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Homemade Nutter Butters Recipe

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4 from 9 reviews

Delicious homemade Nutter Butters featuring soft peanut butter cookies with a creamy peanut butter filling. These classic peanut-shaped sandwich cookies are lightly sweetened and perfect for peanut butter lovers seeking a comforting treat made from scratch.

Ingredients

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)

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 Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat to prepare for baking.
  2. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt; set aside for later use.
  3. Cream Wet Ingredients: Using a stand mixer or electric hand mixer, beat together the softened butter, light brown sugar, and creamy peanut butter until the mixture is smooth and creamy.
  4. Add Egg and Vanilla: Incorporate the large egg and pure vanilla extract into the wet mixture and continue mixing until fully combined.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients and mix just until the dough forms, being careful not to overmix.
  6. Shape Dough Balls: Divide the dough into small portions of approximately 1 1/2 tablespoons each and roll each into a ball.
  7. Form Logs and Roll in Sugar: Shape each dough ball into a small log shape, then roll it in the reserved 1/2 cup sugar to coat evenly.
  8. Arrange on Baking Sheet: Place the sugar-coated dough logs about 2 inches apart on the prepared cookie sheet.
  9. Create Peanut Shape: Use the tines of a fork to press a criss-cross pattern onto each dough log, then pinch the middle to resemble a peanut shape.
  10. Bake: Bake the cookies in the preheated oven for 10-12 minutes, until edges are lightly browned but centers remain soft.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Prepare Filling: In a stand mixer, beat together the softened butter and peanut butter on medium speed until fluffy. Then mix in the powdered sugar, milk, and vanilla extract until smooth and creamy.
  13. Assemble Sandwiches: Pair the cooled cookies, and spread about 1 tablespoon of the peanut butter filling onto the bottom cookie of each pair. Top with the second cookie to form sandwich cookies.

Notes

  • For best results, allow cookies to cool completely before filling to prevent the filling from melting.
  • You can adjust sugar amounts to taste if you prefer a less sweet cookie or filling.
  • Store the sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Make sure the butter is softened to room temperature to easily mix with peanut butter and sugar for a smooth filling.
  • Rolling the dough in sugar before baking provides a slight crunch and extra sweetness to the cookie exterior.

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