I made these homemade Nutter Butter cookies awhile ago, but their soft texture and sweet, creamy filling still linger in my mind. I followed a recipe from Bouchon Bakery that was posted in The New York Times back in December 2006. However, I left out the chopped peanuts from the cookie dough and added a swirl of strawberry jelly to the filling as an homage to the kid-friendly sandwich. These cookies were extremely delicious, and I’m not embarrassed to say that I was not happy about sharing them. To view the recipe, click here.