Homemade Nutter Butter Cookies
These Nutter Butter Cookies are an addictively delicious homemade version of classic peanut butter sandwich cookies! Crisp peanut butter cookies sandwiched together with creamy peanut butter filling, dipped in chocolate and finished with a sprinkle of flaky sea salt. So good!
Servings 16
Calories 267kcal
Ingredients
Peanut Butter Cookies
- 1 cup peanut butter creamy
- 1 cup granulated sugar
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon all purpose flour
Peanut Butter Filling
- ¾ cup peanut butter creamy
- ⅓ cup powdered sugar
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Optional
- 3 ounces Ghirardelli chocolate melting wafers dark or milk chocolate or use semi-sweet chocolate chips
- flaky sea salt optional
Instructions
Peanut Butter Cookies
- Preheat oven to 350°F and line a large baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, beat peanut butter and granulated sugar together until creamy. Add egg and vanilla extract and beat until thoroughly combined.1 cup peanut butter, 1 cup granulated sugar, 1 egg, ½ teaspoon vanilla extract
- Roll dough into small balls, using about ½ teaspoon to 1 teaspoon of cookie dough per ball.
- Place two balls next to each other on the prepared baking sheet and then using the bottom of a cup or measuring cup, flatten the cookies to ⅛ to ¼ inch thickness. Dip the tines of the fork into the flour and press into the cookie to create the criss-cross markings.1 tablespoon all purpose flour
- Bake cookies for 9 to 11 minutes. Remove from oven, let rest on baking sheet for 5 minutes and then carefully transfer to a cooling rack to cool completely. (To speed up the process, transfer to the freezer for about 10 minutes.)
Peanut Butter Filling
- While the cookies are cooling, prepare the filling by beating the peanut butter, powdered sugar, maple syrup and vanilla extract together. Too thick? Add a little more maple syrup or milk. Too thin? Add more powdered sugar.¾ cup peanut butter, ⅓ cup powdered sugar, 2 tablespoons maple syrup, ½ teaspoon vanilla extract
- Spread the filling, about a teaspoon or so per cookie, onto the bottom of one cookie and use the other cookie to make it into sandwich. Repeat until all cookies have been filled and sandwiched.
- Transfer the cookies to a parchment lined baking sheet and place in the freezer for 10 minutes.
Finishing Touches
- Melt the chocolate wafers according to the package directions until chocolate is completely melted and smooth.3 ounces Ghirardelli chocolate melting wafers
- Dip the cookies in the chocolate and place back on the parchment lined baking sheet. Sprinkle with flaked sea salt if desired.flaky sea salt
- Let chocolate set up completely before serving.
Notes
Storage Information: Cookies can be stored at room temperature in an airtight container for up to 4 days.
To freeze, 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 am 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.
Nutrition
Calories: 267kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 135mg | Potassium: 194mg | Fiber: 2g | Sugar: 23g | Vitamin A: 15IU | Calcium: 17mg | Iron: 1mg