Nutter Butter Cookies Recipes

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HOMEMADE NUTTER BUTTER COOKIES



Homemade Nutter Butter Cookies image

Provided by Barbara Schieving

Categories     Cookies

Time 32m

Number Of Ingredients 14

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1 stick unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup chunky peanut butter
Additional sugar for coating cookies
4 tablespoon butter (room temperature)
1/2 cup chunky peanut butter
1 1/2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

Steps:

  • Preheat oven to 350°.
  • In a small bowl, mix together flour, baking soda, and salt; set aside.
  • In a large mixing bowl, cream together butter and brown sugar. Add the egg and vanilla and beat until well combined. Add the peanut butter and mix to combine. Add the dry ingredients and mix until just blended.
  • Form dough into 1 inch balls. Roll in sugar. Shape into a log. Roll log in sugar. Place logs on cookie sheet about 2 inches apart. Using the tines of a fork, make a criss-cross pattern in the dough. Pinch the middle of the cookie to make a peanut shape.
  • Bake 10-12 minutes, until lightly browned on the edges and still soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • Filling
  • In a large mixing bowl, beat butter on medium speed until fluffy. Beat in peanut butter, 1 cup powdered sugar, the milk and vanilla. Gradually beat in remaining powdered sugar until smooth.

NUTTER BUTTER® COOKIES



Nutter Butter® Cookies image

Made from equal parts butter and peanut butter, these shortbread wafers are ultra-crunchy and salty-sweet-perfect for sandwiching with whipped peanut butter creme. They're best made with commercial peanut butter, which makes the dough and filling easy to handle.

Provided by Stella Parks

Categories     Cookies     Peanut Butter     Kid-Friendly     Sandwich     Bake     Dessert     snack     Small Plates

Yield About 30 (3-inch) peanut-shaped or 35 (2 1/4-inch) round sandwich cookies

Number Of Ingredients 15

Peanut Butter Wafers:
2 cups (9 ounces) all-purpose flour, such as Gold Medal, plus more for dusting
6 tablespoons (3 ounces) unsalted butter, creamy and soft-about 68°F
1/3 cup (3 ounces) creamy peanut butter, such as Skippy
1 cup (7 ounces) sugar
1/4 teaspoon baking soda
1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
2 large egg whites (1/4 cup (2 1/4 ounces))
Peanut Butter Creme:
6 tablespoons | 3 ounces unsalted butter, creamy and soft-about 68°F
1/3 cup | 3 ounces creamy peanut butter, such as Skippy
1 tablespoon | 3/4 ounce honey
1 teaspoon vanilla extract
1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
1 cup | 4 ounces organic powdered sugar, sifted

Steps:

  • Prepare the dough:
  • Sift flour (if using a cup measure, spoon into the cup and level with a knife before sifting).
  • Combine butter, peanut butter, sugar, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and cream until fluffy and light, about 5 minutes. Beat the whites with a fork until foamy and thin, then add to the butter and sugar in four additions, letting each incorporate before adding the next. Scrape the bowl and beater with a flexible spatula, then resume mixing on low. Sprinkle in the flour, and mix to form a soft dough.
  • Knead against the sides of the bowl to form a smooth ball, divide in half, and flatten into discs. Use immediately, or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
  • Make the wafers:
  • Adjust oven rack to middle position and preheat to 350°F. On a flour-dusted surface, roll the dough until 1/2 inch thick. Sprinkle with flour, flip, sprinkle again, and roll just shy of 1/8 inch. Slide an offset spatula under the dough to loosen. Cut into "peanuts" with a 3-inch bikini cookie cutter (see Cooks' Note) or into simple 2 1/4-inch rounds and arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between them. If you like, gently score the cutouts with a bench scraper to make a diamond pattern. Gather scraps, re-roll, and cut as before. The remaining scraps can also be baked, to grind for crumbs.
  • Bake until wafers are firm and dry, about 15 minutes. Cool completely on the baking sheet. Use immediately, or transfer to an airtight container and store for up to a week at room temperature or a month in the fridge.
  • Make the creme:
  • Combine butter, peanut butter, honey, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then sprinkle in the powdered sugar a little at a time. Once fully incorporated, increase to medium and beat until the creme is soft and light, about 5 minutes, pausing to scrape the bowl and beater halfway through. Transfer to a pastry bag fitted with a 1/2-inch plain tip.
  • Sandwich the cookies:
  • Pipe 1/4 ounce (2 teaspoons) creme into the center of half of the rounds or 1/8 ounce (1 teaspoon) into each "lobe" of a peanut. Sandwich with the remaining wafers; there are extras to account for breakage. Transfer to an airtight container and refrigerate until the filling has set, about 15 minutes. Store up to 1 week at room temperature or up to a month in the fridge; serve at room temperature.
  • Mix it up!
  • Cookie Crumbs: Grind broken wafers and scraps in a food processor until fine; freeze in a quart zip-top bag for up to 6 months. Use to replace the graham cracker crumbs in Souffléed Cheesecake or bake into a crumb crust.
  • Vegan: Replace the butter in the dough and filling with an equal amount of refined coconut oil and omit the egg whites in the dough. Refrigerate for 15 minutes before rolling the dough.
  • Gluten-Free: Replace the all-purpose flour with 4 ounces (1 1/4 cups) oat flour, 3 ounces (2/3 cup) white rice flour, and 2 ounces (1/2 cup) coconut flour.

NUTTER BUTTER COOKIES



Nutter Butter Cookies image

Make and share this Nutter Butter Cookies recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 25m

Yield 24 nutter butters

Number Of Ingredients 10

1/2 cup shortening
2/3 cup sugar
1 egg
1/2 teaspoon salt
3 tablespoons creamy peanut butter
1/2 cup Quaker Oats
1 cup flour
1/2 cup creamy peanut butter
3/4 cup powdered sugar
1 tablespoon fine cookie crumbs (graham cracker, etc.)

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large bowl, cream together the shortening and the sugar with an electric mixer.
  • Add the egg, salt and peanut butter and beat until well blended.
  • Put the oats in a blender or a food processor and grind away until they are almost as finely ground as flour.
  • Add the oats and the flour to the mixture and blend well.
  • Pinch out small portions of the dough and roll into 1 inch balls in the palm of your hand.
  • Press these flat on an ungreased cookie sheet so that they form 2 inch circles.
  • Bake for 8 to 10 minutes, until light brown around the edges.
  • While the cookies are baking, combine the filling ingredients in a small bowl.
  • When the cookies have cooled down, use a butter knife to spread a thin layer of filling on the flat side of a cookie and then press another one on top.
  • Repeat till all the cookies and the filling are use up.

BUTTER COOKIES



Butter Cookies image

This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. -Ruth Griggs, South Hill, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
Red food coloring, optional

Steps:

  • Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.

NUTTER BUTTER COOKIE BARS



Nutter Butter Cookie Bars image

Provided by Six Sisters Stuff

Yield 20

Number Of Ingredients 9

2 cups brown sugar
1/2 cup butter
2 eggs
1 Tablespoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
2 cups flour
1 cup milk chocolate chips
16 Nutter Butter Cookies (divided and broken into pieces)

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9 x 13 inch pan with non stick cooking spray.
  • Cream brown sugar and butter in the bowl of an electric mixer.
  • Add eggs and vanilla and beat until combined.
  • Add baking powder, salt, and flour and mix it all together.
  • Mix in your chocolate chips then slowly mix in 12 crushed Nutter Butter Cookies.
  • Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
  • Sprinkle the 4 crushed nutter butters over the top.
  • Bake at 350 for about 30 minutes. Be careful not to overcook - the middle might be a little gooey.
  • Cool completely before slicing into squares.

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