Nutter Butter Cookies Recipes

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HOMEMADE NUTTER BUTTER COOKIES



Homemade Nutter Butter Cookies image

Provided by Barbara Schieving

Categories     Cookies

Time 32m

Number Of Ingredients 14

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1 stick unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup chunky peanut butter
Additional sugar for coating cookies
4 tablespoon butter (room temperature)
1/2 cup chunky peanut butter
1 1/2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 350°.
  • In a small bowl, mix together flour, baking soda, and salt; set aside.
  • In a large mixing bowl, cream together butter and brown sugar. Add the egg and vanilla and beat until well combined. Add the peanut butter and mix to combine. Add the dry ingredients and mix until just blended.
  • Form dough into 1 inch balls. Roll in sugar. Shape into a log. Roll log in sugar. Place logs on cookie sheet about 2 inches apart. Using the tines of a fork, make a criss-cross pattern in the dough. Pinch the middle of the cookie to make a peanut shape.
  • Bake 10-12 minutes, until lightly browned on the edges and still soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • Filling
  • In a large mixing bowl, beat butter on medium speed until fluffy. Beat in peanut butter, 1 cup powdered sugar, the milk and vanilla. Gradually beat in remaining powdered sugar until smooth.

NUTTY BUTTER COOKIES



Nutty Butter Cookies image

In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to stick to one type of nut per batch.) To amp up the flavor and texture of the cookie, the oats are toasted in butter before being mixed into the dough. And if you don't like nuts, sunflower seeds are also delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 24

Number Of Ingredients 10

1 1/2 sticks unsalted butter, softened
1 cup old-fashioned oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
Coarse salt
1/3 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 cup nut butter
1/2 cup chopped nuts

Steps:

  • Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
  • Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
  • Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
  • Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.

NUTTER BUTTER® COOKIES



Nutter Butter® Cookies image

Made from equal parts butter and peanut butter, these shortbread wafers are ultra-crunchy and salty-sweet-perfect for sandwiching with whipped peanut butter creme. They're best made with commercial peanut butter, which makes the dough and filling easy to handle.

Provided by Stella Parks

Categories     Cookies     Peanut Butter     Kid-Friendly     Sandwich     Bake     Dessert     snack     Small Plates

Yield About 30 (3-inch) peanut-shaped or 35 (2 1/4-inch) round sandwich cookies

Number Of Ingredients 15

Peanut Butter Wafers:
2 cups (9 ounces) all-purpose flour, such as Gold Medal, plus more for dusting
6 tablespoons (3 ounces) unsalted butter, creamy and soft-about 68°F
1/3 cup (3 ounces) creamy peanut butter, such as Skippy
1 cup (7 ounces) sugar
1/4 teaspoon baking soda
1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
2 large egg whites (1/4 cup (2 1/4 ounces))
Peanut Butter Creme:
6 tablespoons | 3 ounces unsalted butter, creamy and soft-about 68°F
1/3 cup | 3 ounces creamy peanut butter, such as Skippy
1 tablespoon | 3/4 ounce honey
1 teaspoon vanilla extract
1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1 cup | 4 ounces organic powdered sugar, sifted

Steps:

  • Prepare the dough:
  • Sift flour (if using a cup measure, spoon into the cup and level with a knife before sifting).
  • Combine butter, peanut butter, sugar, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and cream until fluffy and light, about 5 minutes. Beat the whites with a fork until foamy and thin, then add to the butter and sugar in four additions, letting each incorporate before adding the next. Scrape the bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in the flour, and mix to form a soft dough.
  • Knead against the sides of the bowl to form a smooth ball, divide in half, and flatten into discs. Use immediately, or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
  • Make the wafers:
  • Adjust oven rack to middle position and preheat to 350°F. On a flour-dusted surface, roll the dough until 1/2 inch thick. Sprinkle with flour, flip, sprinkle again, and roll just shy of 1/8 inch. Slide an offset spatula under the dough to loosen. Cut into "peanuts" with a 3-inch bikini cookie cutter (see Cooks' Note) or into simple 2 1/4-inch rounds and arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between them. If you like, gently score the cutouts with a bench scraper to make a diamond pattern. Gather scraps, re-roll, and cut as before. The remaining scraps can also be baked, to grind for crumbs.
  • Bake until wafers are firm and dry, about 15 minutes. Cool completely on the baking sheet. Use immediately, or transfer to an airtight container and store for up to a week at room temperature or a month in the fridge.
  • Make the creme:
  • Combine butter, peanut butter, honey, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then sprinkle in the powdered sugar a little at a time. Once fully incorporated, increase to medium and beat until the creme is soft and light, about 5 minutes, pausing to scrape the bowl and beater halfway through. Transfer to a pastry bag fitted with a 1/2-inch plain tip.
  • Sandwich the cookies:
  • Pipe 1/4 ounce (2 teaspoons) creme into the center of half of the rounds or 1/8 ounce (1 teaspoon) into each "lobe" of a peanut. Sandwich with the remaining wafers; there are extras to account for breakage. Transfer to an airtight container and refrigerate until the filling has set, about 15 minutes. Store up to 1 week at room temperature or up to a month in the fridge; serve at room temperature.
  • Mix it up!
  • Cookie Crumbs: Grind broken wafers and scraps in a food processor until fine; freeze in a quart zip-top bag for up to 6 months. Use to replace the graham cracker crumbs in Souffléed Cheesecake or bake into a crumb crust.
  • Vegan: Replace the butter in the dough and filling with an equal amount of refined coconut oil and omit the egg whites in the dough. Refrigerate for 15 minutes before rolling the dough.
  • Gluten-Free: Replace the all-purpose flour with 4 ounces (1 1/4 cups) oat flour, 3 ounces (2/3 cup) white rice flour, and 2 ounces (1/2 cup) coconut flour.

