Nutter Butters
I’m not really sure why I decided I needed to make Nutter Butters this week, but I decided it was my recipe on like Tuesday and became fixated on the idea. Maybe it’s because it’s Girl Scout cookie season, and I was getting nostalgic for cookies of youth. (I have, kid you not, 5 boxes of Girl Scout cookies in my office right now.) Maybe it’s because Marj had me watching videos of how to make homemade versions of other treats I think are best when you buy the processed version (Cheetos, Twizzlers, etc.) Maybe it’s just because I like recipes where the name of the treat truly reflects the ingredients of the dessert (there are four sticks of butter and a full jar of peanut butter in these cookies – they’re well named).
Whatever it is, these are delicious, and I’ve already eaten 3 (in one sitting) and I need to get them out of the kitchen.
They aren’t particularly hard to make, and don’t require a ton of ingredients, but they do take a little bit of time, between chilling and shaping and baking and cooling. So don’t start these if you want dessert in an hour. But if you want dessert in like 4 hours, they’ll be perfect.
Start by making the cookies. In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, sugar, and brown sugar on medium speed until smooth.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6703.jpg?resize=840%2C630&ssl=1)
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6704.jpg?resize=840%2C630&ssl=1)
Next, add the eggs, vanilla extract, baking soda and baking powder. Beat on medium to combine.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6705.jpg?resize=840%2C630&ssl=1)
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6706.jpg?resize=840%2C630&ssl=1)
Finally, add the flour and beat on low speed until dough comes together.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6717.jpg?resize=840%2C630&ssl=1)
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6708.jpg?resize=840%2C630&ssl=1)
Chill the dough in the refrigerator for at least an hour. If you’re in a bit of a rush, you can throw it in the freezer for 15 minutes instead.
When you’re ready to bake the cookies, start with enough dough to make about a 1-inch ball, but roll into the shape of a log instead. Roll the log in sugar, and place on a baking sheet lined with parchment paper, about 2 inches apart (they WILL spread).
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6709.jpg?resize=840%2C630&ssl=1)
Then, take a fork and press into the cookies to make a crisscross pattern. I did two presses across the width and one long press along the length.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6710.jpg?resize=840%2C630&ssl=1)
Then, to make them peanut-shaped, just pinch the middle of each flattened cookie.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6711.jpg?resize=840%2C630&ssl=1)
Before baking the cookies, you should pop the cookie sheet back in the fridge for at least 5 minutes. This will hep them hold their shape – the first batch I made ended up being very spread out and very not peanut-shaped.
Bake at 375°F for about 8 minutes, until golden brown at the edges.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6712.jpg?resize=840%2C630&ssl=1)
Allow to cool on the baking sheet for at least 2 minutes before transferring to a wire rack to cool completely.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6713.jpg?resize=840%2C630&ssl=1)
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6714.jpg?resize=840%2C630&ssl=1)
When the cookies are cool, make the icing. To do so, start by beating the butter and peanut butter in a stand mixer fitted with the paddle attachment on medium speed until smooth.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6715.jpg?resize=840%2C630&ssl=1)
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6716.jpg?resize=840%2C630&ssl=1)
Then, add the confectioners sugar and beat on low speed to combine.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6717.jpg?resize=840%2C630&ssl=1)
Finally, beat in the milk until smooth and spreadable.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6718.jpg?resize=840%2C630&ssl=1)
Ice the flat side of cookie and place a second cookie of similar size on top.
![](https://i0.wp.com/www.smilesbymeg.com/wp-content/uploads/2019/02/IMG_6719.jpg?resize=840%2C630&ssl=1)
Repeat until you’ve got lots of sandwich cookies! I also had lots of left over icing, but I blame that on my family, who could not stop sampling the cookies before they were iced, and then insisted whenever they had one they should have two so I still had an even number. I honestly think I could have had at least 7 more Nutter Butters if not for this. Oh well.
These Nutter Butters will be a little softer then the ones you likely remember, but they have all of the buttery/peanut butter/salty taste you’re looking for.
Enjoy!
Nutter Butters
Ingredients:
Cookies
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 cups flour
- additional sugar, for rolling
Icing
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1 pound confectioners sugar (1 box)
- 2 tablespoons milk
Directions:
Cookies
- In a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar, and brown sugar on medium speed until light and creamy.
- Beat in eggs, vanilla extract, baking soda, and baking powder on medium speed until incorporated.
- Reduce the speed to low and beat in the flour until the dough comes together. Refrigerate for at least an hour.
- Roll the dough into 1-inch logs. Roll each log in sugar, and place on a baking sheet lined with parchment paper about 2 inches apart. Use a fork to create a crisscross by pressing into the dough. Pinch the middle of each to create a peanut shape. Refrigerate baking sheet for at least 5 minutes.
- Bake at 375°F for about 8 minutes, until golden. Allow cookies to cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Icing
- In a stand mixer fitted with the paddle attachment, beat butter and peanut butter on medium speed until smooth and creamy.
- Add confectioners sugar and beat on low speed until smooth.
- Add milk and beat until desired consistency for spreading.
- Spread icing on flat side of a cookie and top with another cookie of similar size, making sandwiches.
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