Get ready to satisfy your sweet tooth with the ultimate peanut butter indulgence! These 18 decadent Nutter Butter cookie recipes transform the classic treat into irresistible creations that will have everyone begging for more. From no-bake delights to gourmet twists, we’ve gathered the most peanut-buttery recipes that are perfect for any occasion. Let’s dive into these mouthwatering treats that promise pure cookie bliss!
Classic Nutter Butter Cookies
Baking these cookies feels like unfolding a cherished family recipe card, the kind with softened edges and flour-dusted fingerprints that whisper of countless Sunday afternoons spent measuring, mixing, and waiting for that first warm, peanut-buttery bite to emerge from the oven. There’s a quiet comfort in the rhythm of creaming butter and sugar, a gentle meditation that fills the kitchen with the nostalgic aroma of roasted peanuts and sweet vanilla, wrapping the heart in memories as tender as the cookies themselves. Each batch is a small, edible embrace, a simple joy meant to be shared slowly, with a cold glass of milk and a moment of stillness.
Ingredients
– 1 cup creamy, roasted peanut butter
– ½ cup unsalted, softened butter
– ½ cup light brown sugar, packed with molasses warmth
– ½ cup granulated white sugar, fine and crystalline
– 1 large farm-fresh egg
– 1 teaspoon pure vanilla extract, fragrant and sweet
– 1 ½ cups all-purpose flour, softly spooned and leveled
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the creamy, roasted peanut butter, unsalted softened butter, light brown sugar, and granulated white sugar.
3. Using an electric mixer on medium speed, beat the mixture for 2–3 minutes until it becomes pale, fluffy, and fully incorporated.
4. Crack the large farm-fresh egg into the bowl and add the pure vanilla extract.
5. Beat on low speed for 1 minute until the egg and vanilla are smoothly blended in, scraping down the sides of the bowl with a spatula to ensure no streaks remain.
6. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft, slightly crumbly dough forms and no flour pockets are visible.
8. Scoop 1 tablespoon of dough per cookie, rolling each portion between your palms into a smooth, round ball.
9. Place the dough balls 2 inches apart on the prepared baking sheets, then gently press each with a fork to create a crosshatch pattern, dipping the fork in flour if it sticks.
10. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are lightly golden and the centers appear just set.
11. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a wire rack.
12. Repeat the baking process with the remaining dough balls, always using a cool baking sheet for even browning.
What emerges from the oven are cookies with a delicate crispness at the edges that gives way to a soft, crumbly center, each bite releasing the deep, toasty flavor of peanuts balanced by a hint of caramel from the brown sugar. For a playful twist, sandwich two cookies around a dollop of whipped peanut butter frosting or crumble them over vanilla ice cream, letting the textures melt together into something quietly sublime.
Chocolate Dipped Nutter Butter Cookies
Beneath the soft November light, I find myself craving that perfect balance of salty and sweet, the kind that makes an ordinary afternoon feel like a quiet celebration. There’s something deeply comforting about transforming simple store-bought cookies into something special with just a few thoughtful touches. Today, it’s all about that magical combination of peanut butter and chocolate, a pairing that feels like coming home.
Ingredients
– 1 package of classic Nutter Butter cookies with their signature peanut-shaped design
– 12 ounces of high-quality semi-sweet chocolate chips with rich cocoa notes
– 2 tablespoons of creamy coconut oil for smooth melting and glossy finish
– Flaky sea salt with its delicate crystalline structure for finishing
Instructions
1. Line a large baking sheet with parchment paper, creating a non-stick surface for your finished cookies.
2. Pour 12 ounces of semi-sweet chocolate chips into a heatproof glass bowl along with 2 tablespoons of creamy coconut oil.
3. Create a double boiler by placing the bowl over a saucepan with 1 inch of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water.
4. Stir the chocolate mixture continuously with a silicone spatula until completely melted and glossy, about 4-5 minutes.
5. Remove the bowl from heat and let the chocolate cool for 2 minutes until it’s slightly thickened but still fluid.
6. Tip: Test chocolate thickness by dipping a cookie – if it coats evenly without being too thin, it’s ready.
7. Hold one Nutter Butter cookie by its edges and dip it halfway into the melted chocolate, using a gentle swirling motion.
