Homemade Nutter Butters

Serves 40
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Directions

  1. 1In a large mixing bowl, mix together the melted butter, sugar and peanut butter using an electric mixer until smooth and completely incorporated.
  2. 2In a large mixing bowl, mix together the melted butter, sugar and peanut butter using an electric mixer until smooth and completely incorporated.
  3. 3In a large mixing bowl, mix together the melted butter, sugar and peanut butter using an electric mixer until smooth and completely incorporated.
  4. 4Add in the eggs and vanilla extract one at a time, mixing well between each addition.
  5. 5Add in the eggs and vanilla extract one at a time, mixing well between each addition.
  6. 6Add in the eggs and vanilla extract one at a time, mixing well between each addition.
  7. 7In a separate bowl, whisk together the flour, cornstarch, baking soda and baking powder.
  8. 8In a separate bowl, whisk together the flour, cornstarch, baking soda and baking powder.
  9. 9In a separate bowl, whisk together the flour, cornstarch, baking soda and baking powder.
  10. 10Add the dry ingredients to the wet ingredients and mix just until there are no dry streaks remaining. The dough should be thick.
  11. 11Add the dry ingredients to the wet ingredients and mix just until there are no dry streaks remaining. The dough should be thick.
  12. 12Add the dry ingredients to the wet ingredients and mix just until there are no dry streaks remaining. The dough should be thick.
  13. 13Cover and refrigerate the dough for at least one hour.
  14. 14Cover and refrigerate the dough for at least one hour.
  15. 15Cover and refrigerate the dough for at least one hour.
  16. 16Preheat the oven to 325˚F and line two baking sheets with parchment paper.
  17. 17Preheat the oven to 325˚F and line two baking sheets with parchment paper.
  18. 18Preheat the oven to 325˚F and line two baking sheets with parchment paper.
  19. 19Scoop the dough out in one teaspoon-sized portions.
  20. 20Scoop the dough out in one teaspoon-sized portions.
  21. 21Scoop the dough out in one teaspoon-sized portions.
  22. 22Roll each portion into a ball, then place two balls next to each other (touching) on the baking sheet, spacing them about 1 ½ inches apart.
  23. 23Roll each portion into a ball, then place two balls next to each other (touching) on the baking sheet, spacing them about 1 ½ inches apart.
  24. 24Roll each portion into a ball, then place two balls next to each other (touching) on the baking sheet, spacing them about 1 ½ inches apart.
  25. 25Using the tines of a fork, press down widthwise and then lengthwise to create a criss cross pattern and to flatten out the dough.
  26. 26Using the tines of a fork, press down widthwise and then lengthwise to create a criss cross pattern and to flatten out the dough.
  27. 27Using the tines of a fork, press down widthwise and then lengthwise to create a criss cross pattern and to flatten out the dough.
  28. 28Bake for 13-15 minutes, until the bottoms are deep golden brown.
  29. 29Bake for 13-15 minutes, until the bottoms are deep golden brown.
  30. 30Bake for 13-15 minutes, until the bottoms are deep golden brown.
  31. 31Remove from the oven and let cool for a few minutes, then transfer the cookies to a cooling rack to cool completely before filling.
  32. 32Remove from the oven and let cool for a few minutes, then transfer the cookies to a cooling rack to cool completely before filling.
  33. 33Remove from the oven and let cool for a few minutes, then transfer the cookies to a cooling rack to cool completely before filling.
  34. 34Add the peanut butter, powdered sugar, 4 tablespoons of milk and vanilla to a mixing bowl and mix until smooth and completely incorporated.
  35. 35Add the peanut butter, powdered sugar, 4 tablespoons of milk and vanilla to a mixing bowl and mix until smooth and completely incorporated.
  36. 36Add the peanut butter, powdered sugar, 4 tablespoons of milk and vanilla to a mixing bowl and mix until smooth and completely incorporated.
  37. 37Transfer the mixture to a piping bag (or just any regular plastic bag and cut off the corner to pipe).
  38. 38Transfer the mixture to a piping bag (or just any regular plastic bag and cut off the corner to pipe).
  39. 39Transfer the mixture to a piping bag (or just any regular plastic bag and cut off the corner to pipe).
  40. 40Flip over a cookie so the flat bottom is facing up.
  41. 41Flip over a cookie so the flat bottom is facing up.
  42. 42Flip over a cookie so the flat bottom is facing up.
  43. 43Pipe a ~½ teaspoon dollop on each side of the cookie.
  44. 44Pipe a ~½ teaspoon dollop on each side of the cookie.
  45. 45Pipe a ~½ teaspoon dollop on each side of the cookie.
  46. 46Place another cookie on top to create a sandwich. Repeat and enjoy!
  47. 47Place another cookie on top to create a sandwich. Repeat and enjoy!
  48. 48Place another cookie on top to create a sandwich. Repeat and enjoy!

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup unsalted butter, melted
  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup natural creamy peanut butter (no sugar added, just peanuts and salt)
  • 1 cup natural creamy peanut butter (no sugar added, just peanuts and salt)
  • 1 cup natural creamy peanut butter (no sugar added, just peanuts and salt)
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.5 cup natural creamy peanut butter (no sugar added, just peanuts and salt)
  • 0.5 cup natural creamy peanut butter (no sugar added, just peanuts and salt)
  • 0.5 cup natural creamy peanut butter (no sugar added, just peanuts and salt)
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 4 tablespoons milk of choice
  • 4 tablespoons milk of choice
  • 4 tablespoons milk of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract

Equipment

electric mixerlarge mixing bowlseparate bowltwo baking sheetsparchment paperforkcooling rackpiping bagregular plastic bag

Tips

  • Recruit a helper when rolling the peanut butter dough into balls and shaping it, especially if doing it with kids.
  • If the filling is too thick to pipe, add an additional 1 tablespoon of milk.