Nutty 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.

BUTTERY NUT COOKIES



Buttery Nut Cookies image

Make these wonderful cookies for the holidays as gifts for friends. Include a recipe copy to be extra popular.-American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
1/2 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2-1/4 cups all-purpose flour
1 cup ground pecans
Confectioners' sugar, optional
2 ounces semisweet chocolate, melted, optional

Steps:

  • In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Combine flour and pecans; gradually add to creamed mixture. Cover and refrigerate for 1 hour or up to 2 days. , Shape into 1-in. balls. Place 1-1/2-in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until firm. , If desired, immediately roll warm cookies in confectioners' sugar; or cool cookies and drizzle with melted chocolate.

Nutrition Facts : Calories 150 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

NUTTY BUTTER COOKIES



Nutty Butter Cookies image

This is a brilliantly customized nutty butter cookie having a crispy, crumbling texture with amazing flavors of almonds and cashew nuts topped with the cookie that works well to make it nutty with the nut-butter component in the recipe. This is an amazing cookie with very few ingredients and is a great tea time snack.

Provided by Vahchef

Time 10m

Number Of Ingredients 0

Steps:

  • In a mixing bowl, add in the butter and cream well. Add icing sugar, cream together until soft. Add almond essence and mix. Add flour and mix to make the dough. With help of a rolling pin, roll the dough. Sprinkle some nuts over the flat dough and roll once. Cut them into squares or desired shapes. Preheat the Philips air fryer at 180 degree C for 3 minutes. Place the cookies in the basket and air fry at 180 degrees C for 7-8 minutes. Remove, cool and serve it.

Nutrition Facts : Calories 733, Fat 81, Protein 0.9, Cholesterol 215, Sodium 11

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.

BIG, SUPER-NUTTY PEANUT BUTTER COOKIES



Big, Super-Nutty Peanut Butter Cookies image

I found this recipe on the Cooks Illustrated website and it is very good! Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.

Provided by Carrlin

Categories     Dessert

Time 32m

Yield 36 Cookies

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 lb butter, salted (2 sticks)
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter, preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup dry roasted salted peanut, ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

Steps:

  • Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
  • In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
  • Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

NUTTY SANDWICH COOKIES



Nutty Sandwich Cookies image

Provided by Food Network Kitchen

Time 40m

Yield 40 to 50 small sandwich cookies

Number Of Ingredients 9

1/2 cup confectioners' sugar
1/4 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
Coarse, raw, sanding or brown sugar, for topping (optional)
3/4 cup pistachios, almonds, pecans, peanuts or hazelnuts, plus more for topping (optional)
Jam, lemon curd, chocolate-hazelnut spread, melted chocolate or frosting, for filling

Steps:

  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Pulse the nuts, confectioners' sugar and granulated sugar in a food processor until finely ground. Add the flour, cinnamon and salt and pulse until combined. Add the butter and pulse to form a soft dough.
  • Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets. Lightly flatten the balls with your fingers. Sprinkle with coarse, raw, sanding or brown sugar. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
  • Bake the cookies until lightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie. Repeat with the remaining cookies.

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Steps:

  • Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  • Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

NUTTY CRISPY SUGAR COOKIES



Nutty Crispy Sugar Cookies image

I worked with a woman that baked 80 dozen or more cookies during the holidays. Every day she brought 1/2 dozen of every cookie she'd baked the night before; this is my favorite. I sometimes roll the dough into balls and then roll them in some granulated sugar rather than making these as drop cookies. These freeze well.

Provided by Cindy Carnes

Categories     Desserts     Cookies     Sugar Cookies

Time 1h10m

Yield 60

Number Of Ingredients 10

5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
¼ teaspoon salt
1 cup butter
2 cups white sugar
2 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.
  • Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 14.9 g, Cholesterol 14.3 mg, Fat 8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 76.1 mg, Sugar 6.8 g

NUTTY BROWN SUGAR COOKIES



Nutty Brown Sugar Cookies image

Are great cookie recipes your craving? Here's one that's nutty, rich and delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 60

Number Of Ingredients 7

2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
3 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1 cup chopped pecans, toasted

Steps:

  • Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and pecans.
  • Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet.
  • Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g

NUTTY PEANUT BUTTER COOKIES



Nutty Peanut Butter Cookies image

Make and share this Nutty Peanut Butter Cookies recipe from Food.com.

Provided by Bayhill

Categories     Drop Cookies

Time 42m

Yield 6 dozen

Number Of Ingredients 10

1/2 cup vegetable shortening
1/2 cup butter or 1/2 cup margarine, softened
1 cup super chunky peanut butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dry roasted peanuts, very coarsely chopped

Steps:

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
  • In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
  • Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 1205.3, Fat 74.7, SaturatedFat 21.3, Cholesterol 102.7, Sodium 1090.5, Carbohydrate 118.6, Fiber 7.6, Sugar 74.2, Protein 25.9

NUTTY RICE KRISPIE COOKIES



Nutty Rice Krispie Cookies image

My mom and I used to make these treats for Christmas every year. The no-stovetop prep means the kids can help you mix up this easy batch of fun! -Savanna Chapdelaine, Orlando, Florida

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 2 dozen.

Number Of Ingredients 5

1 package (10 to 12 ounces) white baking chips
1/4 cup creamy peanut butter
1 cup miniature marshmallows
1 cup Rice Krispies
1 cup salted peanuts

Steps:

  • In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

The hash mark may be one of the most prevalent symbols in modern life, but it's been the "mark" of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It's been in Betty's back pocket for quite some time, and you can bet this recipe isn't going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they've ever made-and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 30

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
  • Heat oven to 375°F.
  • Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
  • Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg

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RECIPES - BNUTTY PEANUT BUTTER
Heat oven to 350’F. In a mixing bowl, beat the butter, granulated sugar, brown sugar, and peanut butter on medium speed until well blended. Next, add the eggs and vanilla to the bowl. Beat the mixture until smooth. In another bowl mix flour, baking powder, and salt.
From bnutty.com


KETO NUT BUTTER COOKIES - PERFECT KETO
2019-12-18 Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and place to the side. In a large bowl, combine all the ingredients together and mix. Using your hands, roll the dough into one inch balls.
From perfectketo.com


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