Homemade Nutter Butter Cookies
Indulge in the nostalgic charm of **Homemade Nutter Butter Cookies**, a delightful twist on the classic store-bought favorite! These peanut butter sandwich cookies feature perfectly soft, buttery cookies with a signature crosshatch design and a luscious, creamy peanut butter filling. Made from scratch with wholesome ingredients like creamy peanut butter, brown sugar, and a touch of vanilla, every bite delivers just the right balance of sweetness and nuttiness. This recipe is quick to prepare, with just **20 minutes of prep time** and a brief bake time for **24 irresistible sandwiches** that will satisfy any peanut butter lover. Perfect for snack time, dessert, or a nostalgic treat with milk, these homemade Nutter Butters are as fun to make as they are delicious.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Creamy peanut butter
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 unit Large egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Milk
- 2 cups Powdered sugar
- 0.5 cups Creamy peanut butter (for filling)
- 0.25 cups Butter, softened (for filling)
- 2 tablespoons Milk (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, 1 cup peanut butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the egg, vanilla extract, and 2 tablespoons of milk to the butter mixture. Beat until combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
For uniform cookies, use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Using a fork, gently press the tines into the top of each cookie to flatten slightly and create a crosshatch pattern. Optionally, you can roll each dough drop into a ball before flattening.
Bake the cookies in the preheated oven for about 9-10 minutes or until the edges are lightly browned. Do not overbake as they will continue to cook on the baking sheet.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the filling, beat together the powdered sugar, 1/2 cup peanut butter, 1/4 cup softened butter, and 2 tablespoons of milk until smooth and creamy.
Once the cookies have cooled completely, spread or pipe about 1 tablespoon of the filling on the flat side of half of the cookies. Top with the remaining cookies, flat side down, to form sandwiches.
Enjoy your homemade nutter butter cookies with a glass of milk or as an on-the-go snack!
Nutrition Facts
Calories |
5744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.2 g | 422% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 3526 mg | 153% | |
| Total Carbohydrate | 634.9 g | 231% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 469.3 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 469 mg | 36% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2728 mg | 58% | |
*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.
