead because the dough and the baked cookie freeze nicely!

I just found myself having to dig to find this recipe when I'm ready to make it, 

but if I can put it on my blog, I'll know right where to find it. 

This is a new recipe I found at Sally's Baking Addiction a while back..if you've never visited her before, please do...and while you're there, check out her awesome recipes like... 

Chewy Fudgy Homemade Brownies

Blackberry Cream Cheese Crumb Cake

No Bake Cheesecake Jars

Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies

plus she has a long list of Baking Tips so you're sure to find something to help you in the kitchen!

I've learned to trust her recipes....and love her videos.  Sally reminds me of 2 other friends, who remind me of each other, so I feel like she's a trusted friend! 

I hope you go wild over these cookies like I did! 

CHEWY BROWN SUGAR COOKIES 

2 c. all purpose flour

1 tsp. baking soda

1-1/2 tsp. cornstarch

1/2 - 1 tsp. ground cinnamon

1/4 tsp. salt

3/4 c. UNsalted butter, melted and cooled slightly** (See tip below)

1-1/4 c. packed (dark) brown sugar

(If you only have light, add 1 TB. molasses to your dough to make it 'dark')

1 large egg, room temperature

(I put the egg in warm water for a few minutes)

2 tsp. vanilla extract

1/3 c. granulated sugar, for rolling 

In large bowl, combine flour, baking soda, cornstarch, cinnamon and salt; set aside. 

In medium bowl, whisk melted butter and brown sugar together.  (TIP: I melt the butter in a large glass measuring cup, then can easily mix in other ingredients). Stir in egg, then vanilla. Pour the wet ingredients into the dry ingredients; mix together with large spoon (I like to use a curved rubber spatula). The dough will be very thick, but soft. Cover ahd dough and chill for 2 hours, or up to 3 days. This dough MUST be chilled. 

If you've chilled the dough longer than 2 hours, allow to soften at room temperature for about 10 minutes before baking. 

Preheat oven to 325. Line baking sheets with parchment paper (I love my silicone mats). 

Pour granulated sugar in bowl. Using just less than 2 Tablespoonsful of dough, roll into a ball, then roll in the sugar. Place 3" apart on baking sheets. 

Bake for 8 - 9 minutes; remove from oven and gently press down on the top of each cookie with the back of your metal spatula. Place back into the oven for 2 - 4 minutes. They will appear to be undone when you remove them.  Allow to cool on the baking sheet for at least 5 minutes (up to 10 minutes if you have time). Transfer to cooling rack to completely cool.  

Per Sally: Baked Cookies freeze nicely up to 3 months.  Thaw overnight in the refrigerator and bring to room temp before serving.  Unbaked cookie dough balls (before rolling in sugar) will freeze nicely up to 3 months. 

Also...COOKIES WILL STAY FRESH AT ROOM TEMPERATURE (IN SEALED CONTAINER) FOR ONE WEEK!!! 


You may also enjoy...

Browned Butter Blondies

Caramel Shortbread Squares

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M & M Pudding Cookies! {New Recipe}

I know we're getting warmer temps, so save this awesome recipe for a rainy day if you must!

But DO make it - these are terrific and soft cookies...and aren't they beautiful too?

They get a lot of attention at my farmer's market baked goods stand. 

THERE'S A REASON FOR THAT!

Imagine all the fun you can having using seasonal M & M's...these would be perfect at Christmastime with red and green ones, or July 4th, with red, white & blue ones, Valentine's Day with red, pink and white...etc. etc. 

With all the other sugars in this tasty treat, I lowered the white sugar just a tad, otherwise, this is a perfect recipe as is.

The brown sugar always gives a caramel-y flavor that I adore in cookies! 

Thanks much to my sweet friend Kitty, at Kitty's Kozy Kitchen, whose taste buds are in 'sync' with mine all the time, for sharing this great recipe. 

