One of my favorite packaged cookie is hands down the Nutter Butter. Two crunchy peanut butter wafers with a delicious peanut butter cream sandwiched in between, this is a cookie from my childhood. Today, I’m sharing a recipe with you that elevates the flavor of the Nutter Butter into a deliciously soft, homemade, peanut butter cookie stuffed with Nutter Butters and drizzled with more peanut butter. These Nutter Butter Peanut Butter Chip Cookies are seriously a peanut butter lover’s dream.
If you’d like to try one of our other cookie recipes, may we suggest: Golden Oreo White Chip Cookies, Peppermint Bark Cookies, Iced Oatmeal Cookies, Mini Butterfinger Cookies, Caramel Apple Cookies, Peanut Butter and Jelly Cookies, Cookie Dough Cookies, Blue Monster Cookies, Dark Dream Cookies, Sea Salt Toffee Cookies, Rocky Road Cookies, Cornbread Cookies, , Crumbl Turtle Cookies, Crumbl Dirt Cake Cookies, Mini Twix, or the Churro Cookies.
RECIPE VIDEO
NUTTER BUTTER PEANUT BUTTER CHIP COOKIE INGREDIENTS
1/2 cup Butter – salted or unsalted will work.
1/2 cup Peanut Butter – creamy
1/4 cup Sugar
1/3 cup Brown Sugar – dark or light brown sugar will work
1 Egg
1 tsp Vanilla Extract – use the REAL extract and not the imitation
1 1/3 cups Flour – all-purpose works best
8 Nutter Butter Cookies (crushed)
3/4 tsp Baking Soda
2 tsp Cornstarch
1/2 tsp Salt
8 Nutter Butter Cookies (chopped)
1/2 cup peanut butter chips
TOPPING
1/2 cup peanut butter chips
HOW TO MAKE NUTTER BUTTER PEANUT BUTTER CHIP COOKIES
1. Crush the 8 Nutter Butter cookies in a food processor or blender. Remove 1/4 cup of crumbs and set aside for rolling. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
2. Cream the peanut butter, butter, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the egg and vanilla and beat until combined.
4. Add in flour, cornstarch, CRUSHED Nutter Butter Crumbs (that you blended in the food processor), baking soda and salt. Mix until all combined.
5. Stir in the peanut butter chips and 8 CHOPPED Nutter Butter cookies.
6. Scoop out about 2 TBSPs of dough for smaller cookies (or 1/4 cup dough for even BIGGER cookies). Roll into balls. Roll dough balls in remaining 1/4 cup Nutter Butter crumbs. Place dough balls on prepared pan (12 cookies to a pan if small cookies and 6 to a pan if BIG cookies). Gently press down on each cookie to form a disc.
7. Bake for about 10-11 minutes. Remove from oven. (OPTIONAL: Gently press a piece of chopped Nutter Butter on top of each cookie.) Let cool on tray for 5 minutes. Transfer cookies to cooling rack. NOTE: Baking time will be longer if you make BIG cookies.
8. Microwave 1/2 cup peanut butter chips in microwave for 45 seconds or until melted. Stir. Transfer melted peanut butter chips into a Ziploc bag and cut off one corner of the bag. Drizzle peanut butter over each cookie.
Nutter Butter Peanut Butter Chip Cookies
Ingredients
- 1/2 cup butter
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1/2 cup peanut butter
- 1 egg
- 1 tsp vanilla
- 8 Nutter Butter Cookies CRUSHED
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 8 Nutter Butter Cookies CHOPPED
- 1/2 cup peanut butter chips
DRIZZLE TOPPING
- 1/2 cup peanut butter chips
Instructions
- Crush the 8 Nutter Butter cookies in a food processor or blender. Remove 1/4 cup of crumbs and set aside for rolling. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Cream the peanut butter, butter, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg and vanilla and beat until combined.
- Add in flour, cornstarch, CRUSHED Nutter Butter Crumbs (that you blended in the food processor but NOT the 1/4 cup that you reserved for rolling), baking soda and salt. Mix until all combined.
- Stir in the peanut butter chips and 8 CHOPPED Nutter Butter cookies.
- Scoop out about 2 TBSPs of dough for smaller cookies (or 1/4 cup dough for even BIGGER cookies). Roll into balls. Roll dough balls in remaining 1/4 cup Nutter Butter crumbs. Place dough balls on prepared pan (12 cookies to a pan if small cookies and 6 to a pan if BIG cookies). Gently press down on each cookie to form a disc.
- Bake for about 10-11 minutes. Remove from oven. Let cool on tray for 5 minutes. Transfer cookies to cooling rack. NOTE: Baking time will be longer if you make BIG cookies.
- Microwave 1/2 cup peanut butter chips in microwave for 45 seconds or until melted. Stir. Transfer melted peanut butter chips into a Ziploc bag and cut off one corner of the bag. Drizzle peanut butter over each cookie.
Nutrition
