Enjoy the flavors of a childhood favorite cookie without leaving your kitchen with these Homemade Nutter Butters!
I’ve been holding on to this recipe for a few weeks now… waiting for the right moment to share it with all of you here. I’ve been so busy with family, life and dealing with reintegration, I knew that after my soldier came home I wouldn’t be up or much baking. So, I made these Homemade Nutter Butters and saved the recipe to share with you today!
The process to make these cookies was pretty easy. Roll a ball of dough in sugar, flatten it, press fork marks into the top then squeeze the middles. Easy peasy.
Who doesn’t love Nutter Butters? Okay, maybe those few people who are allergic to peanut butter or who don’t like peanut butter (my husband hates peanut butter!). Nutter Butters are one of those cookies that are just timeless. They’ve been around for decades and as far back as I can remember, I’ve always loved eating these delicious peanut shaped cookies!
My version of Nutter Butters aren’t exactly like the store-bought cookie. My version is bigger… a lot bigger! And they’re a bit softer. My Homemade Nutter Butters are chewy with a rich peanut butter filling.
Don’t worry though… all that great peanut butter flavor that we love in Nutter Butters is still in my homemade version!
The filling for these Homemade Nutter Butters is based on my favorite peanut butter buttercream recipe. However, I didn’t want the filling to be quite as smooth and fluffy as my favorite pb bc. So, I used less butter, more sugar and less cream to create a thick, rich filling… just like the original cookie! So good!
So, if you’re looking for a peanut butter cookie that is reminiscent of your favorite cookie from your childhood, try these Homemade Nutter Butters!
- 1 cup unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup dark brown sugar, packed
- 2 eggs
- 2 tsp vanilla
- 2 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup sugar, for rolling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup creamy peanut butter
- 2 cups powdered sugar
- 1 Tbsp vanilla
- 1-2 Tbsp milk
- In the bowl of your stand mixer, cream together the butter, peanut butter, sugar and brown sugar until smooth.
- Add the eggs, one at a time, and mix well after each addition. Add the vanilla and beat on high for 2 minutes or until it’s light and fluffy.
- In another bowl, whisk together the baking powder, baking soda, salt and flour.
- Add the flour to the mixing bowl and mix on low until just combined. Scrape the sides of the bowl and mix on medium high speed until the dough has come together.
- Cover and chill overnight or 8 hours.
- When ready to bake, preheat oven to 375 F degrees and line baking sheet with parchment paper.
- Roll 2-3 Tbsp of dough into a 2-3 inch log and roll in sugar. Place the log on the prepared baking sheet. NOTE: For smaller cookies, use only 1 Tbsp of cookie dough and reduce baking time by 1 minute.
- Gently press the dough log flat with your fingers. Press a fork into the dough to create a cris-cross pattern. Squeeze the center of each log to create a the Nutter Butter shape.
- Bake 7-8 minutes or until the edges begin to brown.
- Cool on the pan 3-4 minutes before removing to a wire rack to cool completely before filling.
- In the bowl of your stand mixer, cream together the butter and peanut butter.
- Add the powdered sugar and mix until incorporated.
- Add the vanilla and milk and mix until the filling forms a ball… about 30 seconds.
- Spread a generous amount of filling onto the flat side of one cookie.
- Gently press a second cookie, flat side down, onto the frosting.
If made as directed above, recipe yields GIANT cookies. If you want cookies closer to the size of actual Nutter Butters, use only 1 Tbsp of dough when rolling and shaping the cookies and reduce baking time by 1 minute.
Cookie recipe adapted from Cookies and Cups