Homemade Nutter Butter Cookies
Extra peanut-y, crisp, sweet, and oh-so delicious! These Homemade Nutter Butter Cookies taste even BETTER than the store-bought version. Bonus? They're easy and fun to make!
Ingredients
Cookies
- 1 cup all purpose flour*
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter room temperature
- ½ cup creamy peanut butter
- ⅔ cup granulated sugar
- 1 large egg room temperature
- ¼ teaspoon vanilla extract
Filling
- 2 Tablespoons unsalted butter room temperature
- ¾ cup creamy peanut butter
- ¾ cup powdered sugar sifted
- ⅛ teaspoon salt
Instructions
Cookies
- Heat oven to 350℉.
- Line sheet pans with parchment paper. Set aside.
- With an electric mixer, beat butter, peanut butter, and sugar until light and fluffy, about 3-4 minutes.
- Add egg and vanilla.
- Beat until fully incorporated.
- Add flour, baking soda, and salt.
- Mix only to combine.
- Divide dough into 1 teaspoon portions.
- Roll into balls.
- Place 2 balls ¼ inch from each other on prepared pan.
- Flatten dough to ½ inch.
- Use the tines of a fork to make crosshatch pattern on each cookie. (See photos above.)
- Repeat for remaining dough.
- Bake for 12 minutes, or until just starting to color.
- Let cool on pan.
Filling
- In a medium bowl, beat butter and peanut butter until smooth and creamy. about 1 minute.
- Mix in powdered sugar and salt.
Putting It Together
- Turn over half the cookies.
- Carefully, spread with 1 Tablespoon filling.
- Top with other half of cookies.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- Make sure the butter and eggs are room temperature.
- When beating the butter and peanut butter together (for the cookie and the filling), make sure that the butter is completely incorporated before moving on to the next step. You don't want chunks of butter in your cookie or filling!
- Be careful to not over mix the cookie dough.
- On a half-sized sheet pan, you can fit 32 balls, which will be 16 cookies per pan. Do not do more than this, as they do spread a little bit!
- Be careful when filling the cookies. The actual peanut butter cookie can be very fragile. So, try to not apply a lot of pressure.
- You can use almost any nut butter in place of the peanut butter.
- Want to make this recipe dairy-free? Use your favorite non-dairy butter!
- To make this recipe vegan, use your favorite plant-based butter, as well as vegan egg substitute. We personally like to use aquafaba!
Nutrition
Serving: 1cookieCalories: 217kcalCarbohydrates: 21gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 22mgSodium: 152mgPotassium: 108mgFiber: 1gSugar: 13gVitamin A: 162IUCalcium: 12mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.