(hover over photo to pin) 

M & M PUDDING COOKIES 

2-1/2 c. flour

1-1/2 tsp. baking soda

1/2 tsp. salt

1 c. butter, softened

3/4 c. brown sugar

1/2 c. white sugar

(I decreased white sugar from 3/4 c.) 

1 box (4-serv. size) vanilla instant pudding

2 eggs

1 tsp. vanilla

2 c. M & M milk chocolate candies

1/2 - 1 c. white chocolate baking chips, optional 

Preheat oven to 350. In medium bowl, combine flour, baking soda and salt; 

set aside. 

In a large bowl, beat butter, brown & white sugars with mixer on medium for about 1 minute or until fluffy.  Add in dry pudding mix; combine.  Beat in eggs, one at a time, just until mixture is smooth.  Stir in vanilla.  On low, gradually add flour mixture to butter mixture until well blended.  Stir in M & M's and white chocolate chips by hand. 

Drop dough by heaping tablespoonsful about 2" apart onto UNgreased cookie sheets, or parchment-lined cookie sheets. 

Bake 10 - 11 minutes or until light brown.  Cool 2 minutes on cookie sheet; remove to cooling rack.  After cooled completely, store in airtight container at room temp. These cookies freeze nicely. 

Yield: about 3 dozen 

Linked to 

Meal Plan Monday

You might also enjoy...

Brownie Monster Cookies (another recipe I snagged from Kitty)

Peanut Butter Fudge No Bake Cookies

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Cake Mix (Rolo) Brownies {New Recipe}

I have been missing my time with you all.

Life keeps me busy going in other directions.  My hubby's dialysis...3 times a week...is going fairly well.

He's had a problem stopping bleeding...they have cut back on his coumadin, so hopefully things will be smoother in the days ahead.  He's having surgery this Friday to raise the fistula vein in his bicep so it can be accessed.  Sure appreciate your prayers! I spend a lot more time with him, and he has a lot of dr. appts. so I am still on the go go go a lot. 

I also have my farmer's market baked goods stand every other week during the summer and I really enjoy that.  I'm so blessed with faithful customers and usually sell out.  That's always awesome!  They really do brighten up my life. 

I made this yummy dessert for a Baker siblings gathering a while back and just recently saw my photo of it, so wanted to share. 

I love using a cake mix for ease and am always happy when I can find a 
simple, and winning!, recipe to use.  It's so nice not having to measure the
flour, sugar, baking powder, etc. separately, isn't it??? 

This tasty recipe is in my new cookbook too...FORK FAVORITES! 
Another 200 simple family-friendly recipes. I have 6 book signings lined up 
over the next several weeks, so that's a fun part.  I always love visiting
with the people! 

If you're interested in checking out more details about my book,
click here which will take you to the "Cookbooks" tab under my blog header.
You can order through Paypal or mail a check to me.  

Anyway, this recipe is great, especially when you need something last minute.
You can dress it up by adding candy to the middle, or drizzling caramel over the top,  pre-baking, topping off with toffee bits.  Add coffee extract to the batter...let your creative mind go wild. 

I just got a bottle of raspberry extract from Watkins...that will be going in the next time I make these. 

Enjoy!!

CAKE MIX BROWNIES 

1 box (18 ozs.) chocolate cake mix 

(strawberry or lemon are great too) 

1 egg

1/4 c. oil

1/3  . milk

1 c. chocolate, white or peanut butter chips, optional 

Preheat oven to 350. Grease an 8" x 8" baking dish; set aside.  In a large bowl, combine dry cake mix, egg, oil and milk, stirring until smooth. (I mix by hand - batter is thick). Stir in chocolate chips (save a few to sprinkle over the top). Spread batter evenly into prepared pan.  Bake for 25 - 30 minutes or until toothpick inserted comes out clean.  Yield: 9 - 12 servings 

(Or don't add chocolate chips, pour half the batter into prepared pan...place a candy layer, then add remaining batter and bake). 



