I am just loving the whole stuffed cookie concept! As soon as I made Oreo Stuffed Chocolate Chip Cookies I knew I wanted to try a Nutter Butter version too. I’m even more excited to bring you these delicious cookies after the Oreo version was met with such enthusiasm. Apparently a cookie within a cookie causes quite a stir…and rightfully so…if one cookie is good, then two cookies are twice as good, right? Seems perfectly logical to me!
Look at these cookies. They looks so innocent don’t they? One would never suspect that a yummy surprise awaits inside. I was actually going to stuff the Nutter Butters inside a peanut butter cookie (which I still think would be good) but in the end I just had to go with chocolate. And boy, are these ever chocolate! The recipe called for semi-sweet chocolate but I used bittersweet and they were amazing. Very rich. If you want to tone down the intensity of the chocolate try the semi-sweet. The chocolate was actually so intense that it almost overpowered the peanut butter flavor. I’m still giving this two thumbs up though because the Nutter Butters ended up with such an interesting texture. I was trying to figure out what they reminded me of and then I realized they felt similar to the inside of a Butterfinger…very good.
Does anybody have any other cookie stuffing ideas? Please do share. In the meantime, go get some Nutter Butters!
Nutter Butter Stuffed Chocolate Cookies
- 8 ounces bittersweet chocolate, roughly chopped
- 4 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon vanilla extract
- 1 package Nutter Butter cookies
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.
Bake @ 350 degrees for 9-11 minutes. The shorter time will produce a gooier cookie so it just depends on how you like them. In case you can’t tell, I like them a little gooey!
Source: I adapted the chocolate cookie recipe from Martha’s Outrageous Chocolate Cookie.