How To Make Nutter Butter (Copycat)
This DIY version of Nutter Butter cookies is just like the original. They’re made with peanut butter cookies filled with rich peanut butter cream filling.
Serves:
Ingredients
For the Cookies:
- 1½cupsall purpose flour
- 1tspbaking soda
- ½tspkosher salt
- ½cupbutter,softened to room temperature
- ½cupsugar
- ½cupbrown sugar,packed
- 1large egg
- 1tsppure vanilla extract
- 1cupsmooth peanut butter
For the Filling:
- 1cupcreamy peanut butter
- 5tbspunsalted butter,softened to room temperature
- 1½cupspowdered sugar
- 1tsppure vanilla extract
- pinch of kosher salt
Instructions
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Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
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In a medium bowl, stir together flour, baking soda, and salt.
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In a large bowl, cream butter and sugars together until light and fluffy. Add the egg, vanilla, and peanut butter and beat until combined.
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Add the dry ingredients to the wet and mix until just combined. Roll dough into oblong balls.
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Make a criss-cross pattern by pressing into the dough with the tines of a fork, and then pinch slightly in the center to create an indent.
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Place cookies on the prepared baking sheet and bake for 20 minutes, or until the edges are slightly golden.
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Let cool 10 minutes before removing from pan.
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To make the filling, in a large bowl, cream together peanut butter and butter until light and fluffy.
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Add powdered sugar, vanilla, and salt and beat until evenly combined.
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Spread an even layer of frosting on one cookie and sandwich another on top.
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Repeat until all cookies are filled. Serve.
Nutrition
- Calories: 327.47kcal
- Fat: 21.06g
- Saturated Fat: 7.50g
- Trans Fat: 0.32g
- Monounsaturated Fat: 8.73g
- Polyunsaturated Fat: 3.60g
- Carbohydrates: 30.52g
- Fiber: 1.54g
- Sugar: 20.11g
- Protein: 7.10g
- Cholesterol: 29.13mg
- Sodium: 151.56mg
- Calcium: 20.91mg
- Potassium: 165.40mg
- Iron: 0.96mg
- Vitamin A: 67.10µg
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