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Homemade Nutter Butters

Irresistible Homemade Nutter Butters for Your Sweet Tooth

These Homemade Nutter Butters are a delightful treat that satisfies your sweet tooth with every bite!
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking soda Ensure it’s fresh for optimal results.
  • 0.5 teaspoon kosher salt Can substitute with regular salt but reduce quantity.
  • 0.5 cups unsalted butter (softened)
  • 0.75 cups light brown sugar Can replace with granulated sugar for a different taste.
  • 0.75 cups creamy peanut butter Chunky peanut butter can be used for added texture.
  • 1 large egg Can use a flax egg for a vegan option.
  • 1 teaspoon pure vanilla extract Ensure it's pure for the best taste.
  • 0.25 cups sugar (for rolling)
For the Peanut Butter Filling
  • 0.5 cups unsalted butter (softened)
  • 0.75 cups creamy peanut butter Can use natural peanut butter for a healthier option.
  • 2 cups powdered sugar
  • 2 tablespoons milk Non-dairy milk works as a substitute.
  • 1 teaspoon vanilla extract Enhances flavor profile of the filling.

Equipment

  • oven
  • Baking sheet
  • Mixing bowls
  • Electric mixer
  • Wire rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together 1.5 cups of flour, 1 teaspoon of baking soda, and 0.5 teaspoon of kosher salt until well combined.
  3. In a large mixing bowl, combine 0.5 cups of softened unsalted butter, 0.75 cups of light brown sugar, and 0.75 cups of creamy peanut butter. Beat until fluffy, about 2-3 minutes.
  4. Add one large egg and 1 teaspoon of pure vanilla extract, mixing well. Gradually incorporate the dry ingredients until the dough forms.
  5. Scoop about 1.5 tablespoons of dough, shape into logs approximately 2 inches long, and roll in sugar. Place on the baking sheet.
  6. Bake for 10-12 minutes until edges are lightly browned. Allow cookies to rest on the baking sheet for a few minutes.
  7. Transfer cookies to a wire rack to cool completely for about 10-15 minutes.
  8. In a medium bowl, beat together 0.5 cups of softened unsalted butter, 0.75 cups of creamy peanut butter, and 2 cups of powdered sugar until light and fluffy. Add 2 tablespoons of milk and 1 teaspoon of vanilla extract.
  9. Once cooled, spoon filling onto flat side of half the cookies and press another cookie on top, flat side down. Repeat for all cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 6gVitamin A: 2IUCalcium: 1mgIron: 2mg

Notes

Store in an airtight container at room temperature for up to 3-4 days, or refrigerate for a firmer texture. Frozen cookies can be stored for up to 3 months.

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