This easy no-bake recipe for Peanut Butter Cookie Dough Stuffed Nutter Butters is made with egglessÂ cookie dough.
What’s not to love about cookie dough? I’m not talkingÂ about cookie dough that is used for baking! IÂ mean the cookie dough that is for eating. Growing up, we always wanted the cookie dough when my mom was baking. I remember the first time I realized that eggless cookie dough could be made specifically for eating. I was about 12 and my aunt and uncle had some college girls living with them while they were going to school. The girls made cookie dough and stored it in my aunt and uncle’s fridge to snack on. I was so impressed and I couldn’t wait until I was that age so I could do the same thing. Well, that day has arrived (although I am above college age) and I love cookie dough and so does my family. Most recently, I made Oatmeal M&M’s Cookie Dough balls that were stored in the freezer for my family to snack on.
The great news is that some of my foodie friends feel the same way as I do about cookie dough. So, we’ve designated this week asÂ cookie dough week and all of these fantastic bloggers will be sharing cookie dough recipes that you won’t want to miss.
To make these peanut butter cookie dough stuffed Nutter Butters, cream together butter, peanut butter, granulated sugar and brown sugar. Mix in the sweetened condensed milk. Then, add the flour, salt and vanilla.
Use a thin knife to cut through the filling on Nutter Butter cookies. Take 2 teaspoons of the peanut butter cookie dough and roll it into a small log shape, place it between the cookie pieces and press to flatten a bit.
Microwave chocolate chips, butterscotch chips and shortening for 30 seconds, stir. Continue heating and stirring at 15 second intervals until smooth. Dip the stuffed Nutter Butters into the melted chocolate and place on baking sheet covered with parchment paper.
Microwave butterscotch chips and shortening for 30 seconds and then stir.Â Continue heating and stirring at 15 second intervals until smooth. Spoon the melted butterscotch chips into a pastry bag with the corner snipped a tiny bit and pipe over the cookies. If you don’t have a pastry bag on hand, use a plastic sandwich baggie.Â Put the dipped cookies into the fridge to cool and set.