Homemade Nutter Butters
User Reviews
5
Homemade Nutter Butters
Description
The recipe starts with a dough of creamy peanut butter, sugar, egg, and flour, which is rolled into small balls and pressed flat. The characteristic fork marks are made by dipping the fork in flour to prevent sticking, creating a traditional peanut butter cookie appearance. The cookies bake for around 9 to 11 minutes, achieving a firm but tender texture.
The filling combines creamy peanut butter, powdered sugar, and maple syrup into a smooth mixture that sandwiches the cookies. For finishing, the assembled cookies are dipped in melted chocolate and optionally sprinkled with sea salt flakes for a contrast in flavor. This assembly results in a balance of rich peanut butter flavor, sweetness, and chocolate coating that complements the nuttiness.
Room temperature peanut butter is essential to properly combine the ingredients. Cookie balls should be small and placed tightly together before flattening to maintain shape during baking. Freezing the cookies before assembly helps hold them together and prevents breakage when adding the filling. Store the finished cookies in the refrigerator and freeze extras for longer preservation.
Ingredients
Cookies
- 1 cup peanut butter creamy
- 1 cup sugar
- 1 egg
- 1 TBS all-purpose flour
Filling
- ¾ cup peanut butter creamy
- ⅓ cup powdered sugar
- 2-3 TBS maple syrup
Topping
- 3 oz chocolate melting wafers or chocolate chips, Ghirardelli brand
- sea salt optional, flakes
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
- Use room temperature peanut butter to ensure smooth mixing and even dough texture.
- When shaping the dough, keep the balls small and close together on the baking sheet before flattening to maintain cookie shape.
- Freeze cookies after baking and cooling to prevent breakage when adding the filling.
- Sprinkle sea salt flakes on the melted chocolate topping while it is still soft to help them adhere.
- Store finished cookies in an airtight container in the refrigerator for up to five days or freeze in airtight bags for up to three months.
- For a gluten-free option, replace flour-dusted fork tips with powder sugar to prevent sticking during flattening.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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