Go Back
Homemade Nutter Butters

Homemade Nutter Butters

Brit Wolfe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Cookies
Servings 30 cookies

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!