SHORECOOK'S NUTTER BUTTER® COOKIE BALLS



Shorecook's Nutter Butter® Cookie Balls image

I wanted a cookie ball that didn't need refrigeration. Using peanut butter instead of cream cheese gave me just that. The texture is different than that of cake balls, but they are so much easier to make and just as delicious!

Provided by SHORECOOK

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 1h5m

Yield 20

Number Of Ingredients 4

16 ounces peanut butter sandwich cookies (such as Nutter Butter®)
½ (16 ounce) jar peanut butter (such as Jif®)
½ (24 ounce) package chocolate candy melts
¼ cup multicolored candy sprinkles

Steps:

  • Cover a baking sheet with parchment paper and set aside.
  • Crush peanut butter cookies in a food processor until they are crumbs. Pour into the bowl of a stand mixer and add peanut butter. Mix on medium speed until a dough forms, about 5 minutes.
  • Scoop dough and form 20 balls, placing them onto the prepared baking sheet. Freeze for 30 minutes so they will hold together while dipping.
  • Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
  • Insert a toothpick into each cookie ball and dip into melted chocolate. Return balls to the prepared baking sheet and top with sprinkles.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 27.3 g, Fat 14.1 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 6.1 g, Sodium 138 mg, Sugar 3.1 g

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

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

NUTTER BUTTER COOKIES



Nutter Butter Cookies image

Make and share this Nutter Butter Cookies recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 25m

Yield 24 nutter butters

Number Of Ingredients 10

1/2 cup shortening
2/3 cup sugar
1 egg
1/2 teaspoon salt
3 tablespoons creamy peanut butter
1/2 cup Quaker Oats
1 cup flour
1/2 cup creamy peanut butter
3/4 cup powdered sugar
1 tablespoon fine cookie crumbs (graham cracker, etc.)

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large bowl, cream together the shortening and the sugar with an electric mixer.
  • Add the egg, salt and peanut butter and beat until well blended.
  • Put the oats in a blender or a food processor and grind away until they are almost as finely ground as flour.
  • Add the oats and the flour to the mixture and blend well.
  • Pinch out small portions of the dough and roll into 1 inch balls in the palm of your hand.
  • Press these flat on an ungreased cookie sheet so that they form 2 inch circles.
  • Bake for 8 to 10 minutes, until light brown around the edges.
  • While the cookies are baking, combine the filling ingredients in a small bowl.
  • When the cookies have cooled down, use a butter knife to spread a thin layer of filling on the flat side of a cookie and then press another one on top.
  • Repeat till all the cookies and the filling are use up.

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

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

NUTTER BUTTER COOKIE BARS



Nutter Butter Cookie Bars image

Provided by Six Sisters Stuff

Yield 20

Number Of Ingredients 9

2 cups brown sugar
1/2 cup butter
2 eggs
1 Tablespoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
2 cups flour
1 cup milk chocolate chips
16 Nutter Butter Cookies (divided and broken into pieces)

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9 x 13 inch pan with non stick cooking spray.
  • Cream brown sugar and butter in the bowl of an electric mixer.
  • Add eggs and vanilla and beat until combined.
  • Add baking powder, salt, and flour and mix it all together.
  • Mix in your chocolate chips then slowly mix in 12 crushed Nutter Butter Cookies.
  • Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
  • Sprinkle the 4 crushed nutter butters over the top.
  • Bake at 350 for about 30 minutes. Be careful not to overcook - the middle might be a little gooey.
  • Cool completely before slicing into squares.

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Top Asked Questions

How to make Nutter Butter bites cookies?
In a separate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the creamed mixture and mix well. For cookies that look like Nutter Butter Bites (see the photo above), shape your dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets.
How to make peanut butter cookies?
In a small bowl, mix together flour, baking soda, and salt; set aside. In a large mixing bowl, cream together butter and brown sugar. Add the egg and vanilla and beat until well combined. Add the peanut butter and mix to combine. Add the dry ingredients and mix until just blended. Form dough into 1 inch balls.
How do you make SunButter cookies?
In large mixing bowl with electric mixer, cream butter, SunButter and sugars together until smooth and fluffy; beat in eggs; set aside. In medium bowl, sift flour, baking powder, baking soda and salt; stir into creamed SunButter mixture. Place dough in refrigerator for 1 hour.
How do you make Fluffernutter cookies?
Fluffernutter Cookies are soft and chewy peanut butter cookies filled with marshmallow fluff for a sweet and ooey gooey treat! Preheat the oven to 350°F and line two large baking sheets with parchment paper. In a large bowl, add peanut butter, butter, and brown sugar.

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