- 1 1/4 cups peanut butter
- 1 cup sugar
- 1 cup powder sugar
- 1/2 a stick softened butter
- 1 egg
- 1-2 tablespoons milk
- 2 teaspoons vanilla
These Homemade Nutter Butter Cookies will quickly satisfy any of your peanut butter cravings. They are perfectly soft and chewy, not super sweet, and full of toasty peanut buttery deliciousness. You’re going to love them!
1. Preheat your oven to 350.
2. In a bowl combine 1 cup of peanut butter (chunky or smooth), 1 cup sugar, 1 egg, and 1 teaspoon of vanilla. Stir until everything is combined.
3. Decide how big you would like the cookies. The size will determine how long the cookies bake.The bigger the cookie, the longer they will take. I like to use a my Pampered Chef medium scoop. Scoop the cookies onto you baking sheet or baking stone. Use a fork to gently press the cookies down a bit and form the classic cross-hatch pattern. I LOVE my Pampered Chef baking stones. You don’t have to spray them with anything and the cookies always turn out perfectly.
If you are going for the classic nutter butter shape, simply put two of the cookies balls close together and then smash them with a fork to get the classic cross-hatch pattern. They should squish together. These cookies don’t really spread too much when they cook, but give them a bit of room.
4. Place the cookies into the oven. Again, the larger the cookie the longer they will take to bake. I would check them after 10 minutes. They will appear solid, but soft when they are cooked all the way through. Take them out of the oven when they reach that point, but do not try to remove them from the pan until they have set for about 5 minutes.
I apologize that I don’t have pictures of the giant peanut shaped cookies baking. I completely spaced it when I was baking them.
5. Remove the cookies from the pan and allow them to cool.
6. In a bowl combine the remaining 1/4 cup of peanut butter, (I would use smooth here, but chunky would probably work fine in a pinch.) softened butter, powdered sugar, 1 teaspoon of vanilla, and 1 tablespoon of milk. Use a mixer to get the frosting nice and fluffy. If it seems to thick add another tablespoon of milk. Mix until the frosting is combined, smooth, and fluffy. It should look like the picture below.
7. When your cookies are cool, gently flip half of them over. Using your cookie scoop, scoop frosting onto the upside down cookies. Gently top with another cookie. Voila! Homemade Delectable Nutter Butter Cookies!
*You can very easily double or triple this recipe.
*Use real vanilla! Imitation vanilla is not as flavorful. I know it’s more expensive, but it is worth it!
*Use a natural peanut butter. I used Skippy Natural Peanut Butter. It’s Mr. Teacher’s favorite. The cookies had crunchy and the frosting had the smooth.
*The dough also freezes remarkably well. Simply make the dough and scoop it onto a cookie sheet. Pop the sheet in the freezer until the balls are solid. Then put them into a container until they are craved. When it is time to bake, remove them from the freezer. Set the balls on a cookie sheet for about 30 minutes or until they are soft enough to press down with a fork. Then follow the baking instructions.
*These cookies will stay fresh a few days in an airtight container, but I don’t think they will last that long.
I know that you will love these cookies as much as we do. Happy snacking!
The Teacher's Table
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