Nutter Butter cookies are my second favorite store-bought cookie, right behind the Double Stuf Oreo. For some reason I always have them on road trips, and honestly don’t know why. A homemade, copycat version came across my Pinterest feed from The Soccer Mom Blog recently and I thought, why not? As always, I added more vanilla to my filling than the original recipe called for, because I never think recipes have enough.
Anyway, here’s the thing…these cookies are massive. I mean, massive. They claim to have 230 calories each, and I believe it. The next time I make them (likely tomorrow) I’m going to make them smaller, and probably try a chocolate filling instead of peanut butter just because. While they’re not crunchy like the store-bought version, they’re absolutely delicious.
Ingredients
For the cookies
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter, at room temperature
- 1 cup light brown sugar
- 1 cup smooth peanut butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar, for rolling
For the filling
- 4 tablespoons butter, at room temperature
- 1/2 cup smooth peanut butter
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
Preparation
Preheat oven to 350 degrees. Line several baking sheets with parchment paper. In a small bowl, combine flour, baking soda, and salt; set aside. Place granulated sugar in another small bowl to roll your dough in, and set that aside as well.
In a mixer fitted with the paddle attachment, cream butter, peanut butter, and brown sugar together. Add egg and vanilla and beat to combine, then add in flour mixture and beat until just combined.
Using a 1-inch cookie scoop, scoop out portions of dough. Roll into balls, roll in granulated sugar, then form into log shapes and place about two inches apart on the baking sheets. To create the peanut shape, pinch the middle of each log, then use a fork to make the crisscross pattern like you would on a regular peanut butter cookie. Bake for about 10 minutes, until edges are just starting to turn golden brown – you don’t want to over bake these (or any treats, really). Remove from oven and cool cookies on the baking sheets for 3-4 minutes, then remove to a wire rack to cool completely.
Once cookies are cool, make the filling. Cream together butter and peanut butter, then add in powdered sugar, milk, and vanilla. Beat until smooth, then place in a piping bag and pipe about one tablespoon of filling onto half of the cookies. Top with the remaining cookies to create sandwiches. My batch yielded 15 sandwiches, and I had plenty of filling left over – about a half-cup, at least. I’m holding onto that for another treat.
amy bakes in the 'burgh 