Low Sodium Homemade Nutter Butter Cookies
Indulge in the ultimate peanut butter delight with these *Low Sodium Homemade Nutter Butter Cookies*! This healthier twist on the classic sandwich cookie delivers rich, nutty flavor and that signature creamy filling, all while being friendly to low-sodium diets. Made with unsalted peanut butter and butter, these cookies are perfectly soft yet slightly crisp, featuring finely chopped roasted peanuts for added texture. The crisscross fork pattern gives them a rustic charm, while the luscious peanut butter filling takes them to the next level. With just 20 minutes of prep time and simple, pantry-staple ingredients, this recipe is an easy and satisfying way to enjoy a homemade version of your favorite treat without the extra salt. Perfect for snacking, sharing, or pairing with a tall glass of milk!
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Recipe Information
Ingredients
- 1 cup Unsalted creamy peanut butter
- 0.5 cup Unsalted butter, softened
- 0.5 cup Brown sugar
- 0.5 cup Granulated sugar
- 1 Large egg
- 1 teaspoon Pure vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 cup Unsalted roasted peanuts, finely chopped
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted peanut butter, unsalted butter, brown sugar, and granulated sugar until smooth and creamy using an electric mixer.
Add the egg and pure vanilla extract to the creamed mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Stir in the finely chopped unsalted roasted peanuts until evenly distributed throughout the dough.
Scoop tablespoonfuls of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheets.
Using a fork, gently flatten each dough ball with a crisscross pattern.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, prepare the peanut butter filling.
For the filling, mix 1/2 cup of unsalted creamy peanut butter with 1/4 cup of unsalted butter and 1 cup of powdered sugar until smooth and creamy.
Spread a generous amount of filling on the bottom of one cookie and sandwich with another cookie to create the nutter butter shape.
Store in an airtight container for up to a week.
Nutrition Facts
Calories |
3973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.1 g | 331% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 196.0 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 313 mg | 24% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2315 mg | 49% | |
*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.
