Homemade Nutter Butter Cookies

Homemade Nutter Butters

A few weeks ago, my boyfriend brought home a single serving pack of Nutter Butters and left them on the kitchen table.  I don’t know where or why he got them, but they sat on our table for a week without being touched, taunting me.  We don’t usually keep a lot of snacks in our apartment, partially because grocery shopping in New York is the worst, and mostly because I just don’t like having snacks around – I’m weak and get tempted too easily.  Cheez-Its, for example, are simply banned from the apartment because I could eat the whole box in one sitting.  I’m not proud. 

Homemade Nutter Butters

I’m not usually tempted by store-bought sweets, especially single serving packs of what I call “chemical cookies”.  But for some reason, that little red pack of Nutter Butters taunted me for an entire week as they lay on the table. My mouth watered at the thought of peanut-buttery goodness, and I secretly blamed my boyfriend for bringing this temptation into my home.  How dare he!

Homemade Nutter Butters

Using a fork, press down on each cookie, first longwise to flatten it out, and then cross-wise, to create a criss-cross pattern. Pinch the center of the cookie to create a peanut shape.

Homemade Nutter Butters

After a week, I caved. I ripped opened the pack, had a bite, and regretted it immediately.  As I chewed, I was reminded why I didn’t normally crave store-bought cookies.  The cookies were dry and crumbly, and the icing tasted like chemicals.  It was so not worth it.  But as I chewed, I also realized that I could do so much better.

Homemade Nutter Butters

I took to the web and looked up recipes for homemade Nutter Butters. I loved this recipe from Cookies and Cups, it was super simple and included ingredients I already had at home.  I halved the recipe because the original ingredients used a pound of butter, and I just can’t.  I also reduced the sugar a touch because the peanut butter I used already had sugar in it (I used Skippy’s Natural Peanut Butter).  The peanut shape is super easy to make and doesn’t require any rolling or cookie cutters!  These cookies are so much better than the store-bought kind, I’ll certainly never be tempted again.

Homemade Nutter Butters

Homemade Nutter Butter Cookies

  • Servings: ~2 dozen sandwich cookies
  • Difficulty: easy
  • Print

Note: I like to use natural peanut butter for my peanut butter cookies because it’s not quite as sweet.  If you are using regular peanut butter, you might want to reduce the granulated sugar by a few tablespoons, or keep the recipe as is and the cookies will be just a touch sweeter.

Adapted from Cookies and Cups

Ingredients

Cookies

  • 1 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter (1 stick), at room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ~1/4 cup granulated sugar for rolling

Filling:

  • 1/2 cup butter (1 stick), at room temperature
  • 1/2 cup creamy peanut butter, at room temperature
  • 2 cups powdered sugar, sifted
  • 2 tablespoons whole milk

Recipe

Cookies:

  1. In a small bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.
  2. In a large mixing bowl, add the butter, peanut butter, and both sugars.  With an electric mixer, beat until light and fluffy, about 3 minutes.  Add the egg and vanilla and continue to mix until combined.  Turn the mixer to low, and slowly add the flour mixture.  Beat until flour is fully incorporated.  Chill the dough for at least an hour.
  3. Preheat oven to 350° F.
  4. Form the chilled dough into balls, ~1 inch in diameter, and then flatten slightly so that they turn into a log shape – about 1 inch long and 1/2 in wide. Roll each log in granulated sugar and place on cookie sheet, leaving a few inches in between each cookie as they will expand.
  5. Using a fork, press down on each cookie, first longwise to flatten it out, and then cross-wise, to create a criss-cross pattern.  Pinch the center of the cookie to create a peanut shape.
  6. Bake for 7-9 minutes, until edges are lightly golden brown.  Cook on baking sheet for a few minutes and then transfer to a wire rack to cool completely before icing.

Filling:

  1. In a large mixing bowl, beat the butter and peanut butter together until smooth.  Slowly add the powdered sugar and beat on medium speed until icing is light and fluffy.  Add the milk and beat on high speed until your icing is fluffy and creamy
  2. Match cookies in pairs so that they are the same size and shape.  Spread filling on one of the cookies, and then top with the matched cookie to create a sandwich.

Cookies will keep for 3 days at room temperature in an airtight container.

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2 thoughts on “Homemade Nutter Butter Cookies

  1. This looks so good. I love that feeling when you’re like “I can do so much better” It’s so powerful. Well done. I’m totally making these, then eating them all.

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