There’s something magical about homemade treats, isn’t there? The sweet aromas filling your kitchen, the anticipation of that first bite, and in this case, the nostalgic pull of a good old Nutter Butter. It’s like a warm hug in cookie form! Let me take you down memory lane, back to my childhood — I remember rummaging through my grandparents’ pantry and finding those classic cookie sandwiches. It wasn’t long before I realized making them from scratch could be even better. This recipe is a heartfelt homage to that experience. Trust me; once you dive into these peanut buttery delights, there’s no going back!
Why you’ll love this recipe
Picture this: you take a bite, and your taste buds are welcomed by the hearty crunch of a cookie, perfectly balanced by an ultra-smooth peanut butter filling that practically melts in your mouth. These homemade Nutter Butters are not just cookies; they are a celebration of comfort, nostalgia, and the simple joy of baking. Each cookie is a delightful dance of flavors — rich and sweet, creamy yet slightly salty, classic yet distinctly your own.
Not to mention, this recipe is incredibly accessible! You don’t need a ton of fancy ingredients or elaborate equipment; just some love and passion for baking. And the best part? You can customize these cookies to reflect your flair, whether adding a sprinkle of sea salt on top or drizzling chocolate over them for an extra indulgent twist. So why make them tonight? Because you deserve a little something sweet, and these little morsels are the treat you didn’t know you needed.
Gather these ingredients
- All Purpose Flour: We’re starting with 1 1/2 cups, acting as the backbone of our cookies. It brings structure and that beautiful golden crunch we all adore.
- Baking Soda: Just 1 teaspoon to give our cookies that perfect lift—think of it as their little boost to the heavens!
- Kosher Salt: A mere 1/4 teaspoon goes a long way in enhancing the sweetness of our cookies, balancing the flavor beautifully.
- Unsalted Butter: We need 1/2 cup (softened) for that creamy texture and delicious richness, plus another 1/4 cup to help with our filling. Remember, it’s unsalted for a reason — it lets the sweetness shine!
- Light Brown Sugar: This 1 cup of goodness adds not just sweetness but a lovely, deep flavor ensuring our cookies have that perfect chewiness.
- Creamy Peanut Butter: You’ll want 1 cup for the cookies and another 1/2 cup for the filling. This is your star ingredient — go for the good stuff!
- Large Egg: This guy is tasked with binding everything together—don’t skip it!
- Pure Vanilla Extract: A dash (1/2 teaspoon) adds that warm, inviting aroma we all love in baked goods.
- Sugar (for rolling): Half a cup to roll the cookie dough in before baking, giving each piece a lovely sweet exterior.
- Powdered Sugar: 1 1/2 cups mixed with milk and vanilla extract for the filling; it brings the sweetness and smoothness.
- Milk: Just 2 tablespoons to help combine our filling ingredients.
Now that we have gathered our ingredients, let’s turn this pantry haul into something spectacular!
How this recipe comes together
To make the cookies:
- Preheat your oven to 350°F (175°C). Let it warm up while you mix your ingredients; this keeps everything smooth and straightforward.
- In a bowl, whisk together the flour, baking soda, and kosher salt. Set this aside — it’s your dry mix, and it needs a moment.
- In a separate bowl, cream together 1/2 cup of softened butter and 1 cup of light brown sugar until it’s light and fluffy. Oh, that texture!
- Add in 1 cup of creamy peanut butter and mix until fully combined. Then crack in that large egg and stir in the vanilla extract, mixing it up until it’s one harmonious blend.
- Gradually slide your dry ingredients into the mix, folding gently until just combined. Be careful not to overmix — we want tender cookies, not tough ones!
- Roll cookie dough into 1-inch balls, then roll each in sugar to coat. Place them on a lined baking sheet, about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass. Bake for about 10-12 minutes until they look golden but still soft.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
To make the peanut butter filling:
- In a medium bowl, combine 1/4 cup of softened butter, 1/2 cup of creamy peanut butter, and 1 1/2 cups of powdered sugar.
- Add in 2 tablespoons of milk and 1/4 teaspoon of vanilla extract. Beat it together until it’s creamy and dreamy.
- Once your cookies are cool, take one cookie, spread a generous dollop of filling, and sandwich it with another. Press it gently — it’s like assembling a little peanut butter love letter!
Best way to enjoy it
You can savor these homemade Nutter Butters with a satisfying cup of milk, coffee, or even hot chocolate. The cookie’s texture is perfect for dunking, soaking up all that deliciousness. Feeling fancy? Try them with a scoop of vanilla ice cream to make a decadent dessert sandwich!
If you want to add a twist, consider pairing them with a chocolate drizzle on top, or add a sprinkle of crushed nuts for that extra crunch. They’re great for hosting a cozy gathering, dessert for a picnic, or just a sweet treat to keep at home.