Linked to Full Plate Thursday

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Butterscotch Cookies (cake mix)

My favorite kind of cookie....crispy on the outside, chewy in the middle!

If that's your favorite kind too...here you go....

Using a cake mix (stock up when they're on sale!) to make cookies makes it easier to whip them up. These cookies were made and enjoyed by 2 granddaughters as we made them for a tea party one summer.

I love being able to 'doctor up' a cake mix...for this recipe you add a little brown sugar, melted butter, baking cocoa and eggs.  MMMMM! They also have butterscotch chips. 

They were a hit when I sold them recently at our local farmer's market also. 
Just to open the container I stored them in filled the room with a fantastic aroma. 

These are definitely butterscotch-y cookies!!! 

(hover over photo to pin) 

BUTTERSCOTCH COOKIES

1/2 c. butter, melted

1/4 c. (dark) brown sugar

2 large eggs

1 (16 - 18 ozs) box yellow cake mix

1 Tb. baking cocoa

1 c.  butterscotch chips (or your favorite)

1/2 c. chopped nuts, optional

Preheat oven to 350. In large bowl, combine butter, brown sugar and eggs; beat until smooth. Add cake mix and cocoa; mix well. Stir in butterscotch chips and nuts. Drop by tablespoonsful on ungreased baking sheet and bake 10-12 minutes. Allow to stand 1 minute before removing from pan.  They will rise during baking, and fall during cooling, but that's perfectly fine to get the wonderful texture. 

Yield: about 2-1/2 dozen

Linked to Weekend Potluck

You might also enjoy these cookies from a cake mix...

Easy Snickerdoodles

Gooey Bars

Double Chocolate Chip Oat Cookies

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Brookies (Cookie Topped Brownies)

This is definitely the 'easy way out' recipe. If you prefer, use your own homemade brownie and/or cookie dough recipes to make this awesome flavor combo.

My friend Jane claims she doesn't do much cooking...she lives alone, but when she bakes, this her #1 dish.  She brought it to our home when our granddaughter Ashtyn passed last year, and this was definitely the first dish to be cleaned up - and quickly!!

So easy and sooo delicious!!!!

'BROOKIES'

1 box brownie mix - 9" X 13" size (if using the kind with a syrup pouch, save the pouch for last)

eggs, water and oil for brownies

1 (16.5 ozs) chocolate chip pre-made cookie dough roll

Preheat oven to 350. Spray 9" X 13" baking dish with cooking spray. Mix brownie mix according to directions on box. Add batter to greased 9×13 in. baking pan.

Cut the cookie dough in 1/4" slices. Place slices of dough on top of the brownies and gently press them down into the brownie mix.

Bake for 25-30 minutes. Cool for 15 minutes. Cut into servings; drizzle with syrup pouch if desired; serve and enjoy!

Yield: 18 - 20

Linked to Weekend Potluck
          Meal Plan Monday

You might also enjoy...

Divine Praline Brownies

Gooey Caramel Coconut Brownies

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3-Ingredient (Jello) Cake Mix Cookies

(This is a two-fer one recipe post...keep scrolling=) 

I love using shortcuts!  And 'doctoring' cake mixes.  These yummy cookies couldn't be easier or tastier. 

I know this recipe is all over the net, but I pinned it from Stephanie at Somewhat Simple

Add chocolate or white chips, toffee, or nuts...frost them and add sprinkles...dust with powdered sugar....whatever suits your cookie lovin' fancy. 

The ones here are chocolate cake mix cookies, and for the pink ones...I added a small box of raspberry jello (sugar free works too) to a white cake mix.  We have also enjoyed cherry jello with a chocolate cake mix. 

All very tasty. I love the chewy centers too. 

I've been making jello cake mix cookies for many years, and the 'regular' cake mix cookie recipe simply doesn't add the jello, so you get to choose to add it, or not. 

