Copycat Nutter Butter Cookies

Nutter Butter treats are one of my preferred indulgences — yet I had no clue they were so natural to make yourself at home!

Furthermore, as essentially whatever else, hand crafted tastes sooo much better!

Obviously, since we made our copycat Nutter Butter treats by hand, they’re not all ideal looking, yet let me let you know, the flavor is off the diagrams!!

Copycat Nutter Butter Cookies

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Recipe by thesoccermomblogCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

20

minutes
Cooking time

10

minutes
Total time

30

minutes

These Copycat Nutter Butter Cookies are just as good as they look and honestly way better than the original. This simple recipe is Vegan, Gluten-Free, and SO easy to make.

Ingredients

  • 1 1/2 cups flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon kosher salt

  • 1/2 cup unsalted sweet cream butter softened

  • 1 cup light brown sugar

  • 1 cup smooth peanut butter

  • 1 large egg

  • 1/2 teaspoon pure vanilla extract

  • 1/2 cup sugar to roll the dough in

  • Peanut Butter Filling:
  • 1/4 cup unsalted sweet cream butter softened

  • 1/2 cup smooth peanut butter

  • 1 1/2 cups powdered sugar

  • 2 Tablespoons whole milk

  • 1/4 teaspoon pure vanilla extract

Directions

  • Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat. Pour 1/2 cup of sugar into a small bowl and set aside.
  • Whisk together flour, baking soda, and salt in a mixing bowl and set aside.
  • Using a standing mixer or electric hand mixer, cream together butter, brown sugar and peanut butter.
  • Add the egg and vanilla and continue mixing.
  • Gradually pour bowl of dry ingredients into the wet ingredients and mix just until combined.
  • Divide dough into small balls, about 1 inch in diameter each.
  • Place logs on cookie sheet about 2 inches apart.
  • Form each ball into a log shape, then roll in sugar.
  • Using the tines of a fork, make a criss-cross pattern in your dough logs, then pinch the middle of the cookie to make a peanut shape.
  • Bake 10-12 minutes, until lightly browned on the edges, but still soft in center.
  • Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Notes

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