1/2 cup vegan butter, room temperature (I used Earth Balance)
1/2 cup refined coconut oil, in softened form
1 cup creamy peanut butter
1 cup coconut sugar (or granulated sugar)
1 cup light brown sugar, packed
2 eggs
2 teaspoon vanilla extract
1 1/2 cups unbleached flour
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
Approx 1/3 cup extra sugar for rolling
Filling-
1 cup butter, room temperature
1 cup crunchy peanut butter, room temperature
4 cups powdered sugar
2-3 tablespoons water
Instructions
In the bowl of your stand mixer, beat the butter, coconut oil, peanut butter, coconut sugar and brown sugar until light and fluffy (about 1.5 minutes on medium speed).
Continuing to beat, add in the eggs and vanilla and beat until just combined.
Beating on low, add in the flours, baking soda and baking powder. Mix until just combined.
Cover and chill the dough in the fridge for 1 hour.
Preheat the oven to 375°F.
Roll the chilled dough into 1 inch balls. Then shape the balls into logs. Roll the logs into the extra sugar and place on a baking sheet 2 inches apart from one another. (see photos below)
Using a fork, press down on the cookie making a criss-cross pattern. Pinch the center of the cookies to create that final peanut shape.
Bake the cookies for 6-8 minutes or until the light golden. Allow them to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Meanwhile, make the filling by beating the butter and peanut butter together until combined with your stand mixer.
Slowly add in the powdered sugar (I cover mine with a dish towel to insure the powdered sugar dust stays in the bowl.) and beat until the filling is smooth.
Add in your water, one tablespoon at a time until it becomes a frosting consistency.
Spread a large tablespoon amount of filling onto one half of each cookie pair. Top with a matching cookie to create the nutter butter sandwich!
Originally Submitted
10/1/2013
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