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Homemade Nutter Butters Recipe

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3.9 from 8 reviews

This homemade Nutter Butters recipe recreates the classic peanut butter sandwich cookie with a soft, peanut-shaped cookie paired with a creamy peanut butter filling. With a tender cookie base rolled in sugar and a rich, fluffy peanut butter frosting, these cookies are perfect for peanut butter lovers seeking a nostalgic treat made from scratch.

Ingredients

For the Cookies

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter (softened)
  • 1 cup light brown sugar
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sugar (for rolling the cookie dough)

For the Peanut Butter Filling

  • 1/4 cup unsalted butter (softened)
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 2 Tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking. Pour 1/2 cup of sugar into a small bowl to prepare for rolling the dough later.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set this dry mixture aside for later use.
  3. Cream Wet Ingredients: Using a standing mixer or electric hand mixer, cream together the softened butter, light brown sugar, and creamy peanut butter until the mixture is smooth and fluffy.
  4. Add Egg and Vanilla: Add the large egg and pure vanilla extract to the creamed mixture and continue mixing until fully incorporated.
  5. Combine Dry and Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently just until combined. Overmixing can make the cookies tough.
  6. Form Dough Balls: Divide the dough into small portions roughly 1 1/2 tablespoons each. Roll each portion into a log shape and then roll these logs in the reserved 1/2 cup sugar to coat evenly.
  7. Shape Cookies: Place the sugar-coated dough logs on the prepared cookie sheet about 2 inches apart. Using a fork, press down to create a criss-cross pattern, then pinch the center of each cookie to resemble a peanut shape.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges are lightly browned but centers remain soft.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare Filling: In a standing mixer, beat together the softened butter and creamy peanut butter on medium speed until light and fluffy.
  11. Add Filling Ingredients: Mix in the powdered sugar, milk, and vanilla extract until the filling is smooth and spreadable.
  12. Assemble Sandwiches: Pair up the cooled cookies. Spoon approximately 1 tablespoon of peanut butter filling onto the bottom cookie of each pair, then sandwich with the second cookie on top, pressing gently to secure.

Notes

  • Be careful not to overbake the cookies; they should be just lightly browned to keep a soft center.
  • Peanut butter can vary in saltiness; adjust salt in the dough accordingly to balance flavors.
  • If the dough is too sticky to handle, refrigerate it for 15-20 minutes before shaping.
  • This recipe can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend of equal measure.

Find it online: https://lauracooks.com/homemade-nutter-butters-recipe/