Homemade Nutter Butters
User Reviews
5.0
15 reviews
Excellent
Homemade Nutter Butters
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These delicious homemade nutter butters are a sandwich of two peanut butter cookies with peanut butter filling, all dipped in chocolate and sprinkled with sea salt flakes!
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Ingredients
Cookies
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 egg
- 1 TBS all purpose flour
Filling
- ¾ cup creamy peanut butter
- ⅓ cup powdered sugar
- 2-3 TBS maple syrup
Topping
- 3 oz Ghirardelli chocolate melting wafers or chocolate chips
- sea salt flakes optional
Instructions
Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream together 1 cup peanut butter, sugar, and egg in a large mixing bowl.
- Roll dough into small balls that are about 1/2 teaspoon size. You can either do this by hand or scoop them out using a 1/2 tsp measuring spoon to help keep the balls even. Place the balls on a baking sheet lined with parchment paper with two balls lined up right next to each other.
- Use the bottom of a glass, measuring cup, or something else flat to flatten balls to about 1/8″ thick.
- Dip a fork in flour and make one long fork mark from one end of the cookies to the other. Do this to all of the cookies on the baking sheet.
- Once you’ve done the long fork mark, press down with the fork perpendicular to the long fork mark on either end of the cookie.
- Bake the cookies in the preheated oven for nine to eleven minutes until cookies are done.
- Remove from the oven and let them cool for a few minutes on the baking sheet then move to a wire rack to cool. Once cooled, place in the freezer for ten minutes to help keep them from breaking in the next step.
Filling
- Make your filling by mixing the peanut butter, powdered sugar, and maple syrup together.
- Flip the cooled cookies over and spread filling onto one of the cookies. Find another cookie that’s about the same size, flip it over, and gently press it on top of the filling you just added to the first cookie.
- Be gentle as you press the cookies together so they don’t break. Repeat with all the pairs of cookies. Once all sandwiches are together, put back in the freezer for another 10 minutes to chill before dipping in chocolate.
Topping
- Melt chocolate melting wafers in the microwave at 45 second increments (or on the stove using a double boiler) until smooth.
- Dip the frozen cookies into the chocolate to coat one half of the cookies. Drizzle with additional chocolate if desired.
- Place back on the parchment lined baking tray and immediately sprinkle the chocolate dipped end with some sea salt flakes if you want.
- Let chocolate completely harden before eating the cookies.
Notes
- Make sure your peanut butter is at room temperature before you start to make these cookies or else it won’t mix properly. If you’re using natural peanut butter, make sure it’s both at room temperature and well mixed so the oils are all mixed in.
- Keep the balls small and tight together on the baking sheet so they don’t come apart and leave a gap while baking. This typically isn’t an issue since you’re smashing them together but just a reminder.
- Don’t skip the freezing parts of this recipe as it helps to keep the cookies together. If they’re still warm, they’ll sometimes break when filling the cookies.
- Sprinkle the flake sea salt on before the chocolate hardens. It won’t stick if the chocolate hardens.
- Store cookies in an airtight container in the refrigerator for up to five days.
- Freeze cookies on a cookie sheet then place them in an airtight bag and freeze for up to three months.
- Make these gluten-free by simply skipping the dipping your fork in flour part. Dip it in powdered sugar to keep it from sticking to the peanut butter instead.
Nutrition Information
Show Details
Calories
397kcal
(20%)
Carbohydrates
38g
(13%)
Protein
12g
(24%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
16mg
(5%)
Sodium
218mg
(9%)
Potassium
309mg
(9%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
24IU
(0%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10sandwiches
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 218mg | 9% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 24IU | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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