Get ready to experience peanut butter bliss with these homemade Nutter Butter cookies! Imagine thick, soft peanut butter cookies embracing a velvety peanut butter cream filling – it’s a dream come true for peanut butter fanatics. While the store-bought version is tasty, these homemade treats take the classic to new levels of deliciousness. With their alluring nutty aroma and melt-in-your-mouth texture, they’re simply irresistible.
Why This Homemade Nutter Butter Recipe is a Must-Try:
- Double the peanut butter indulgence from the cookie and creamy filling
- Straightforward recipe with pantry-friendly ingredients
- Customizable to be gluten-free or with your preferred peanut butter
- Portable for snacking on-the-go or packing in lunchboxes
- Tastier than store-bought with that unmistakable homemade flavor
FAQ:
Can I freeze these homemade Nutter Butters?
Yes! Once cooled, freeze cookie sandwiches in an airtight container for up to 3 months.
Can I use crunchy peanut butter?
For the traditional texture, creamy is best, but crunchy works if you prefer a crunchier bite.
Storage:
Keep assembled cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
With each bite packing an intense peanut butter punch, these homemade Nutter Butter cookies are sheer peanut butter paradise! Whip up a batch for bake sales, care packages, or anytime you need to satisfy those nutty cravings.
Homemade Nutter Butter Cookies
Ingredients
Cookies:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup granulated sugar for coating
Peanut Butter Filling:
- 1/4 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
Make the Cookies:
- Preheat oven to 350°F. Line baking sheets with parchment.
- Whisk flour, baking soda and salt in a bowl.
- Beat butter, brown sugar and 1 cup peanut butter until light and fluffy.
- Beat in egg and 1/2 tsp vanilla.
- Gradually mix in dry ingredients until a dough forms.
- Roll dough into 1-inch balls, then into logs. Coat in granulated sugar.
- Place logs 2 inches apart on baking sheets. Use a fork to make criss-cross pattern and pinch into peanut shapes.
- Bake 10-12 minutes until lightly browned on edges. Cool 5 mins on sheets, then transfer to racks to cool completely.
Make the Filling:
- Beat 1/4 cup butter until smooth and creamy.
- Mix in 1/2 cup peanut butter, then 1 cup powdered sugar, milk and 1/4 tsp vanilla until combined.
- Gradually mix in remaining 1/2 cup powdered sugar until smooth and spreadable.
- Spread 1 tbsp filling on the flat side of one cookie, top with another cookie to make sandwiches.
Notes
- Nutrition facts are an estimate only.
- For gluten-free, use a 1:1 gluten-free flour blend.
- Cookies freeze well for up to 3 months.
Nutrition
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