Nutter Butters are a game changer. Whoever thought to put peanut butter together with more peanut butter is either incredibly brilliant or stupendously lazy. As someone who generally appreciates simplicity, I'm going with brilliant.
So long as you love peanut butter and don't look at the nutritional information and list of ingredients on the back, the store bought Nutter Butters are really delicious. They are also heartwarmingly charming and nostalgic. It doesn't get any more American than peanut-shaped peanut butter cookies sandwiched together with peanut butter frosting. The homemade version is just as delightful and so fun to make.
Homemade Nutter Butters
(makes one dozen)
Crispy Peanut Butter Cookies
1/2 cup unsalted butter, room temperature
1/3 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg, room temperature
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Peanut Butter Filling
1/2 stick unsalted butter
1/3 cup peanut butter
1/2 teaspoon vanilla
2 tablespoons milk
1 1/4 - 1 1/2 cups powdered sugar
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of a standing mixer fitted with a paddle attachment, cream together butter, sugars, and peanut butter until light and fluffy.
- On slow speed, add the egg and vanilla extract. Scrape down the sides of the bowl and mix for an additional minute.
- Add the flour, baking soda, baking powder, and salt mixing just until combined.
- Form dough into balls (size depending on how large you want your cookies. I made mine 3x the size of a normal Nutter Butter.)
- Shape the balls into small logs. Using a fork, cross the two ends of the log. Pinch the middle so that it looks like a Nutter Butter*
- Bake for 10-12 minutes or until lightly brown. Allow to cool completely before filling
- While the cookies are baking, beat together the sugar and peanut butter until light and fluffy (approximately 3 minutes).
- On slow speed, incorporate the vanilla and the milk.
- Adding 1/2 cup at a time, beat in the powdered sugar. The filling should be thick enough to hold its form but still creamy. Depending on the day I need 1 1/4 cups or 1 1/2 cups to reach the desired consistency.
- Match the cooled cookies to the best of your ability so that the top and bottom half of the cookie are a similar size/shape.
- When you are ready to fill the cookies, place the filling in a piping bag fitted with a large round tip. You could also use a butter knife if that's easier.
- Pipe or spread filling on to the bottom half of the cookie.
- Carefully sandwich the cookies by pressing the top half on the filling. Continue pressing them together until the frosting spreads to the edge of the cookie.
- Enjoy with milk!