Homemade Nutter Butters

July 9, 2009 · 32 comments · Print This Post

in Baked Goods, Cookies, Desserts

Homemade Nutter Butters

As an unabashed peanut butter addict who frequently can be caught eating spoonfuls of the sweet and salty goop directly from the jar I am by default also a fan of Nutter Butter cookies. This recipe caught my eye quite some time ago and I found it yesterday while browsing through my extensive collection of recipes that I’ve saved on delicious. If you haven’t already begun using an online bookmark organizing service then I would highly recommend trying out delicious. It’s especially useful for storing and categorizing recipes that you stumble across online and would like to try at some point in the future. It also reduces the need for you to print endless pages of instructions, that you’ll inevitably lose, and save a few trees.

Anyway, back to the cookies. My first observation post baking and tasting is that they are absolutely huge! Too big almost. Of course, this could also be viewed as a positive as you’ll be so stuffed after sampling one that you wont have any desire to go back for a second round. I do think that the next time I prepare these sinful nutty treats I’ll use the smaller 1 inch ice cream scoop to shape the dough. A more bite sized Nutter Butter knock-off would probably be slightly easier to handle in social situations.

Homemade Nutter Butters

I’d like to point out that the dough was not very thick after I mixed it up. The original recipe did not call for chilling the cookie batter but from experience I knew that it was much too thin. Had I cooked the cookies at that point they would have spread much too much and made a big unattractive mess. So I chose to chill the bowl of dough for about an hour. This helped the batter hold its shape and produced nicely rounded cookies. Be sure not to overcrowd your cookie sheet though. Twelve at a time is all that I’d recommend prepping.

An additional alteration that I made to the recipe was to double the amount of filling. I’m a firm believer in the art of overdoing things that are stuffed. If you’d prefer a less thickly filled cookie then reduce the amounts back to their original state. In total this recipe used 6 sticks of butter. Just thinking about that makes me feel fat so I froze almost the entire batch so I can give them away at a later date. This is definitely a cookie that begs to be shared, unless of course you enjoy running eight miles a day in order to burn off your cookie sinning ways.

Homemade Nutter Butters

Homemade Nutter Butter Cookies
Adapted (and slightly altered) from the Bouchon Bakery’s “Nutter Butters” recipe originally published by The New York Times.
Yield: 24 large cookies

For the cookie dough:
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
2/3 cup creamy peanut butter, preferably Skippy
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups quick-cooking oats

For the filling:
1/2 pound (2 sticks) butter, at room temperature
1 cup creamy peanut butter, preferably Skippy
3 1/3 cups confectioners’ sugar.

For cookie dough: preheat oven to 350 degrees. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.

At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add oats, and mix well. (Erin’s Note: Very important! Chill the batter for up to one hour before baking).

Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment-lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10 – 12 minutes. Remove from oven and set aside to cool and firm up, 10 to 15 minutes. Transfer to a rack to cool completely before filling.

For filling: using an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth.

To assemble cookies, spread a thick layer on underside of a cookie. Sandwich with another cookie. Repeat.

Homemade Nutter Butters

{ 31 comments… read them below or add one }

1 Megan July 9, 2009 at 6:47 pm

It’s taking a lot of willpower to keep from making these right now. They look sooo good. I would probably make little bite-size ones.

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2 Kristin @ Iowa Girl Eats July 9, 2009 at 8:30 pm

Ohhh dear Heavens…these look amazing!! Great recipe!

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3 bakingblonde July 9, 2009 at 8:52 pm

These look just perfect. I love peanut butter and am always on the lookout for new recipes using it!

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4 EAT! July 9, 2009 at 10:44 pm

Oh so glad I found this recipe on your blog. I just posted a recipe for my version of E.L. Fudge cookies. I will add your Nutter Butter recipe to my files and make it very soon.

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5 anna July 9, 2009 at 10:46 pm

I have to tell you that your tablescape is delightful.

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6 Erin July 10, 2009 at 8:41 am

Why thank you! I learned everything I know from Miss Sandra Lee… ha ha ha … ugh.

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7 Bob July 10, 2009 at 12:32 am

Ha! My girlfriend thinks I’m nuts for eating peanut butter by the spoonful, but I’m not the only one!

The cookies look fantastic. Nutter Butters rule, I’ll have to try this out. I have a no bake peanut butter/chocolate bar thing that uses them, I bet with these it would be even better.

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8 snooky doodle July 10, 2009 at 5:10 am

oh these look delicious! I would nt stop eating them :)

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9 carrie July 10, 2009 at 8:18 am

mmmmmmmm… those look GOOD. like— “I’ve eaten to the point of SICKNESS on nutter butters and I wouldn’t be scared to do it again” GOOD.

