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Nutter Butter cookies are a delightful treat for peanut butter lovers. These homemade nutter butter cookies are made from simple ingredients and offer a rich peanut butter flavor, crisp exterior, and gooey interior. The creamy peanut butter frosting sandwiched between two cookies makes this a classic childhood treat that is hard to resist.
The Chemistry of Nutter Butter Cookies
The key to perfect nutter butter cookies lies in the balance of ingredients and the chilling process. Using both cake flour and bread flour helps achieve the right texture, while chilling the dough prevents the cookies from spreading too much during baking. The combination of creamy peanut butter and unsalted butter in both the cookies and the frosting ensures a rich, nutty flavor that peanut butter fans will love.
What is in nutter butter cookies?
Cake Flour
Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.
Bread Flour
Is higher in protein and creates thicker treats. This is best used for bread and shouldn’t be used as a substitution for all-purpose or cake flour.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Peanut Butter
Adds another fat into your dough or batter that melts easily, allowing your treat to spread a little more. It will also add a creamy texture & rich flavor to your treat.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Heavy Cream
Adds richness and a smooth consistency to the frosting.
What is in homemade nutter butters?
- Combine dry ingredients. In a medium-sized mixing bowl, combine 1 1/2 cups of cake flour, 1 1/2 cups of bread flour, one teaspoon of baking soda, one teaspoon of baking powder, and one teaspoon of fine sea salt. Set aside.
- Cream the butter and peanut butter. In a standing mixer, add 1 cup of unsalted butter and 3/4 cup of creamy peanut butter. Mix until softened.
- Add sugars. Add 1 1/4 cups of brown sugar and 1 cup of granulated sugar and mix until combined. Turn the speed up on the mixer and whip for 1-2 minutes until lighter in color and texture.
- Add two eggs and two teaspoons of vanilla extract, mixing on low until combined.
- Incorporate dry ingredients. Turn the mixer on low and slowly pour the dry ingredients in. Mix until the dough comes together.
- Chill the dough. Cover it and refrigerate for 1-3 hours at minimum. You can also leave it in the fridge for up to 3 days.
- Preheat your oven to 350 degrees Fahrenheit.
- Bake the cookies. Scoop the dough using a 2-tablespoon scoop onto light metal, parchment paper-lined
- Combine butter and peanut butter. Add 1 cup of unsalted butter and 1 cup of creamy peanut butter to the bowl of a standing mixer. Mix until combined and softened.
- Add powdered sugar. Add 5 cups of powdered sugar and mix until combined.
- Add one teaspoon of vanilla extract and two tablespoons of heavy cream. Mix until smooth.
- Whip the frosting. Turn the mixer on high and whip for 1-2 minutes until lighter in color and texture.
- Frost the cookies. Take one cooled peanut butter cookie, blend the bottom side with peanut butter frosting, and top with a second peanut butter cookie. Continue until all the cookie sandwiches are made. Enjoy!
How to Store Nutter Butter Cookies
Store any leftover nutter butter cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container.
Making Ahead
You can prepare the cookie dough and frosting ahead of time. Store the dough in the refrigerator for up to 3 days and the frosting in an airtight container for up to a week. Assemble the cookies just before serving for the freshest taste.
Serving Suggestions
Serve these nutter butter cookies as a delightful dessert or snack. They’re perfect for cookie exchanges, parties, or just enjoying with a glass of milk. For an extra special touch, drizzle the assembled cookies with melted chocolate or sprinkle with crushed peanuts.
Fun Fact
Did you know that Nutter Butters were first introduced by Nabisco in 1969? Since then, they’ve become a beloved treat for peanut butter lovers. Making your homemade version allows you to enjoy this classic cookie with a fresh, homemade twist.
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Why make nutter butter cookies?
Nutter butter cookies are perfect for cookie exchanges, holiday baking, or any time you need a delicious peanut butter treat. They’re a fun and delicious way to enjoy the classic flavors of Nutter Butters with a homemade twist.
This easy recipe combines cake flour and bread flour to create the perfect texture for the cookies – crispy on the outside and chewy on the inside. The peanut butter frosting adds a creamy, rich layer that complements the cookies perfectly. Whether you’re making these for a cookie exchange, a special dessert, or just to satisfy your sweet tooth, these homemade nutter butters are sure to be a hit.
Enjoy making these delightful and delicious Nutter Butter cookies. With their rich peanut butter flavor and creamy filling, these cookies will surely become a favorite in your household.
FAQs
How do you make peanut butter cookies chewy?
To make peanut butter cookies chewy, use a combination of cake flour and bread flour, and chill the dough before baking. This helps the cookies hold their shape and develop a chewy texture.
Can I use natural peanut butter?
Yes, you can use natural peanut butter, but it may alter the texture slightly due to the oil separation. Stir the peanut butter well before using to ensure even consistency.
How do you store homemade nutter butter cookies?
Store homemade nutter butter cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag or container.
What is the best way to assemble nutter butter cookies?
The best way to assemble nutter butter cookies is to frost the bottom side of one cookie with a generous layer of peanut butter frosting, then top with a second cookie. Press gently to ensure the frosting spreads evenly.
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Nutter Butter Cookies
Ingredients
Cookies
- 1 1/2 cups cake flour
- 1 1/2 cups bread flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 cup unsalted butter
- 3/4 cup creamy peanut butter
- 1 1/4 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
Frosting
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
Cookies
- In a medium sized mixing bowl combine both flours, baking soda, baking powder and salt. Set aside.
- In a standing mixer add the butter and peanut butter and mix until softened.
- Add both sugars and mix until combined. Once combined turn the speed up on the mixer and whip for 1-2 minutes until lighter in color and texture.
- Add the eggs and vanilla, mix on low until combined.
- Turn the mixer on low and slowly pour the dry ingredients in. Mix until the dough comes together.
- Cover the dough and refrigerate for 1-3 hours minimum. You can also leave in the fridge for up to 3 days.
- Once the dough has chilled, preheat your oven to 350 degrees.
- Scoop the dough using a 2 tbs scoop, onto light metal, parchment paper lined cookie sheets.
- Bake for 12 minutes until the cookies are lightly golden.
- Remove from the oven and allow the cookies to rest for 5-10 minutes before removing from the pan.
Frosting
- In the bowl of a standing mixer add the butter, peanut butter and mix until combined and softened.
- Add the powdered sugar, mix until combined.
- Add the vanilla and cream and mix until smooth.
- Turn the mixer on high and whip for 1-2 minutes until lighter in color and texture.
Assemble
- Take one cooled peanut butter cookie, frost the bottom side generously with peanut butter frosting, and top with a second peanut butter cookie. Continue until all the cookie sandwiches are made. Enjoy!
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
Carli
These are so good! Also fun to cook them a little longer to have a crunchy version!
Madison Reid
Oh, what a great idea! Thanks for taking the time to review and rate my recipe.