Homemade Nutter Butter Cookies

Name: Homemade Nutter Butter Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 24 Nutter Butters (Makes 4-5 dozen individual cookies depending on size)
Ingredients: ½ cup salted butter; ½ cup peanut butter (see note); ⅔ cup granulated sugar; ⅔ cup lightly packed brown sugar; 1 tablespoon vanilla extract; 2 large eggs; ¼ teaspoon baking soda; 1 teaspoon salt; 1 cup unbleached all-purpose four; 1 ½ cups rice flour (see note); ¾ cup creamy peanut butter (see note); 1 ½ cups powdered sugar; ⅛ teaspoon salt; 4-6 tablespoons cream or milk; 1/3-1/2 /3-1/2 cup Graham cracker crumbs

User Reviews

5.0

15 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
24 Nutter Butters (Makes 4-5 dozen individual cookies depending on size)
Course
Dessert
Cuisine
American

Homemade Nutter Butter Cookies

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Cookies:

½ cup salted butter softened
½ cup peanut butter (see note)
⅔ cup granulated sugar
⅔ cup lightly packed brown sugar
1 tablespoon vanilla extract
2 large eggs
¼ teaspoon baking soda
1 teaspoon salt
1 cup unbleached all-purpose four
1 ½ cups rice flour (see note)

Filling:

¾ cup creamy peanut butter (see note)
1 ½ cups powdered sugar
⅛ teaspoon salt
4-6 tablespoons cream or milk
1/3-1/2 /3-1/2 cup Graham cracker crumbs

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Instructions

In a large bowl (or in the bowl of an electric stand mixer), mix together the butter, peanut butter, granulated and brown sugar until light and fluffy, 2-3 minutes.
Add the eggs and vanilla and mix for another 2-3 minutes until the batter is light and creamy.
Stir in the soda, salt, flour and rice flour until well-combined. Chill the dough for 20-30 minutes.
Preheat the oven to 350 degrees F. Line one or two rimmed baking sheets with parchment paper or silicone liners. Set aside.
Portion the dough into balls about 1/2 ounce each (a couple tablespoons of dough per ball). Space them a couple inches apart on the prepared baking sheets and using a fork, make a criss-cross pattern in the top, flattening the balls to about 1/4-inch thick or less while doing so.
Bake the cookies for 10 minutes. Remove to a wire rack and let them cool completely.
For the filling, stir together the peanut butter, powdered sugar, and salt until smooth and well-combined. Gradually stir in the cream or milk until a soft, spreadable but sturdy texture is reached (you don't want it runny). Stir in the graham cracker crumbs.
Spread a teaspoon or so of filling on the bottom side of half the cookies and top with the unfilled cookies (so bottom halves are sandwiching the filling).
For mummy style: melt white almond bark until smooth and runny. Using a fork (a video demonstration of this method is here), drizzle the almond bark across the top of the cookies to mimic the lines of a mummy. Immediately press two mini chocolate chips into the soft almond bark for eyes. Let the cookies set for a few minutes until the almond bark hardens.

Notes

Peanut Butter: I used no-stir natural peanut butter for both the cookies and the filling; I'm guessing regular creamy peanut butter will work, too, and I think you could also experiment with chunky peanut butter.
Rice Flour: also, I know rice flour is a bit of a specialty ingredient but it definitely adds a wonderful light, crispiness to the cookies. Truly delightful. I ground some jasmine rice from my pantry through my wheat grinder and used that, but you should be able to find rice flour in most grocery stores with a good gluten-free or alternative flour section (I've seen it sometimes above the flour in the baking section). If worse comes to worse, I think the cookies would still be yummy with all flour (measure with a light hand so they aren't dry and dense!) and conversely, I bet all rice flour would be fabulous, too, and would help them convert more easily to be gluten-free.
Shape: finally, yes, you could definitely cut them out in the traditional peanut shape but I was too lazy and they tasted just as delicious as circles.

Nutrition Information

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Serving 1 Cookie Calories 263kcal (13%) Carbohydrates 35g (12%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 29mg (10%) Sodium 232mg (10%) Fiber 1g (4%) Sugar 20g (40%)