Introduction
Welcome to this delicious homemade Nutter Butters recipe! If you’re a fan of the classic store-bought version, you’re in for a treat. These homemade Nutter Butters are packed with peanut butter goodness and are sure to satisfy your sweet tooth. Whether you’re making them for a special occasion or just to indulge yourself, this recipe is a winner. Let’s dive in and learn how to make these irresistible treats!
Ingredients
For the cookies:
– 1 cup unsalted butter, softened
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 3 cups all-purpose flour
– 2 teaspoons baking soda
– 1/2 teaspoon salt
– Additional granulated sugar for rolling
For the filling:
– 1/2 cup unsalted butter, softened
– 1 cup creamy peanut butter
– 2 cups powdered sugar
– 2 tablespoons milk
Steps
Step 1: In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar until light and fluffy.
Step 2: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and mix until well combined.
Step 4: Shape the dough into 1-inch balls and roll them in granulated sugar. Place the balls onto ungreased baking sheets, spacing them about 2 inches apart.
Step 5: Using a fork, make a crisscross pattern on each cookie, gently pressing down to flatten slightly.
Step 6: Bake the cookies at 375°F (190°C) for 8-10 minutes or until lightly golden brown. Allow them to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Step 7: While the cookies are cooling, prepare the filling. In a mixing bowl, cream together the softened butter and creamy peanut butter until smooth.
Step 8: Gradually add the powdered sugar and milk, mixing until the filling is creamy and spreadable.
Step 9: Once the cookies have completely cooled, spread a generous amount of filling onto the flat side of half of the cookies. Top each filled cookie with another cookie, flat side down, to create sandwiches.
Step 10: Enjoy your homemade Nutter Butters right away, or store them in an airtight container for later indulgence!
Variations
While the classic Nutter Butters are absolutely delicious on their own, you can get creative and try some variations:
– Chocolate Dipped: Melt some chocolate chips and dip one end of each cookie sandwich into the melted chocolate. Allow the chocolate to set before enjoying.
– Peanut Butter Cup Stuffed: Take a mini peanut butter cup and press it into the center of each cookie ball before baking. The result is a delightful surprise inside!
– Oreo Nutter Butters: Crush some Oreo cookies and mix them into the filling for a cookies and cream twist.
Tips
– Make sure the butter is softened to room temperature before creaming it with the peanut butter and sugars. This will ensure a smooth and fluffy dough.
– To easily shape the dough into balls, use a cookie scoop or roll them between your palms.
– If the dough becomes too soft, refrigerate it for 15-30 minutes before shaping and baking.
– For perfectly shaped crisscross patterns, dip the fork tines in granulated sugar before pressing down on the cookies.
– Store the cookies in an airtight container at room temperature to maintain their freshness and crispness.
Conclusion
Now that you have the recipe for homemade Nutter Butters, you can enjoy these delightful treats anytime you want. The combination of creamy peanut butter filling sandwiched between soft and chewy cookies is simply irresistible. Whether you’re sharing them with family and friends or savoring them all to yourself, these homemade Nutter Butters are sure to bring joy and satisfy your peanut butter cravings. So go ahead, get baking, and indulge in this homemade version of a classic favorite!
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely! If you prefer a little crunch in your cookies, feel free to use crunchy peanut butter instead of creamy. Just keep in mind that the texture of the filling will be slightly different.
Q: Can I freeze the cookies?
A: Yes, you can freeze the cookies either before or after filling them. Place them in an airtight container or freezer bag and they will keep well for up to three months. Thaw them at room temperature before enjoying.
Q: Can I use margarine instead of butter?
A: While butter is recommended for the best flavor and texture, you can use margarine as a substitute if needed. Just make sure it is softened to room temperature before using.
Q: How long do these cookies stay fresh?
A: When stored in an airtight container at room temperature, these cookies can stay fresh for up to one week.
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Using whole wheat flour will result in a denser and slightly different texture. It’s best to stick to all-purpose flour for this recipe to achieve the classic Nutter Butters taste and texture.
Homemade Nutter Butters Recipe
Indulge in these delightful homemade Nutter Butters packed with peanut butter goodness. Soft and chewy cookies filled with a creamy peanut butter filling for the perfect sweet treat.
Ingredients
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1 cup unsalted butter, softened
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1 cup creamy peanut butter
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1 cup granulated sugar
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1 cup packed brown sugar
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2 large eggs
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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Additional granulated sugar for rolling
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1/2 cup unsalted butter, softened
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1 cup creamy peanut butter
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2 cups powdered sugar
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2 tablespoons milk
Directions
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In a large mixing bowl, cream together softened butter, creamy peanut butter, granulated sugar, and packed brown sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition, then stir in vanilla extract.
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In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add dry ingredients to the peanut butter mixture and mix well.
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Shape the dough into 1-inch balls, roll in granulated sugar, place on baking sheets, and flatten slightly with a fork in a crisscross pattern.
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Bake at 375°F (190°C) for 8-10 minutes until lightly golden brown. Cool on baking sheets then transfer to wire racks.
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Cream together softened butter and creamy peanut butter, gradually add powdered sugar and milk to make the filling creamy.
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Spread filling onto half of the cookies, top with another cookie to create sandwiches.
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Enjoy immediately or store in an airtight container.
