5-INGREDIENT COPYCAT NUTTER BUTTER COOKIES RECIPE BY TASTY
Your favorite childhood cookie just got a 5-ingredient makeover with silky smooth peanut butter frosting sandwiched between crunchy peanut butter cookies. The best part? They come together in less than 30 minutes. This recipe also works great with almond butter.
Provided by Kelly Paige
Categories Snacks
Time 17m
Yield 10 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper (or use a nonstick pan).
- Make the cookies: In a large bowl, beat together the peanut butter, maple syrup, and flour with an electric hand mixer until smooth.
- Roll the dough into ½-inch (1 ¼ cm) balls. Arrange the balls on the prepared baking sheet, placing 2 balls side-by-side for each cookie. Use a fork to create a criss-cross pattern on top of the cookies to create peanut shapes.
- Bake the cookies for 12 minutes, or until edges are starting to turn golden brown. Let cool completely.
- Meanwhile, make the frosting: In a large bowl, whip the peanut butter and butter with an electric hand mixer until combined. Add the powdered sugar and beat until combined. Add a bit of water as needed to achieve a smooth consistency.
- Spread a little bit of the frosting on the underside of 1 of the cookie, then sandwich with another cookie. Repeat with the remaining cookies and frosting.
- Enjoy!
Nutrition Facts : Calories 438 calories, Carbohydrate 50 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, Sugar 30 grams
BOUCHON BAKERY'S 'NUTTER BUTTERS'
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling. (After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.)
Provided by Frank Bruni
Categories cookies and bars, dessert
Time 1h15m
Yield About 50 cookies
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. In a medium bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
- At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
- Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.
- To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 209 milligrams, Sugar 17 grams, TransFat 0 grams
COPYCAT NUTTER BUTTERS RECIPE
Provided by fruitcake-2
Number Of Ingredients 17
Steps:
- Preheat oven to 350° and line a large baking sheet with parchment paper. In a medium bowl, stir together flour, baking soda and salt. In a large bowl, cream butter and sugars together until light and fluffy. Add the egg, vanilla and peanut butter and beat until combined. Add the dry ingredients to the wet and mix until just combined. Roll dough into oblong balls. Make a criss-cross pattern by pressing into the dough with the tines of a fork, and then pinch slightly in the center to create an indent. Place cookies on the prepared baking sheet and bake for 20 minutes, or until the edges are slightly golden. Let cool 10 minutes before removing from pan. Make filling: In a large bowl, cream together peanut butter and butter until light and fluffy. Add powdered sugar, vanilla and salt and beat until evenly combined. Spread an even layer of frosting on one cookie and sandwich another on top. Repeat until all cookies are filled. Serve.
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