Copycat Nutter Butters Recipe
Nutter Butters are a beloved peanut butter cookie that has been delighting taste buds for decades. If you’re a fan of these iconic treats, you’ll be thrilled to know you can make a delicious copycat version right at home. This recipe will guide you through creating these crunchy, peanut butter-filled delights from scratch.
What are Nutter Butters?
Nutter Butters are a classic peanut butter sandwich cookie. The original Nutter Butters feature two peanut-shaped cookies with a rich, creamy peanut butter filling. This copycat recipe aims to replicate the same taste and texture, providing a homemade version of these nostalgic treats.
Ingredients Needed for Copycat Nutter Butters
Peanut Butter Cookie Dough
- Butter: 1 cup (2 sticks), softened
- Granulated Sugar: 1 cup
- Brown Sugar: 1 cup, packed
- Peanut Butter: 1 cup (creamy or chunky, based on preference)
- Eggs: 2 large
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 ½ cups
- Baking Soda: 1 teaspoon
- Baking Powder: 1 teaspoon
- Salt: ½ teaspoon
Peanut Butter Filling
- Peanut Butter: 1 cup (creamy)
- Powdered Sugar: 1 cup
- Butter: ¼ cup (½ stick), softened
- Vanilla Extract: 1 teaspoon
Essential Kitchen Tools
- Mixing Bowls: For combining ingredients.
- Electric Mixer: Stand mixer or hand mixer for creaming the butter and sugar.
- Baking Sheets: For baking the cookies.
- Parchment Paper: To line the baking sheets.
- Cookie Scoop: For evenly portioning the dough.
- Fork: For creating the peanut shape and crosshatch pattern.
- Cooling Rack: To cool the cookies before assembling.
Step-by-Step Recipe Instructions
Making the Cookie Dough
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Peanut Butter and Eggs: Beat in the peanut butter until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Shaping the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Shape the Dough: Using a cookie scoop or tablespoon, portion out the dough and roll it into small balls. Place them on a parchment-lined baking sheet.
- Create Peanut Shape: Gently flatten each ball with a fork, first vertically and then horizontally, to create a crosshatch pattern. Pinch the sides slightly to form an oval peanut shape.
Baking the Cookies
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden. The centers will still be soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Preparing the Peanut Butter Filling
- Cream Butter and Peanut Butter: In a medium mixing bowl, beat together the softened butter and peanut butter until smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, beating until light and fluffy.
- Add Vanilla: Mix in the vanilla extract.
Assembling the Cookies
- Spread Filling: Once the cookies are completely cooled, spread a generous amount of peanut butter filling on the flat side of half of the cookies.
- Sandwich Cookies: Top with the remaining cookies, flat side down, to form a sandwich.
Tips for Perfect Copycat Nutter Butters
- Properly Soften Butter: Ensure your butter is adequately softened for both the cookie dough and filling to achieve the right texture.
- Don’t Overbake: The cookies should be slightly soft in the center when removed from the oven. They will continue to firm up as they cool.
- Consistent Size: Use a cookie scoop to ensure all cookies are the same size for even baking and easier sandwiching.
Variations and Substitutions
- Chunky Peanut Butter: For extra texture, use chunky peanut butter instead of creamy.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the finished cookies for an extra touch of decadence.
Serving Suggestions
- With Milk: Enjoy these cookies with a cold glass of milk for a classic pairing.
- As a Dessert: Serve as part of a dessert platter with other cookies and sweets.
- Gift Idea: Package them in a decorative tin or jar for a homemade gift.
Storing and Freezing Instructions
- Storing: Store the assembled cookies in an airtight container at room temperature for up to a week.
- Freezing: You can freeze the baked cookies (before adding the filling) for up to 3 months. Thaw and assemble when ready to serve.
Nutritional Information
Each serving (1 cookie sandwich) has approximately:
- Calories: 210
- Protein: 4g
- Fat: 12g
- Carbohydrates: 24g
- Fiber: 1g
- Sugar: 14g
Conclusion
Making your own Nutter Butters at home is a fun and rewarding process that yields delicious results. These copycat cookies capture the essence of the original while allowing for customization and the satisfaction of homemade baking. Perfect for snacking, sharing, or gifting, these peanut butter cookies are sure to become a favorite in your recipe collection.
FAQs
1. Can I use natural peanut butter for this recipe? Yes, but be aware that natural peanut butter can make the dough and filling slightly more oily. Stir well before using.
2. How can I make the cookies chewier? Reduce the baking time by a minute or two to keep the centers softer.
3. Can I use almond butter instead of peanut butter? Yes, almond butter can be used, but it will alter the flavor profile of the cookies.
4. What if I don’t have a cookie scoop? You can use a tablespoon to portion out the dough. Just try to keep the sizes consistent.
5. Can I add chocolate chips to the cookie dough? Absolutely! Mini chocolate chips would be a delicious addition to the dough.
Source: thesoccermomblog.com
Copycat Nutter Butters Recipe
Nutter Butters are a beloved peanut butter cookie that has been delighting taste buds for decades. If you're a fan of these iconic treats, you'll be thrilled to know you can make a delicious copycat version right at home. This recipe will guide you through creating these crunchy, peanut butter-filled delights from scratch.
- Cookie 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
To make the cookies:
- 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.
- Form each ball into a log shape, then roll in sugar.
- Place logs on cookie sheet about 2 inches apart.
- 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.
- To make the peanut butter filling.
- Using a standing mixer, beat butter on medium speed until fluffy.
- Mix in peanut butter, 1 cup powdered sugar, milk and vanilla extract.
- Gradually mix in the remaining powdered sugar until smooth.
- Group your baked cookies into pairs, then spoon 1 Tablespoon of filling on the bottom cookie for each pair.
- Place a second cookie onto the top of the filling to create a sandwich.