Homemade Nutter Butters Recipes

HOMEMADE NUTTER BUTTERS

Homemade Nutter Butters image

Warm and soft peanut butter sandwich cookies.

Provided by Kami | NoBiggie.net

Number Of Ingredients 7

Ingredients

1 cup sugar
1 cup peanut butter
1 egg
1/4 cup butter (room temperature)
1/4 cup peanut butter (room temperature)
1 cup powdered sugar
1-2 tablespoons milk

Steps:

Preheat the oven to 350 degrees.
Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
To make the cookie dough into the shape of a Nutter Butter cookie, form the cookie dough ball into a log shape.
Roll the cookie dough in sugar (optional).
Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking.
Bake for 12 minutes and then let cool on the tray for 1-2 more minutes.
Beat the butter and peanut butter in a big bowl with a hand mixer together until smooth.
Slowly add in your powdered sugar and beat until smooth.
Add the milk, one tablespoon at a time until the desired consistency is reached.
Spread a tablespoon of the filling onto the bottom side of one of the cookies and then top with another cookie to create a cookie sandwich...a nutter butter sandwich! Enjoy!

BOUCHON BAKERY'S 'NUTTER BUTTERS'

Bouchon Bakery's 'Nutter Butters' image

This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling. (After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.)

Provided by Frank Bruni

Categories cookies and bars, dessert

Time 1h15m

Yield About 50 cookies

Number Of Ingredients 14

Ingredients

2 cups/256 grams all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound/454 grams (4 sticks) salted butter, at room temperature
2/3 cup/180 grams creamy peanut butter, preferably Skippy
1 cup/201 grams granulated sugar
1 cup/200 grams firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/3 cup/47 grams coarsely chopped peanuts
2 1/2 cups/223 grams quick-cooking oats
1/2 pound/227 grams (2 sticks) salted butter, at room temperature
1 cup/270 grams creamy peanut butter, preferably Skippy
3 1/3 cups/410 grams confectioners' sugar

Steps:

Heat oven to 350 degrees. In a medium bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.
To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 209 milligrams, Sugar 17 grams, TransFat 0 grams

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

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