Heat chopped chocolate and butter in a microwave safe bowl
for 20 second increments, stirring often, until chocolate is
smooth (be careful not to overheat). Set aside.
In another bowl, whisk together flour, baking powder, and salt. In
a mixing bowl beat eggs, brown sugar, and vanilla on high
speed until light and fluffy. Lower speed and add melted
chocolate. Stir in flour mixture just until combined. Batter will be
thin.
Refrigerate 30 minutes until the dough thickens and becomes
easier to handle. Meanwhile, break some of the Nutter Butters in
half (you won’t need the whole bag). After dough has
refrigerated use a spoon or cookie scoop to make some dough
balls. I found it easiest to have one pans worth ready before
assembling. Sandwich the Nutter Butter between two dough
balls and mold the dough around the cookie. The dough is a
little sticky but it’s still pretty easy to work with.
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