Copycat Nutter Butters Recipes

COPYCAT GARLIC BUTTER BREADSTICKS RECIPE BY TASTY

Copycat Garlic Butter Breadsticks Recipe by Tasty image

Here's what you need: water, sugar, butter, active dry yeast, all-purpose flour, salt, butter, garlic salt

Provided by Matthew Johnson

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 cup water, warm (105°F/40°C)
2 tablespoons sugar
¼ cup butter, melted
1 teaspoon active dry yeast
3 cups all-purpose flour
1 ½ teaspoons salt, optional
2 tablespoons butter, melted
½ teaspoon garlic salt

Steps:

Add the warm water to a large bowl with the melted butter, sugar and yeast. Stir to help the yeast dissolve and let the mixture sit for 5 minutes, or until it becomes foamy on top.
Add in the flour and salt (optional) to the yeast mixture. Use a mixing spoon to incorporate the wet and dry ingredients until it comes together into a sticky ball.
Cover the dough with a towel and place in a warm part of your kitchen. Let rise for 1½ hours, or until it doubles in size.
Remove the risen dough from the bowl and knead on the counter with extra flour until the dough becomes smooth on the surface and no longer sticky.
Preheat the oven to 400°F/200°C.
With a rolling pin, flatten the dough until it's about a 7x12 inch (18x30 cm) rectangle, and slice into 12 strips. If you don't have a rolling pin, you can cut the dough into 12 portions and roll each into 7 inch (18 cm) logs with your hands.
Place the dough on parchment paper-lined baking sheets with cooking spray.
Brush melted butter and sprinkle garlic salt on the dough.
Bake the breadsticks for 15 minutes or until golden brown.
When the breadsticks come out of the oven, serve immediately, or cool and store in the freezer for up to 6 months to eat at a later date.
Enjoy!

Nutrition Facts : Calories 186 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

5-INGREDIENT COPYCAT NUTTER BUTTER COOKIES RECIPE BY TASTY

5-Ingredient Copycat Nutter Butter Cookies Recipe by Tasty image

Your favorite childhood cookie just got a 5-ingredient makeover with silky smooth peanut butter frosting sandwiched between crunchy peanut butter cookies. The best part? They come together in less than 30 minutes. This recipe also works great with almond butter.

Provided by Kelly Paige

Categories Snacks

Time 17m

Yield 10 cookies

Number Of Ingredients 7

Ingredients

1 cup creamy peanut butter
⅔ cup maple syrup
1 cup all purpose flour
½ cup creamy peanut butter
2 tablespoons unsalted butter, softened
1 cup powdered sugar
water, as needed

Steps:

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper (or use a nonstick pan).
Make the cookies: In a large bowl, beat together the peanut butter, maple syrup, and flour with an electric hand mixer until smooth.
Roll the dough into ½-inch (1 ¼ cm) balls. Arrange the balls on the prepared baking sheet, placing 2 balls side-by-side for each cookie. Use a fork to create a criss-cross pattern on top of the cookies to create peanut shapes.
Bake the cookies for 12 minutes, or until edges are starting to turn golden brown. Let cool completely.
Meanwhile, make the frosting: In a large bowl, whip the peanut butter and butter with an electric hand mixer until combined. Add the powdered sugar and beat until combined. Add a bit of water as needed to achieve a smooth consistency.
Spread a little bit of the frosting on the underside of 1 of the cookie, then sandwich with another cookie. Repeat with the remaining cookies and frosting.
Enjoy!

Nutrition Facts : Calories 438 calories, Carbohydrate 50 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, Sugar 30 grams

COPYCAT NUTTER BUTTERS RECIPE

CopyCat Nutter Butters Recipe image

Provided by fruitcake-2

Number Of Ingredients 17

Ingredients

INGREDIENTS
FOR THE COOKIES
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. Butter, softened to room temperature
1/2 c. sugar
1/2 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1 c. smooth peanut butter
FOR THE FILLING
1 c. creamy peanut butter
5 tbsp. unsalted butter, softened to room temperature
1 1/2 c. powdered sugar
1 tsp. pure vanilla extract
pinch of kosher salt

Steps:

Preheat oven to 350° and line a large baking sheet with parchment paper. In a medium bowl, stir together flour, baking soda and salt. In a large bowl, cream butter and sugars together until light and fluffy. Add the egg, vanilla and peanut butter and beat until combined. Add the dry ingredients to the wet and mix until just combined. Roll dough into oblong balls. Make a criss-cross pattern by pressing into the dough with the tines of a fork, and then pinch slightly in the center to create an indent. Place cookies on the prepared baking sheet and bake for 20 minutes, or until the edges are slightly golden. Let cool 10 minutes before removing from pan. Make filling: In a large bowl, cream together peanut butter and butter until light and fluffy. Add powdered sugar, vanilla and salt and beat until evenly combined. Spread an even layer of frosting on one cookie and sandwich another on top. Repeat until all cookies are filled. Serve.

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