Homemade Nutter Butters
Soft peanut butter cookies packed with a creamy layer of peanut butter filling make these homemade nutter butters a scrumptious treat.
Servings: 24
Calories: 394kcal
Ingredients
Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 6 tablespoons granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups creamy peanut butter
Filling
- ¼ cup butter, softened
- ½ cup creamy peanut butter
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons milk
Instructions
Cookies
- Prepare the cookie sheets with either baking mats, parchment paper, or spray lightly with cooking spray.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set flour mixture aside.
- In a large bowl with a hand mixer, cream the butter on medium speed for 1 minute. Add the brown sugar and ½ cup granulated sugar and mix on medium speed until well combined. Add the eggs, vanilla, and peanut butter. Mix until well combined.
- Add the dry ingredients to the mixing bowl. Starting on low speed and then gradually adjusting to medium, mix well.
- Refrigerate dough for 20 minutes.
- Preheat the oven to 375°F.
- Place the remaining 6 tablespoons of granulated sugar into a small bowl. Using a 1-tablespoon cookie scoop, drop the dough of two cookies into the sugar bowl.
- Form the dough of each cookie into a log about 2½ inches long. Roll the logs of cookie dough in the sugar to coat and place them on the prepared cookie sheet, 2 inches apart.
- Using the tines of a fork, make a criss-cross pattern into the dough, pressing down so that the dough is about ¼ inch thick.
- Using your thumb and index finger, give each cookie a “waist” by pinching each cookie in the middle, giving it a peanut shape. The cookies will spread some when baking, so make sure this waist is rather substantial. Repeat this step for the rest of the dough.
- Bake cookies for 7 minutes. Let rest on the pan for 1 minute and then remove from each cookie in the middle, giving it a peanut shape. The cookies will spread some when baking, so make sure this waist is rather substantial. Repeat this step for the rest of the dough.
- Bake cookies for 7 minutes. Let rest on the pan for 1 minute and then remove from pan to cool completly.
Filling
- In a large mixing bowl, cream together butter and peanut butter.
- Add the powdered sugar to the bowl. Starting on low speed and gradually moving to medium speed, mix together.
- Add vanilla and milk to the bowl and mix until creamy.
Assembly
- On the backside of one cookie, spread 2 to 3 teaspoons of filling. Top with a second cookie, placing the smooth side onto the thick peanut butter filling.
Notes
- Do not skip the chilling step. It will make shaping the dough much easier.
- These are larger than the store-bought cookies. If smaller cookies are desired, then use a ½ tablespoon of dough for each cookie.
- Placing two cookies in the sugar bowl, helps keep cookies similar lengths. It also can help pair up cookies of the same length for making the sandwiches.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
- These cookies are soft. If a crunchier cookie is preferred, these can be cooked 2 or 3 minutes longer.
Nutrition
Calories: 394kcal | Carbohydrates: 39g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 278mg | Potassium: 174mg | Fiber: 1g | Sugar: 28g | Vitamin A: 436IU | Calcium: 35mg | Iron: 1mg