Homemade Nutter Butters
Soft baked peanut butter cookies sandwiched around a creamy filling — even better than the original Nutter Butters, made with love and a touch of nostalgia.
Equipment
- 2 Mixing bowls
- 1 Cookie sheet
- 1 Silicone baking mat
- 1 Electric mixer
Ingredients
All Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter softened
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ cup sugar to roll the cookie dough in
- ¼ cup unsalted butter softened
- ½ cup creamy peanut butter
- 1 ½ cups powdered sugar
- 2 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Instructions
- Preheat your oven to 350 degrees F and line your baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
- In a large bowl beat together softened butter, light brown sugar, and a cup of peanut butter until fluffy.
- Add egg and vanilla extract. Mix until combined.
- Gradually stir in the dry ingredients until a dough forms.
- Scoop dough into tablespoon-sized balls, roll in sugar, and place on baking sheet. Flatten gently with fork into criss-cross, then pinch middle to shape like peanuts.
- Bake 10-12 minutes until edges lightly brown. Let cool 5 minutes on baking sheet, then transfer to wire rack.
- To make filling, beat butter and peanut butter until fluffy.
- Add powdered sugar, milk, and vanilla extract. Beat until creamy and thick.
- Pair cookies into matching halves.
- Spread a tablespoon of filling on the bottom of one cookie of each pair.
- Top with second cookie and press gently to create sandwich.
- Store in an airtight container for freshness up to a week or freeze for longer shelf life.
Notes
Store cookies in an airtight container at room temperature up to a week. Freeze for longer. Dough can be refrigerated for up to 3 days.