Description
Copycat homemade Nutter Butter cookies featuring crisp peanut butter cookies filled with a creamy peanut butter center, optionally dipped in chocolate and topped with flaky sea salt.
Ingredients
- 1 cup creamy peanut butter (cookies)
- 1 cup granulated sugar
- 1 egg (room temperature)
- ½ teaspoon vanilla extract
- 1 tablespoon all‑purpose flour
- ¾ cup creamy peanut butter (filling)
- ⅓ cup powdered sugar
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract (filling)
- Optional: 3 ounces chocolate (melting wafers, dark, milk, or semi‑sweet)
- Optional: flaky sea salt (for garnish)
Instructions
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper or a silicone mat.
- In a bowl, beat 1 cup peanut butter and 1 cup granulated sugar until smooth.
- Add the egg and ½ teaspoon vanilla extract, mixing until well combined.
- Stir in 1 tablespoon flour until just incorporated.
- Roll dough into small balls using ½ to 1 teaspoon of dough per cookie.
- Place two balls side-by-side on the baking sheet and flatten to ⅛–¼ inch thickness, pressing them together slightly.
- Use a floured fork to make criss-cross markings on the cookies.
- Bake for 9–11 minutes. Cool on the sheet for 5 minutes, then transfer to a rack. Optional: freeze for 10 minutes to speed cooling.
- Make the filling: beat ¾ cup peanut butter, ⅓ cup powdered sugar, 2 tablespoons maple syrup, and ½ teaspoon vanilla extract until creamy. Adjust consistency as needed.
- Spread 1 teaspoon filling on the bottom side of a cookie, then sandwich with another. Repeat for all cookies.
- Place assembled cookies on parchment and freeze for 10 minutes to firm up.
- (Optional) Melt 3 ounces of chocolate and dip each cookie halfway. Sprinkle with flaky sea salt if desired.
- Allow chocolate to set before serving.
Notes
- For extra texture, use crunchy peanut butter in the cookies or filling.
- Adjust the size of dough balls to make larger or smaller cookies—bake time may vary.
- If filling is too runny, add powdered sugar; if too firm, add syrup or milk.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Chocolate dip is optional—the cookies are great plain too.
