Cookies FOOD

Homemade Nutter Butters (Vegan)

Hello friends. Happy Thursday. Let’s make some homemade Nutter Butters.

Homemade Nutter Butters

Nutter Butters were by far one of my favorite cookies as a kid, along with Vienna Fingers (why??) and those weird elf sandwich cookies from Keebler. Oh, and Le Petit Ecolier, the little chocolate schoolboy cookies that I can almost guarantee you’ve never heard of. I was an odd child.

Homemade Nutter Butters

But above all else, Nutter Butters were my all-time favorite. Little peanut butter cookies sandwiched with peanut butter frosting? Like what could be better. Last week the peanut butter craving struck and once Nutter Butters were in my head, there was nothing I could do to get them out of my head. I knew I had to make them.

Homemade Nutter Butters

How to Make Homemade Nutter Butters:

These cookies are so worth the effort it takes to make them. Mix up the cookie dough, then roll out the dough and cut out the cookies. And if you use a circle cutter like I did, the process goes pretty quick!

Once all your cookies are cut out, place them on a parchment-lined baking sheet (a ton of cookies will fit on one baking sheet because these cookies don’t spread at all). Bake for 13-15 minutes until the cookies are dry and crispy, then let them cool. Meanwhile, make the peanut butter frosting. Pipe the frosting or use a small offset spatula to spread the frosting on the cookies, sandwich them, and you’re done!

Homemade Nutter Butters

These taste almost identical to the original, except for the fact that they’re vegan, made with real ingredients, and not full of preservatives. Plus I drizzled them with chocolate, because peanut butter is always better with chocolate. That’s just a fact.

Homemade Nutter Butters

Homemade Nutter Butters

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Cookies
Servings: 30 cookies
Author: Brit Wolfe

Ingredients

Peanut Butter Cookies

  • 3 ounces vegan butter, such as Earth Balance
  • 3 ounces creamy peanut butter
  • 7 ounces granulated sugar
  • 9 ounces all-purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 1/4 ounces coconut oil solid but creamy

Peanut Butter Frosting

  • 3 ounces vegan butter, such as Earth Balance
  • 3 ounces creamy peanut butter
  • 3/4 ounce agave
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 4 ounces powdered sugar
  • chocolate for drizzling

Instructions

To make the cookies:

  • Preheat the oven to 350ºF.
  • In the bowl of a stand mixer, cream together the butter, peanut butter, and granulated sugar until light and fluffy. Add the coconut oil and continue mixing until fully combined, about 3 minutes.
  • Sift together the dry ingredients (flour, baking soda, and salt) and mix on low until a dough forms. Transfer to a lightly-floured surface and knead the dough until smooth and fully combined.
  • Using a rolling pin, roll out the dough to 1/8″ thick. Use a cookie cutter of your choice (I used a plain circle cutter!) to cut out shapes, then lay them on a parchment-lined baking sheet.
  • Bake the cookies for 13-15 minutes until dry and crispy.

To make the frosting:

  • In the bowl of a stand mixer, cream together the butter and peanut butter until light and fluffy. Add the agave and vanilla and continue mixing until fully combined and smooth, about 3 minutes.
  • Sift together the salt and powdered sugar and add it to the bowl. Set the mixer to low and mix until frosting is smooth and fluffy.

To assemble:

  • Add the peanut butter frosting to a small piping bag and pipe onto half of the cookies. Sandwich with the remaining cookies. You can also use a small offset spatula to spread the frosting instead of piping it!
Recipe adapted from Bravetart
Homemade Nutter Butters

© PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

Homemade Nutter Butters
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