Bravetart’s Homemade Nutter Butters

Homemade Nutter Butter Cookies

If you’re a peanut butter fan like me, you’ve eaten your fair share of Nutter Butter cookies. Crispy peanut butter wafers filled with a peanut butter creme center. Yes, please. I decided to make them when I opened BraveTart’s new book for the first time.

Bravetart

The pages fell open right to a picture of her Nutter Butters and I couldn’t get my mind off making them. And that’s after flipping through more than 300 glorious pages of her incredible book focusing on Iconic American Desserts. There’s so much yum to make. We’re talking tons of classic dessert recipes inside plus recipes (and their origin stories) to recreate your favorite American brands like Twinkies, Oreos, Cracker Jacks, Pop Tarts, Fig Newtons, Snickers, Thin Mints and so much more.

Bravetart: Iconic American Desserts is a classic itself from the seriously sweet-minded Stella Parks. Check out her book and if you’re on Twitter, I highly recommend following her there @bravetart. She is incredibly generous with her knowledge and she has the goodies to back it up, too!

Okay let’s get baking.

Cookie Dough

The cookie dough is quick to whip up with flour, butter, sugar, salt, peanut butter, egg whites and baking soda. Once you’ve formed a soft dough, you’ll knead it into two discs for rolling and cutting out cookies.

Cutting Cookies

Stella recommends a bikini-shaped cookie cutter, but I didn’t have one. I did have this similar shape from Sweet Sugarbelle (above) that I made work though. I could have just stuck with the shape as is, but instead I made one cut and then rotated the cookie cutter 180 degrees and made a second cut right on top. The shape in the center then ends up being symmetrical and much more like a peanut. This method did leave me with a lot more scraps to use for re-rolling but I didn’t mind.

Cookie Impressions

Once I had my cutouts made and transferred to a parchment paper-lined baking sheet it was time to make an impression. I found a plastic potato masher that coincidentally ended up being the exact size of my cut out cookies. The grid on the masher made the perfect design by gently pressing into the dough.

Peanut Cookies

All lined up and ready for the oven.

Cookies

Bake the cookies for about 15 minutes and let them cool completely before piping the middles with peanut butter cream.

Piping Peanut Butter Cream

Pipe swirls of peanut butter creme on half of the cookies filling in each domed end of the peanut.

Peanut Butter Cookie Sandwiches

Sandwich them together for a classic cookie treat.

Bravetart’s Homemade Nutter Butter® Cookies

Ingredients:

Cookies
  • 2 cup all-purpose flour, plus more for dusting
  • 6 tablespoons unsalted butter, creamy and soft about 68 degrees F
  • 1/3 cup creamy peanut butter
  • 1 cup sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
  • 2 large egg whites
Peanut Butter Creme
  • 2 tablespoons unsalted butter, creamy and soft about 68 degrees F
  • 1/3 cup creamy peanut butter
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
  • 1 cup powdered sugar, sifted

Directions:

Prepare the dough: 
  1. Sift 2 cups flour into a medium bowl and set aside.
  2. Preheat oven to 350 degrees F and adjust oven rack to middle position.
  3. Combine butter, peanut butter, sugar, baking soda and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and cream until light and fluffy, about 5 minutes.
  4. Beat the egg 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.
  5. Sprinkle in the flour, and mix to form a soft dough.
  6. Knead dough against sides of the bowl to form a smooth ball. Divide in half and flatten into two discs.
  7. On a flour-dusted work surface, roll the dough until 1/2 inch thick. Sprinkle with flour, flip, sprinkle again, and roll just shy of 1/8 inch.
  8. Cut into peanuts with a 3-inch bikini cutter or simple 2 1/4 inch rounds. Gently lift with an offset spatula and arrange cutouts on a parchment-lined baking sheet. Gently score the cutouts in a criss-cross pattern. Gather scraps, re-roll and cut as before. Bake wafers until firm and dry, about 13-15 minutes. Cool completely on the baking sheet.
Make the creme:
  1. 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 incorporated, increase to medium and beat until the creme is soft and light, about 5 minutes.
  2. Transfer to a pastry bag fitted with a 1/2 inch plain tip. Pipe two teaspoons creme onto half of the cookies, filling each lobe of the peanut shape. Sandwich with remaining wafers.
  3. Transfer to an airtight container and refrigerate until the filling is set, about 15 minutes. Store up to one week at room temperature or a month in the fridge. Serve at room temperature.
Shared with permission from © BRAVETART: Iconic American Desserts by Stella Parks, 2017

 

 

Piping Nutter Butters

Hope you enjoy these perfectly peanutty cookies!

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