Homemade Nutter Butters
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These homemade Nutter Butters have all the salty-sweet peanut butter flavor of the store bought treat but are way tastier.
Homemade Nutter Butters
In my opinion, one of the greatest simple pleasures of life is storebought cookies. Give me an Oreo, a Pepperidge Farms Milano, a Chips Ahoy…but on special occasions give me a Nutter Butter. Nutter Butters are a novelty of storebought cookies because you don’t buy them all the time but every time you have one I guarantee you love it. Made with two peanut butter cookies sandwiched together with a salty-sweet peanut butter filling, Nutter Butters are pretty much the dream cookie and these homamade ones are even tastier than their mass produced inspo.
What ingredients do you need to make these homemade Nutter Butters?
To make these homemade Nutter Butters you’ll need:
Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate {Vitamin B1}, Riboflavin {Vitamin B2}, Folic Acid), Sugar, Peanut Butter (Roasted Peanuts, Corn Syrup Solids, Hydrogenated Vegetable Oil {Rapeseed, Cottonseed, and Soybean Oils}, Salt, Peanut Oil), Soybean and/or Canola Oil, Whole Grain Wheat Flour, High Fructose Corn Syrup, Palm Oil, Salt, Leavening (Baking Soda, Calcium Phosphate), Soy Lecithin, Artificial Flavor.
JUST KIDDING. That would be crazy. It’s actually not the longest ingredient list as far as packaged cookies go, but you’ll actually just need 10 pantry staples like peanut butter, flour, sugar, and butter. Here’s your shopping list:
- Peanut Butter
- Butter
- Eggs
- Heavy Cream
- Light Brown Sugar
- All Purpose Flour
- Powdered Sugar
- Vanilla Extract
- Cornstarch
- Baking Soda
- Salt
Of course, if you’re feeling lazy you can also just grab a pack of Nutter Butters but I do swear these are far tastier.
Why are Nutter Butters called Nutter Butters?
This was one I had to look up and still am a little iffy on. They are, of course peanut butter sandwich cookies so it’s a play on shortening “peanut butter” and legend has it they were originally called “peanut butters” which got shortened over time!
How to store homemade Nutter Butters so they stay fresh for days
Unlike their crisp store bought inspiration, these Nutter Butters are designed to stay soft and chewy for days. For maximum freshness we recommend storing them in a sealed container in the fridge for up to 7 days! You can also freeze these for later in a freezer safe plastic bag for up to 3 months. Just let them thaw out on the counter for a few hours when ready to eat!
Happy baking, my friends!
XXX
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Yield: 16 sandwich cookies
Category: dessert
Method: oven
Cuisine: american
Units:
Ingredients
for the cookies
- 3/4 cup creamy peanut butter (we recommend Jiff or Skippy!)
- 1/4 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/2 tsp salt
for the peanut butter filling
- 1/2 cup creamy peanut butter
- 2/3 cup powdered sugar
- 3 – 4 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- First, make the cookies. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the peanut butter, butter and brown on low speed until combined. Gradually increase the speed to medium-high and beat until light and fluffy, about 1 minute. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat to combine.
- Add the flour, cornstarch, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain.
- Use a 1 ounce cookie scoop to portion out equal amounts of dough. Shape the dough balls into flat oval discs, using your fingers to pinch the middle in so that each one looks like a peanut. Place the dough on the prepared baking sheets, spacing the dough 2 inches apart. Use a fork to make crosshatches on each circular end of the dough.
- Bake for 9 to 10 minutes or until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle*. Remove the baking sheet from the oven and allow the cookies to cool completely.
- While the cookies cool make the filling. In a stand mixer fitted with the paddle attachment, combine the peanut butter, powdered sugar, 3 tablespoons of the heavy cream, and vanilla extract. Beat on low speed until smooth–do not over mix or the cream can split! If the filling feels too thick add the last tablespoon of cream. Transfer to a piping bag.
- Match up the cooled cookies into pairs. Pipe about two teaspoons worth of filling onto the bottom of one half and sandwich together with the other half. Repeat with the remaining cookies. Enjoy!
Notes
- If you prefer crunchier cookies, bake the cookies for 2 to 3 more minutes or until the edges are golden brown!