June 2, 2020

Homemade Nutter Butters

Oreos may be the store-bought cookie of choice for many in the world but I'm proud to be in the minority with my preference for Nutter Butters, the delicious peanut butter sandwich cookies.  I'm a huge peanut butter fan so these cookies are right up my alley.  When I saw that Stella Parks had included a recipe for a homemade version of Nutter Butters in her fantastic cookbook, BraveTart: Iconic American Desserts, I bookmarked the pages for a future baking project.  No better time than the present, especially when we're still under shelter in place orders for the next few months, at least!

The cookie is a thin and crispy peanut flavored shortbread, but in my opinion the real star is the whipped peanut butter creme filling.  Made with butter, peanut butter, honey, vanilla, salt and powdered sugar, the creme is a peanut lover's dream!  I could seriously just eat the creme on its own and it would also be amazing as a frosting for cake or cupcakes.

The sandwiched cookies are pretty darn close to the original from Nabisco, if I do say so myself.  In all honesty I won't be making homemade Nutter Butters frequently because it's much easier to just buy a small pack at the store, but it was a fun project!

Homemade Nutter Butters

Makes about 30 3-inch peanut-shaped sandwich cookies
Peanut Butter Wafers
2 cups (9 oz) all-purpose flour, sifted, plus more for dusting
6 tablespoons (3 oz) unsalted butter, creamy and soft
1/3 cup (3 oz) creamy peanut butter
1 cup (7 oz) granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 large egg whites (2 1/4 oz)

Peanut Butter Creme
6 tablespoons (3 oz) unsalted butter, creamy and soft
1/3 cup (3 oz) creamy peanut butter
1 tablespoon (3/4 oz) honey
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup (4 oz) organize powdered sugar, sifted 

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.  Best 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.

Adjust oven rack to middle position and preheat to 350 F.  

On a flour-dusted surface, roll the dough until 1/2 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 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.

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.

Pipe 1/4 ounce (2 tsp) creme into the center of half of the rounds or 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.




  1. I love nutter butters and this is a very good recipe ,thank you for this great effort keep up the good work.
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  2. Thank you for sharing this delicious recipe with us.Cheap WordPress hosting


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