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Homemade Nutter Butters Recipe

Homemade Nutter Butters Recipe
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★★★★★

5 from 6 reviews

Delicious homemade Nutter Butters with a soft peanut butter cookie and creamy peanut butter filling. These classic peanut butter sandwich cookies are easy to make, with a perfect balance of sweetness and rich peanut flavor, ideal for snack time or dessert.

Ingredients

Scale

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 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. Pour 1/2 cup of sugar into a small bowl and set aside for rolling the dough.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, and kosher salt until well combined.
  3. Cream Butter and Sugars: Using a standing mixer or electric hand mixer, cream together the softened unsalted butter, light brown sugar, and creamy peanut butter until the mixture is smooth and fluffy.
  4. Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully incorporated.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix just until everything is combined; avoid overmixing to keep the cookies tender.
  6. Form Dough Balls: Portion the dough into small balls about 1 1/2 tablespoons each. Shape each ball into a log shape, then roll the logs in the bowl of sugar to coat evenly.
  7. Prepare for Baking: Place the sugar-coated dough logs on the lined cookie sheet about 2 inches apart to allow spreading.
  8. Create Peanut Shape: Use the tines of a fork to make a criss-cross pattern on each dough log. Then gently pinch the middle of each log to form a peanut shape.
  9. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned but the centers remain soft.
  10. Cool Cookies: Allow the baked cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  11. Make the Filling: In a mixing bowl, beat the softened unsalted butter and creamy peanut butter on medium speed until light and fluffy.
  12. Add Powdered Sugar, Milk, and Vanilla: Gradually mix in the powdered sugar, milk, and vanilla extract until the filling is smooth and spreadable.
  13. Assemble Sandwiches: Pair up the cooled cookies. Spoon about 1 tablespoon of peanut butter filling on the bottom cookie of each pair.
  14. Finish Assembly: Gently place the second cookie on top of the filling, pressing slightly to create a sandwich. Serve or store as desired.

Notes

  • For best texture, do not overbake the cookies; they should remain soft in the center.
  • You can substitute creamy peanut butter with natural peanut butter, but the texture may vary slightly.
  • If you prefer a saltier taste, sprinkle a tiny bit of flaky sea salt on the cookies before baking.
  • Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow the butter and peanut butter for the filling to soften to room temperature for easier mixing.

Nutrition

Keywords: Nutter Butters, peanut butter cookies, homemade sandwich cookies, peanut butter filling, easy cookie recipe

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