Are you a Nutter Butter addict? I am. But sometimes I want nice, soft peanut butter sandwich cookies rather than a crispy, crunchy one. The trouble I had was I still wanted that authentic nutter butter taste, not just a regular peanut butter cookie.
And so this recipe was my solution! Nutter Butter Peanut Butter Sandwich Cookies are not rich but have a perfectly balanced sweetness and peanut butter flavor. These soft chewy cookies are held together with a simple peanut butter frosting that will have you hooked after just one bite!
The following post is a guest post by: Mindee from Mindee's Cooking Obsession. Read more about her here.
These cookies can be made at any time of the year. And if you have little ones, they will probably ask you to make them all of the time. After all, when it comes to cookies, who doesn't like an addictive cookie filled with a heavenly nutty creamy filling?
Mindee not only makes cookies, but also has a ton of family recipes including cake recipes like this Easy Lemon Bundt Cake.
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Love nuts? This recipe for Amaretto Cookies will make you fall in love with gluten free cookies. If you have never had an amaretto cookie, they are a delicate pillow like almond flavored cookie, made without flour and ready in less than 15 minutes.
- Nutter Butter Cookies (32 crushed Nutter Butters including filling)
- Baking Soda
Peanut Butter Frosting:
See recipe card for quantities you will need to make these Nutter Butter Peanut Butter Sandwich Cookies.
You may find this odd, but these Nutter Butter Peanut Butter Sandwich Cookies call for crushed nutter butter cookies. Essentially, they are cookies made from cookies! This is how you get that authentic flavor. You will use the entire cookie, filling and all.
Crushing the Nutter Butter
The easiest way to crush them is to process them to crumbs in a food processor. Remember you’re using the entire nutter butter, filling and all. If you don’t have a food processor you can use a blender, or a bullet type blender. You can even put the cookies in a gallon sized ziploc bag and crush the cookies with a rolling pin. This will take a little patience and muscle but it’s doable.
Measuring the Crumbs
For this recipe you’ll need 3 cups of cookie crumbs. No need to pack the cookie crumbs into your measuring cup. Just scoop them in and measure them. 32 cookies or one 16 oz. package of nutter butters equal approximately 3 cups. If you end up with a tablespoon more or less than 3 cups it’s fine.
Mixing up the Cookie Dough
Nutter Butter Peanut Butter Sandwich Cookie dough is a stiff dough. I highly recommend using a stand mixer for the cookie dough part. After adding the butter, vanilla and eggs to the dry ingredients you are going to start to wonder if you’ve missed something. The dough will seem resistant to coming together and look crumbly and dry. Just keep mixing and do not add any additional liquid. The dough will come together it just takes a minute.
Once fully mixed together. This cookie dough is not dry, but not sticky. It should hold together when scooped but not get stuck in the scoop.
Scooping out the Dough
Nutter Butter Peanut Butter Sandwich Cookies can be mini bite sized cookies or full size cookies. For mini cookies use a small ½ Tbs sized or #60 scoop. For full size use the 1 ½ Tbs. sized or #40 scoop. This recipe makes 40 full size individual cookies (20 sandwich cookies) or 80 mini cookies (40 sandwich cookies).
My preference is to bake these on a baking sheet lined with parchment paper, but you could also spray your pan with non-stick cooking spray. I can typically fit 12 full sized cookies on a pan or 20 mini cookies.
Don’t forget to press each scoop of cookie dough with the bottom of a flat glass. This will make the cookies bake evenly and give you flat topped cookies. Rounded tops will make your Nutter Butter Peanut Butter Sandwich Cookies look more like whoopie pies rather than sandwich cookies.
Be sure not to over bake the cookies or they will be dry. The full sized cookies only take 8-9 minutes at 350 degrees to bake and minis take 7-8 minutes.
Assembling Your Cookies
Completely cool the cookies before frosting with peanut butter frosting and sandwiching together.
To assemble the cookies, put peanut butter frosting on one cookie and top the frosting with another cookie. I find it easier to pipe the frosting onto the cookies than to spread it on with a frosting knife.
There are a few variations for the filling. Here are a few variations to consider among any others that you can imagine:
- Chocolate Hazelnut Spread - like Nutella or Kraft Hazelnut spread are good variations for peanut butter if you are looking for a chocolate substitute
- Cheese - Use a Cheese filling instead of the peanut butter filling for a sweet and salty kick!
- Fruity Filling - Use a strawberry or cherry jam for a classic peanut butter and jam taste.
Did I forget a variation? Just add it to your bucket list for making these cookies.
Equipment can have a big impact on how a recipe turns out. Have these tools and equipment ready to make this recipe: a stand mixer, cookie scoop, baking sheet, piping bag. This equipment will make it easier for you to make these cookies.
If you don't have these items, you can substitute as follows:
- Stand mixer - fork, potato masher, hand blender or bullet
- Cookie scoop - spoon
- Baking sheet - ceramic dish, aluminum tray, aluminum tray cover, disposable trays
- Piping bag - ziploc bag
Food Safety and Storage
It's always good practice to follow food safety guidelines.
- Cook thoroughly
- Use different utensils on cooked food, that previously touched raw meats or animal products
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Store your Nutter Butter Peanut Butter Sandwich Cookies in an airtight container or in a sealed ziploc bag so they don’t dry out.
These cookies also freeze well. Pack in an airtight container before popping them in the freezer. Within 6 months, thaw and eat. Thaw on the countertop at room temperature.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Guest Blogger and Recipe Developer at Mindee's Cooking Obsession
I’m Mindee from Mindee’s Cooking Obsession! I live in the western United States with my husband and 4 children. Baking and eating what I bake is one of my most favorite things to do! I’ve been experimenting with recipes for as long as I can remember. After graduating from culinary school in 2001, I continued trying out recipes on my family and friends. It wasn’t until 2016 that I decided to share my creations with everyone and jumped into the world of blogging! I love sharing recipes and teaching others to find joy in cooking for themselves and their families!
- 3 Cups Nutter Butter cookie crumbs (32 crushed Nutter Butters including filling)
- 1 Cup Flour
- ½ Cup Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ Cup Butter (softened but not melted)
- 1 tsp Vanilla
- 2 Eggs
Peanut Butter Frosting
- ½ Cup Creamy Peanut Butter
- 4 Tbs. Butter, softened
- 1 tsp Vanilla
- 2 Tbs. Milk
- 1 Cup Powdered Sugar
- Preheat your oven to 350 degrees.
- Line baking sheets with parchment paper or spray with non-stick cooking spray.
- Crush nutter butter cookies in a food processor filling and all until they are fine crumbs.
- Measure the nutter butter crumbs, flour, sugar, baking soda, and salt into the bowl of a stand mixer fitted with a paddle attachment and mix to combine.
- Add the butter, vanilla, and eggs.
- Mix until the cookie dough comes together in a dough that’s not sticky but holds together. This step will take a little patience. Do not add more liquid to the dough.
- Scoop cookie dough onto the prepared baking sheets with a 1 ½ Tbs or #40 scoop. You should get 12 to a baking sheet.
- Flatten each cookie to about ¼ inch thick using the bottom of a glass cup.
- Bake at 350 degrees for 8-9 minutes. Do not overbake.
- Completely cool the cookies before frosting.
- For the frosting, beat the peanut butter, butter, vanilla, milk and powdered sugar together until smooth.
- Spread or pipe frosting onto one cookie and top will another.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 79mgSodium: 316mgCarbohydrates: 42gFiber: 1gSugar: 18gProtein: 5g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.