I have to ask.. is the cookie crispy or chewy? I’m thinking crispy cause you said the dough was thin? I hope so. I like crispy cookies only if they’re thin enough not to break my teeth, and the thick cookies have to be chewy and gooey.

and how ABOUT that tablescape??? gorgeous! that pattern really highlights the fiesta ware!! :)

xxoo!

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10 Erin July 10, 2009 at 8:44 am

Carrie – Thank you again for the lovely napkins. As you can see they work perfectly with my dishes! These cookies actually are chewy not crispy but I suspect that if I hadn’t chilled the dough they would have been much more flat and therefore crispy. Probably not to the point that they’d break your teeth though ;)

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11 Tabby Kelliher July 10, 2009 at 9:26 am

Wow those look so good, now I want one for breakfast instead of cheerio’s! I am going to copy this recipe for sure thank you! Do you find Delicious better than google bookmarks? I have all bookmarks categorized and in neat little folders being the OCD person that I am. Hope your weekend is wonderful!

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12 Susie July 10, 2009 at 9:53 am

oooh yes. Lovely. YUM. I am glad that the cookies are chewy. I like crispy but find that it tends to make the fillings squeeze out and thus not as good an effect. Would try these for sure. Maybe with a pb chocolate cookie as well.

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13 Theresa July 10, 2009 at 11:29 am

Ooooh those are so tempting! But 6 sticks of butter? I can’t! I would end up eating them all myself, and I don’t run. Ever.

Thanks for the delicious tip! I’ve been curious about how other bloggers keep track of recipes they want to make in the future.

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14 Hanh July 10, 2009 at 12:33 pm

OMG!!!!!!!! it sounds soooo delicious!!!!!! Yummmm! :-D

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15 Elissa July 10, 2009 at 4:25 pm

OMG Erin you are my hero. Homemade Nutter Butters… heaven.

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16 Carrie July 10, 2009 at 4:28 pm

great pics! i think i’m biased towards recipes photographed on fiestaware because it’s my favorite :)

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17 Emily July 10, 2009 at 6:05 pm

These look really great. I’m always looking for alternatives to my fav store-bought cookies. And I agree with Carrie about the fiestaware. I love mine so much, especially that turquoise color.

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18 Talita July 10, 2009 at 6:21 pm

Sounds yummy! With a glass of milk… Mmmm!

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19 Monica H July 10, 2009 at 6:38 pm

Oooh, delish! I can’t believe there’s 6 sticks of butter in there- holy moly!

Cute coaster :-)

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20 EB July 10, 2009 at 7:09 pm

The texture looks amazing!

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21 Faith July 10, 2009 at 9:11 pm

These look incredible! I love peanut butter cookies and with the peanut butter filling they look so decadent!

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22 Cole July 10, 2009 at 10:51 pm

I’m afraid I’m going to have nutter butters on the brain now until I make these! (The same thing happened with fig newtons a few weeks ago.) Thanks for the inspiration!

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23 Michelle July 11, 2009 at 8:20 am

Yum. My favorite store-bought cookie. Yours looks even better!!!!!

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24 BigSis July 11, 2009 at 9:22 am

Hi Erin! These look so tender…and fatteningly delicious! Some things are worth the extra 8 mile run though, right?

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25 ttfn300 July 13, 2009 at 7:08 pm

*swoon* i used to love nutter butters as a kid, and these look stellar!

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26 farida July 15, 2009 at 7:33 pm

Erin, you blog has changed so much since I was here last. It looks great! Love the layout! Cookies look good too:)

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27 Richard April 7, 2010 at 4:52 pm

These look out of this world, so whats another 10 laps in the pool!

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28 Gretchen Reynolds July 11, 2011 at 6:49 pm

I must say this recipe is FABULOUS!!!! I’ve made it 3 times so far this week, and they are gone within an hour no matter where I take them. :)

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29 Jeffrey May 2, 2012 at 8:02 pm

I used this exact recipe to make them, but I found it on a different sight, and I wish I had found yours FIRST… You would have tipped me off to some of the “pit-falls” to avoid… such as, making the filling AFTER the cookies, I made it at the same time, so when I went to apply it it got hard to work with, But I will check here Next time I bake and see what you have here!

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30 PolarButterfly July 24, 2012 at 11:31 am

This is fabulous!! I have been looking for a recipe for these cookies. I am a peanut butter addict as well and have been caught with a gob of it in my mouth! Thanks a million for your wonderful recipe!!!

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31 wendy May 12, 2013 at 4:10 pm

These are the best cookies. Even though I know how sinnfully rich and fattening these are, I am always able to justify that one more won’t hurt me.

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