Description
Homemade Nutter Butters are soft, peanut-shaped peanut butter cookies sandwiched with a creamy peanut butter filling. These delightful treats combine a tender cookie with a rich, fluffy filling, perfect for peanut butter lovers craving a nostalgic snack 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)
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
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat. Pour 1/2 cup of sugar into a small bowl and set aside for rolling the cookie dough.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all purpose flour, baking soda, and kosher salt. Set this dry ingredient mixture aside.
- Cream Wet Ingredients: Using a stand mixer or electric hand mixer, cream together the softened butter, light brown sugar, and peanut butter until smooth and fluffy.
- Add Egg and Vanilla: Add the large egg and pure vanilla extract to the creamed mixture and continue mixing until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined to form the cookie dough.
- Shape and Roll Dough: Divide the dough into small balls, approximately 1 1/2 tablespoons each. Shape each ball into a log and then roll the logs in the reserved sugar bowl to coat them evenly.
- Arrange and Shape Cookies: Place the sugar-coated logs on the prepared cookie sheet, spacing them about 2 inches apart. Using the tines of a fork, press down to create a criss-cross pattern and pinch the center to form a peanut shape.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until the edges are lightly browned but the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Peanut Butter Filling: In a clean mixing bowl, beat the softened butter and creamy peanut butter on medium speed until light and fluffy.
- Mix Filling Ingredients: Add powdered sugar, milk, and vanilla extract to the butter mixture, and continue mixing until smooth and well combined.
- Assemble the Nutter Butters: Pair up the cooled cookies, spoon approximately 1 tablespoon of the peanut butter filling onto the bottom cookie of each pair, and then top with the second cookie to form sandwiches.
Notes
- If you prefer a crunchier cookie, increase baking time by 1-2 minutes but watch carefully.
- You can use natural peanut butter, but it may alter the texture and flavor slightly.
- Make sure the butter and peanut butter are softened to ensure easier mixing and a smooth dough.
- Store assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- The sugar rolling step adds a delicate crunch and helps keep cookies from spreading too much during baking.
