Gluten-Free Homemade Nutter Butter Cookies
These irresistible Gluten-Free Homemade Nutter Butter Cookies are a delightful twist on the classic sandwich cookie, perfect for peanut butter lovers and those avoiding gluten. Made with a rich and creamy dough featuring smooth peanut butter, these cookies bake to golden perfection with a signature crisscross pattern. Sandwiched with a velvety peanut butter filling, the result is a sweet, nutty treat with just the right balance of softness and crunch. Easy to make in under 30 minutes, these cookies are not only gluten-free but also packed with indulgent flavor, making them ideal for dessert, snack time, or as a crowd-pleasing addition to your next gathering. A must-try for anyone looking to elevate their homemade cookie game!
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Recipe Information
Ingredients
- 1 cup Smooth peanut butter
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 1.5 cups Gluten-free all-purpose flour blend
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Creamy peanut butter (for filling)
- 1 cup Powdered sugar
- 0.5 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, combine 1 cup of smooth peanut butter, 0.5 cup unsalted butter (softened), 0.75 cup of packed brown sugar, and 0.5 cup of granulated sugar. Beat with an electric mixer until creamy and smooth.
Add 1 large egg and 1 teaspoon of vanilla extract to the mixture and beat until fully incorporated.
In a separate bowl, whisk together 1.5 cups of gluten-free all-purpose flour blend, 1 teaspoon baking soda, and 0.25 teaspoon salt.
Gradually add the dry ingredients to the peanut butter mixture, mixing until well combined. The dough should be soft but not sticky.
Using a small cookie scoop or a tablespoon, portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
With a fork, gently press down on each ball of dough, creating a crisscross pattern.
Bake the cookies in the preheated oven for about 10 minutes, or until the edges are lightly golden. Do not overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the filling: In a medium bowl, combine 0.5 cup creamy peanut butter, 1 cup powdered sugar, and 0.5 teaspoon vanilla extract. Mix until smooth and creamy.
Once the cookies are completely cool, spread 1 tablespoon of the filling onto the flat side of one cookie, then top with another cookie to create a sandwich.
Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container for up to one week.
Nutrition Facts
Calories |
5251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.8 g | 363% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 608.9 g | 221% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 391.3 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