Keeping leftovers fresh
These cookies are best enjoyed within a week, although I doubt they’ll last that long! Store them in an airtight container at room temperature — they’ll stay soft and delicious, just like the day they were made.
If you’re looking to freeze, layer them in an airtight container with parchment paper between the layers to prevent sticking. They can last up to 3 months frozen—just thaw them out in the fridge overnight when you’re ready!
Helpful cooking tips
Think about softening your butter faster: Just cut it into small cubes and leave it out; it’ll be spreadable in no time! Also, when it comes to peanut butter, organic options tend to have rich flavors, but feel free to go for whatever you love! For a touch of indulgence, some folks even add chocolate chips to their cookie dough — why not?
Creative Twists
Now, let’s get a little creative! How about a chocolate peanut butter variation? Swap out half of the creamy peanut butter with chocolate hazelnut spread. If you’re feeling adventurous, try adding a dash of cinnamon or a handful of crushed pretzels for salty crunch — the options are endless!
You can also try using crunchy peanut butter for added texture, or switch up the filling — a whipped cream cheese and peanut butter combo could be heavenly!
Key ingredients
- 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)
- 1/4 cup unsalted butter (softened)
- 1/2 cup creamy peanut butter (for filling)
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Directions to follow
To make the cookies:
- Preheat oven to 350°F.
- Whisk flour, baking soda, and salt. Set aside.
- Cream butter and brown sugar until fluffy.
- Mix in peanut butter, egg, and vanilla.
- Gradually add dry ingredients, folding gently.
- Roll into 1-inch balls and coat in sugar. Place on baking sheet.
- Flatten slightly and bake for 10-12 minutes.
- Allow to cool before transferring.
To make the peanut butter filling:
- Combine butter, peanut butter, and powdered sugar.
- Add milk and vanilla; beat until creamy.
- Spread filling between cookie pairs.
Your questions answered
Q: How long does this recipe take?
A: Prep time is about 20 minutes, and baking takes roughly 12 minutes per batch. So, you’re looking at about an hour for the entire process.
Q: Can I use natural peanut butter?
A: Absolutely! Just make sure it’s well-stirred and doesn’t have too much oil separation.
Q: What can I use instead of eggs?
A: You can use a flax egg instead (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or unsweetened applesauce for a similar binding effect.
Q: Any tips for making these gluten-free?
A: Yes! Try substituting the all-purpose flour with a gluten-free flour blend that contains xanthan gum.
Q: How do I make them less sweet?
A: You can reduce the sugar slightly (up to 1/4 cup) and add a pinch of extra salt to balance flavors.
These homemade Nutter Butters are not just about cookies; they’re an invitation to create, indulge, and share joy with every bite. So roll up those sleeves, make some memories, and enjoy the sweet rewards of baking! You can even make this recipe your own and sprinkle in personal touches. I can’t wait to hear about your experiences!
Homemade Nutter Butters Cookies
Description
Homemade Nutter Butters are a nostalgic treat with a crunchy cookie exterior and a creamy peanut butter filling.Ingredients
For the Cookies
For the Peanut Butter Filling
Instructions
To make the Cookies
-
Preheat the oven
Preheat your oven to 350°F (175°C). -
Prepare Dry Ingredients
In a bowl, whisk together the flour, baking soda, and kosher salt. Set this aside. -
Cream Butter and Sugar
In a separate bowl, cream together 1/2 cup of softened butter and 1 cup of light brown sugar until it’s light and fluffy. -
Add Peanut Butter and Egg
Mix in 1 cup of creamy peanut butter, then crack in the egg and stir in the vanilla extract until fully combined. -
Combine Ingredients
Gradually add the dry ingredients into the mix, folding gently until just combined. -
Shape and Bake Cookies
Roll the dough into 1-inch balls, roll in sugar to coat, place on a baking sheet, flatten slightly, and bake for 10-12 minutes.They should look golden but still soft. -
Cool Cookies
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
To make the Peanut Butter Filling
-
Combine Filling Ingredients
In a medium bowl, combine 1/4 cup of softened butter, 1/2 cup of creamy peanut butter, and 1 1/2 cups of powdered sugar. -
Add Milk and Vanilla
Add 2 tablespoons of milk and 1/4 teaspoon of vanilla extract. Beat until creamy. -
Assemble Cookies
Once your cookies are cool, spread a generous dollop of filling on one cookie and sandwich with another.Press gently to secure.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 15mg5%
- Sodium 80mg4%
- Potassium 100mg3%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 3g6%
- Vitamin A 200 IU
- Vitamin C 0 mg
- Calcium 30 mg
- Iron 0.5 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 0 mcg
- Thiamin 0 mg
- Riboflavin 0 mg
- Niacin 1 mg
- Vitamin B6 0 mg
- Folate 5 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 30 mg
- Iodine 0 mcg
- Magnesium 10 mg
- Zinc 0 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 0 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
