Homemade Nutter Butter Cookies - Gluten Free Nutter Butters
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Yield: 15 large sandwich cookies
Homemade Nutter Butter Cookies are way better than store-bought. These cookies are perfect around the holidays or any time of year. BONUS: No cookie cutters are required to make the peanut shape!
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Ingredients
For the Peanut Butter Cookies:
- 1 ½ cup high quality gluten-free all-purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
- 1 cup creamy peanut butter
- 1 stick unsalted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated white sugar
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Peanut Butter Frosting:
- 3 cups powdered sugar
- 1 cup creamy peanut butter
- 1 stick unsalted butter softened
- up to ½ cup heavy cream
Instructions
For the Peanut Butter Cookies:
- Preheat oven to 350 F. Prepare one or two large baking sheets by rubbing them with butter or using a nonstick spray. You could also use parchment paper.
- To a large mixing bowl or bowl of a stand mixer; add softened butter, granulated sugar, brown sugar, peanut butter, and vanilla extract. Beat until smooth and creamy. Add in eggs and mix until just combined.
- In a separate, medium-sized mixing bowl; whisk flour, baking soda, and salt until evenly distributed.
- Pour the dry ingredients into the wet. Using a silicone spatula, fold the mixture until combined — being careful not to overwork the dough.
- Measure out two tablespoons per cookie and roll into balls. You should get about 30 cookies (15 cookie sandwiches). Optional: If making the peanut shape, roll each ball in sugar, place it on a cookie sheet spaced 2 inches apart, and chill in the refrigerator for 30 minutes. The extra sugar helps make the dough a little less sticky, making it easier to get the peanut shape later on. Chilling the dough also helps with this.
- Once the cookies have chilled for 30 minutes, press down on each ball to flatten it and pinch each cookie in the middle. Pinching helps create the basic peanut shape. Continue to flatten and shape the cookie until it's about ½ thick. These cookies do spread out, so be sure to space the cookies about 2 inches apart from each other and the sides of the cookie sheet.
- To make the classic crisscross pattern on the cookies; gently press them with the back of a fork twice to make an “X”.
- Bake for 10-13 minutes. Tip: All ovens vary in temperature, so please keep an eye on your cookies so they don’t burn. Let cool in pan for 5 minutes before removing to a wire cooling rack.
For the Peanut Butter Frosting:
- In a medium-sized mixing bowl, add butter and peanut butter. Beat until smooth and creamy.
- Add in half of the powdered sugar, continuing to beat until just combined. Then, add in the other half.
- Add in heavy cream, up to ½ cup, and beat until you reach a spreadable, fluffy consistency. This frosting is meant to be stiff, don’t over-add heavy cream. I tend to add just under ½ cup.
- Spread peanut butter frosting on the underside of one peanut butter cookie. Then, lay another cookie on top and lightly press down.
- Repeat with remaining cookies. Enjoy! Store cookies at room temperature in an airtight container. Eat within 3-4 days for the best results.
Notes
- The peanut shape of these cookies is just for looks. If you want to save time, feel free to leave the cookies as balls and bake them as normal.
- No cookie cutters are needed to make the peanut shape. Just pinch the middle of the cookie balls and flatten them!
- To make smaller or mini cookie sandwiches, reduce the amount of dough per cookie ball to one tbsp., or even ½ tbsp. Note: Smaller sizes may have a quicker cooking time. Be sure to keep an eye on them.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!