Homemade Nutter Butter Cookies Recipe

My latest Peanut Butter Cookie Recipe offers an irresistible twist on cookies. I blend all-purpose flour, baking soda, unsalted butter, creamy peanut butter, and sugars to produce a cookie that is soft and chewy. Egg and vanilla extract make each bite rich and memorable. I can’t wait to share more.

I’ve always been a fan of reinventing old classics and that’s why I had to share my twist on these Homemade Nutter Butters. I first came across a peanut butter cookie recipe that promised chewier, creamier cookies and I just knew I had to try it out.

Using simple ingredients like 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, softened unsalted butter, creamy peanut butter, and both granulated and light brown sugars, I created a cookie that’s softer and a whole lot more fun to bite into. I tossed in 1 large egg and 1 tsp vanilla extract too, knowing that the extra richness would make all the difference.

I’ve made these cookies a bunch of times now; they’re rewarding and a great go-to snack when I’m feeling a bit nostalgic for those delicious cookie recipes I loved growing up. Let me tell you, once you try these, you’ll be coming back for more.

Why I Like this Recipe

1. I really love how the mix of peanut butter and unsalted butter makes these cookies so creamy and flavorful, it reminds me of those fun afternoons baking with my family.
2. I dig that the recipe is super easy to follow even if you mess up a little bit, the ingredients come together perfectly without any stressful steps.
3. I appreciate the chewy texture and the light golden edges, even if i sometimes over flatten them, they always come out totally delicious.
4. I like that this recipe is one i can whip up any time and it never disappoints – it’s like a little comfort food treat that keeps me coming back for more.

Ingredients

• All-purpose flour gives structure and carbohydrates for energy, but sometimes feels a bit bland.
• Creamy peanut butter adds protein and healthy fats, making cookies nutty and delicious.
• Unsalted butter provides rich flavor and tenderness, helping cookies remain soft and tasty.
• Granulated sugar gives cookies sweetness and spread, balancing flavors nicely.
• Light brown sugar offers moisture and a caramel note, deepening cookie taste.
• An egg binds ingredients and adds protein, ensuring cookies hold together.
• Vanilla extract rounds out the flavor with a warm, sweet aroma that’s irresistible.

Ingredient Quantities

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a small bowl, mix together 1 1/4 cups all-purpose flour, 1/2 tsp baking soda and 1/4 tsp salt.

3. In a large bowl, cream the 1/2 cup unsalted butter, softened, with 1/2 cup creamy peanut butter until it’s smooth and fluffy.

4. Stir in 1/2 cup granulated sugar and 1/2 cup light brown sugar, packed well, until the mixture looks light and creamy.

5. Beat in 1 large egg and 1 tsp vanilla extract, making sure its all well combined.

6. Gradually add the flour mixture to the wet ingredients, stirring slowly until the dough just comes together—you dont want to over mix it.

7. Scoop about a heaping tablespoon of dough and roll it into a ball, then place it on your prepared baking sheet about 2 inches apart.

8. Press each ball gently with a fork to flatten and give them that classic nutter butter look, but be careful to not over flatten.

9. Bake for 10 to 12 minutes until the cookies are set and starting to turn a light golden color on the edges.

10. Remove from the oven, let the cookies cool on the sheet for a couple minutes before transferring them to a cooling rack—then enjoy these chewy treats!

Equipment Needed

1. Oven – for preheating to 350°F
2. Baking sheet – to bake the cookies
3. Parchment paper – to line the baking sheet
4. Small mixing bowl – for combining the flour, baking soda and salt
5. Large mixing bowl – for creaming the butter, peanut butter, and sugars
6. Measuring cups and spoons – for accurate amounts of flour, sugars, and spices
7. Hand mixer or sturdy spoon – for creaming and mixing the wet ingredients
8. Spatula – for stirring and scraping the bowl
9. Fork – for flattening the dough balls
10. Cooling rack – for letting the cookies cool after baking

FAQ

Homemade Nutter Butter Cookies Recipe Substitutions and Variations

• For baking soda, you can use baking powder instead (about three times the amount) if you are in a pinch
• If you dont have unsalted butter, use salted butter but cut the added salt a bit to balance the flavor
• If creamy peanut butter is out, natural or old-fashioned peanut butter works fine though it might give a slightly different texture
• For granulated sugar, coconut sugar is a neat substitute that gives a bit of a caramel twist
• You can swap light brown sugar with dark brown sugar if you want a richer, deeper flavor

Pro Tips

1. Make sure all your ingredients, like the butter and egg, are at room temperature before starting cuz it helps the mixin go smoother and avoids any weird lumps.
2. Dont overmix the dough when you add the flour; mix just until its mostly combined so your cookies come out soft instead of tough.
3. If the dough feels too sticky to roll into balls, try chillin it for about 20 minutes in the fridge. This way, they wont spread out too much when you bake ’em.
4. Keep a close eye on the cookies when they bake since every oven is different. Start checkin them a minute or two early to make sure they dont overbake and become too crispy.