homemade nutter butters

homemade nutter butters

In our house, we had a dedicated snack cupboard. Oatmeal creme pies, Oreos, Swiss Rolls – it had every possible treat we could want or imagine.


The downside? We weren’t allowed to raid it at will. But on the plus, it meant we almost always had Nutter Butters in the house.

If you don’t know what a Nutter Butter is, you’ve been missing out. These are a peanut butter lover’s dream: peanut butter flavoured cookies with a creamy peanut butter filling.


As someone who has always had a thing for peanut butter cookies, Nutter Butters were the stuff of lunchbox legend. But without an American grocery store nearby, they’ve kind of disappeared from my food radar.


Of course the originals are great, but if you’re looking for a softer, creamier, and all-around even better version (or you can’t get them near you), try this homemade variety. You won’t regret it, promise.

Homemade Nutter Butters

For the cookies:
1/2 cup butter
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
Extra sugar

For the filling:
1/4 cup butter
1/2 cup creamy peanut butter
2 cups powdered sugar
2 tbsps milk

1. Prepare your cookies: in a mixing bowl, beat the butter, peanut butter and sugars until fluffy. Add the egg and vanilla, then mix until combined. Add the flour, baking soda and baking powder, then mix until just combined. Wrap in cling film and chill for an hour.

2. Preheat the oven to 350F (180C). Form teaspoonfuls of dough into small logs, then roll in sugar. Place 1-2 inches apart on a baking tray lined with parchment paper. Using a fork, make a crisscross pattern across the logs, flattening them. Pinch the middles to form peanut shapes. Bake 6-8 minutes or until lightly golden brown.

3. Remove the cookies from the oven.* Allow to cool completely on baking trays. Preparing your filling: cream the butter and peanut butter together. Add the powdered sugar and beat until combined. Add the milk by individual tablespoons to reach spreading consistency. Sandwich the cookies with the filling.

If your cookies spread too much while baking, pinch the middles again while they’re still hot. I used two teaspoons to avoid finger burns!

Recipe and method adapted from Cookies and Cups.


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