(Hover over photo to pin) 

TIPS:   Be sure to whisk the cake mix before adding anything to get the lumps out. 

Whisk eggs before adding to mix. 

3-INGREDIENT CAKE MIX COOKIES

1 (16 - 18 ozs) box cake mix, any flavor
2 eggs
1/3 c. oil

Preheat oven to 350. In medium bowl, blend all ingredients until smooth, stirring by hand (no mixer needed).  Roll into balls. Bake about 10 minutes. Cool 1 minute before removing to rack to cool. 

CAKE MIX JELLO COOKIES 

1 (16 - 18 ozs.) (sugar free) box cake mix

2 eggs

1 small box (4-serv. size) (sugar free) any flavored jello 

Just less than 1/2 c. oil

Preheat oven to 350. 

In medium bowl, blend until smooth. (I use a wooden spoon). Roll into balls (roll in powdered sugar before baking if desired). Bake about 10 minutes. Cool 1 minute before removing to rack to cool. 

Linked to Melt in Your Mouth Monday

You might also like these other cake mix creations....

German Chocolate Bars

Double Chocolate Chip Oat Cookies

Lazy Cookie Bars

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Molasses Crinkles

Y'ALL!!!

I am here to tell you...if you like molasses, or even if you think you don't...

THESE COOKIES ARE THE BOMB!

They have definitely rate right up there among my favorite cookies!

I first tasted them this summer when I helped in a college kitchen to feed teens. The cook's daughter made a cookbook for her mom a couple of years ago and this is one of the awesome family recipes therein.  We enjoyed many goodies from Margaret's cookbook in those two weeks, and baking individual cookies for over 100 is a royal treat for those kids...and for us workers too. 

Several of the workers asked for the recipe also. Fortunately, I have my own copy of Margaret's lovely cookbook, so I ran off copies after we returned home. 

One of my granddaughters was here the other day and I was surprised when she said how much she liked these cookies too. 

They're a chewy cookie with just the right spice-ness (my own word creation=). They freeze well too...

The dough has to be chilled, so I just bake what I want, when I want it, and then chill the dough til next time.  So plan ahead when making them the first time around. 

Nothin' says lovin' like a warm cookie from the oven, right?? 

MOLASSES CRINKLES

2 c. all purpose flour

2 tsp. baking soda

1/2 tsp. ground cloves

1/2 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. salt 

3/4 c. shortening, melted

(I used butter)

1 c. sugar 

(plus more for rolling cookies in)

1/4 c. molasses

1 egg

Preheat oven to 375.

Grease cookie sheet or line with parchment paper. (My preference)

In medium bowl, combine dry ingredients; set aside.

In large bowl, cream melted shortening, egg, sugar and molasses.

Stir in dry ingredients and cream together. Chill well. Roll in walnut-sized balls; roll in granulated sugar to coat well. Place 2" apart on prepared cookie sheet.  Bake 8 - 10 minutes*.  Allow to stand a couple of minutes before removing to wire rack to cool. 

NOTE*: Cookies will look underdone when they should be removed from oven.

They will set up when cooled.   

Linked to Weekend Potluck
Melt in Your Mouth Monday

You might also enjoy 

Cinnamon Chip Cookies

Oatmeal Raisin Bars - OH MY!

Soft Oatmeal Butterscotch Cookies

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3 Easy No-Bake Chocolate-y Treats {Blast from the Past}

These sweet little treats are HONEY sweetened...and have only SIX ingredients! 

Chocolate Peanut Butter Coconut Granola Bites

It only takes SIX simple ingredients to be enjoying this lovely crunchy snack.
Chocolate, cereal, peanut butter, and peanuts...what's not to love? 

Captain Crunch Peanut Clusters

Only FIVE ingredients - oh so good!  Add instant coffee or coconut to 'kick them up a notch'...

No Bake Cocoa Bars

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