Homemade Nutter Butter Cookies
User Reviews
5
Homemade Nutter Butter Cookies
Description
This recipe mixes softened butter and peanut butter with granulated and brown sugars until light and fluffy, forming a rich base. Eggs and vanilla extract are then incorporated to add moisture and flavor. Baking soda, salt, and a blend of all-purpose and rice flours are folded in to form a slightly firm dough chilled before baking. Rice flour gives a distinctive light crispness to the cookies.
The dough is portioned into small balls, flattened with a fork pattern, and baked until set and lightly browned. Once cooled, sandwich cookies are assembled by spreading a smooth filling made from peanut butter, powdered sugar, salt, and cream or milk between two cookies, creating a creamy, sweet center that contrasts with the crisp edges.
The result is a peanut butter cookie with a balanced texture—a tender, slightly crisp cookie paired with a rich, sweet peanut filling reminiscent of the store-bought Nutter Butter, but tailored with the homemade touch and the inclusion of rice flour for texture.
Variations in peanut butter choices can affect texture and flavor, and using natural no-stir styles is one suggestion. The cookie shape can be traditional peanut-shaped or simply round, depending on preference.
Ingredients
Cookies:
- ½ cup butter softened, salted
- ½ cup peanut butter see note
- ⅔ cup granulated sugar
- ⅔ cup brown sugar lightly packed
- 1 tablespoon vanilla extract
- 2 large egg
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 cup all-purpose flour unbleached
- 1 ½ cups rice flour see note
Filling:
- ¾ cup peanut butter creamy, 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
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
- Natural no-stir peanut butter is recommended for both dough and filling to maintain smoothness; creamy peanut butter is an acceptable alternative.
- Rice flour contributes a characteristic light crispness; it can be substituted with all-purpose flour but may alter texture slightly.
- The dough can be shaped into traditional peanut shapes or kept as circles depending on desired appearance.
- Filling consistency can be adjusted with cream or milk to reach desired spreadability.
- Cookies must cool completely before filling to prevent melting or softening of the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Nutter Butters (Makes 4-5 dozen individual cookies depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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