Homemade Nutter Butter Cookies
The ultimate comfort food, Homemade Nutter Butter Cookies are easy to make and irresistibly delicious! With rich peanut butter flavor and a luscious filling, they’re perfect for any occasion. Try this delightful recipe tonight and share the joy!
Equipment
- Baking Sheet
- Food Processor
- Oven
- Mixing Bowl
Ingredients
- 1 cup Peanut Butter (creamy)
- 1 cup Granulated Sugar
- 1 each Egg (room temperature)
- ½ teaspoon Vanilla Extract
- 1 tablespoon All Purpose Flour
- ¾ cup Peanut Butter (creamy)
- ⅓ cup Powdered Sugar
- 2 tablespoons Maple Syrup
- ½ teaspoon Vanilla Extract
- 3 ounces Ghirardelli Chocolate Melting Wafers (dark or milk chocolate)
- Flaky Sea Salt (optional)
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper. This step ensures that your cookies won’t stick, making cleanup a breeze.
- In a large mixing bowl, combine 1 cup of creamy peanut butter with 1 cup of granulated sugar. Using a hand mixer or a whisk, beat these together until the mixture is creamy and smooth.
- Add in 1 egg and ½ teaspoon of vanilla extract. Beat again until everything is well combined, and you have a consistent mixture.
- Gradually mix in 1 tablespoon of all-purpose flour. This will slightly thicken the dough, making it easier to handle.
- Using your hands, roll the dough into small balls, about ½ teaspoon to 1 teaspoon of dough per ball. This is where the fun begins!
- Place two balls side by side on the prepared baking sheet. Then, using the bottom of a cup or measuring cup, flatten the cookies to about ⅛ to ¼ inch thickness.
- To create the signature criss-cross markings, dip the tines of a fork into the flour and press down gently on each cookie.
- Bake the cookies in the preheated oven for 9 to 11 minutes or until they look golden brown. Remove them from the oven and let them rest on the baking sheet for about 5 minutes.
- After resting, carefully transfer the cookies to a cooling rack to cool completely. If you're in a hurry, pop them in the freezer for about 10 minutes to speed up the cooling process.
- While the cookies cool, prepare the filling by mixing ¾ cup of creamy peanut butter, ⅓ cup of powdered sugar, 2 tablespoons of maple syrup, and ½ teaspoon of vanilla extract in a bowl. Adjust the consistency with maple syrup or powdered sugar as needed.
- Spread about a teaspoon of filling onto the bottom of one cookie and sandwich it with another cookie. Repeat until all cookies are filled and paired.
- Transfer the sandwich cookies to a parchment-lined baking sheet and freeze them for 10 minutes.
- Melt the 3 ounces of chocolate wafers according to the package directions until smooth.
- Dip each sandwich cookie into the melted chocolate, allowing excess to drip off, then place them back on the parchment-lined baking sheet.
- If you wish, sprinkle flaky sea salt on top of the cookies before the chocolate sets.
- Allow the chocolate to set completely before serving. Enjoy your Homemade Nutter Butter Cookies!
Notes
- Storage Information: Cookies can be stored at room temperature in an airtight container for up to 4 days.
- Freezing: Lay the cookies out in a single layer on a parchment lined baking sheet and flash freeze for about 30 minutes. Once they’re frozen, place them in an airtight, freezer-safe ziplock bag and keep them in the freezer for up to 3 months. To thaw, let defrost at room temperature for 3 to 4 hours before serving.