8. Allow excess chocolate to drip back into the bowl for about 10 seconds, creating an even coating.
9. Place the dipped cookie on the prepared baking sheet, chocolate-side up.
10. Immediately sprinkle a pinch of flaky sea salt over the chocolate before it sets.
11. Tip: Work in small batches of 3-4 cookies to ensure the salt adheres while chocolate is still wet.
12. Repeat the dipping process with remaining cookies, spacing them 1 inch apart on the baking sheet.
13. Transfer the baking sheet to the refrigerator and chill for 25-30 minutes until the chocolate is completely firm.
14. Tip: For perfect snap, test one cookie after 25 minutes – the chocolate should be hard and not sticky.
15. Remove cookies from refrigerator and transfer to an airtight container with layers separated by parchment paper.
What makes these treats so memorable is the satisfying crack of dark chocolate giving way to that crisp peanut butter cookie, the salt crystals providing little bursts of contrast against the sweet coating. They’re wonderful arranged on a wooden board with fresh berries, or simply enjoyed one at a time with your afternoon tea, each bite a small moment of quiet indulgence.
Nutter Butter Truffles
Just thinking about how some of the coziest treats come from the simplest combinations, these little bites transform humble cookies into something quietly luxurious. There’s something deeply comforting about rolling these between your palms, watching plain ingredients become delicate spheres of sweetness. Sometimes the most memorable moments happen when we slow down and work with our hands, letting the rhythm of mixing and shaping calm the mind.
Ingredients
– 1 package (16 ounces) of creamy Nutter Butter cookies
– 1 package (8 ounces) of rich cream cheese, softened to room temperature
– 12 ounces of smooth semi-sweet chocolate chips
– 1 tablespoon of velvety coconut oil
– ¼ cup of finely chopped roasted peanuts for garnish
Instructions
1. Place the creamy Nutter Butter cookies in a food processor and pulse until they form fine, sandy crumbs, about 45-60 seconds. Tip: Make sure no large cookie pieces remain for the smoothest truffle texture.
2. Transfer the cookie crumbs to a medium mixing bowl and add the room-temperature cream cheese.
3. Mix the crumbs and cream cheese together with a spatula until fully combined and a thick, moldable dough forms, about 2-3 minutes of steady stirring.
4. Cover the bowl with plastic wrap and refrigerate the dough for exactly 30 minutes to firm up slightly.
5. Using a 1-tablespoon cookie scoop, portion the chilled dough into uniform balls, rolling each between your palms until perfectly round. Tip: Lightly dampen your hands with water to prevent sticking while rolling.
6. Place the shaped truffles on a parchment-lined baking sheet and freeze for 15 minutes until firm.
7. Combine the semi-sweet chocolate chips and velvety coconut oil in a microwave-safe bowl.
8. Microwave the chocolate mixture in 30-second intervals, stirring thoroughly between each, until completely smooth and glossy, about 90-120 seconds total. Tip: Don’t overheat the chocolate or it may seize and become grainy.
9. Using two forks, dip each frozen truffle into the melted chocolate, tapping gently against the bowl’s edge to remove excess coating.
10. Immediately sprinkle the tops with finely chopped roasted peanuts before the chocolate sets.
11. Return the coated truffles to the parchment-lined sheet and let set at room temperature for 45-60 minutes until the chocolate hardens completely. The finished truffles have a satisfying crack when you bite through the thin chocolate shell, giving way to that soft, peanut-buttery center that melts on the tongue. I love serving these arranged on a rustic wooden board with strong coffee, or tucked into little paper cups for gifting—each one feels like a tiny, edible hug.
Peanut Butter Stuffed Nutter Butter Cookies
Perhaps there’s something quietly magical about taking a beloved childhood cookie and giving it an extra layer of comfort, a secret pocket of creamy richness that melts into nostalgia with every single bite.
Ingredients
– 1 package (16 ounces) of classic Nutter Butter cookies
– 1/2 cup of creamy, smooth peanut butter
– 1/4 cup of unsalted butter, softened to room temperature
– 1 cup of confectioners’ sugar, sifted to remove any lumps
– 1 teaspoon of pure vanilla extract with its warm, aromatic notes
– 1/4 teaspoon of fine sea salt to balance the sweetness
Instructions
1. Carefully twist apart 16 Nutter Butter cookies to separate the two halves, setting the cream-filled sides aside on a parchment-lined baking sheet.
2. In a medium mixing bowl, combine the softened unsalted butter and creamy peanut butter using a hand mixer on medium speed for 1 minute until fully incorporated and fluffy.
3. Gradually add the sifted confectioners’ sugar to the butter mixture in three additions, mixing on low speed for 30 seconds after each to prevent a sugar cloud.
4. Mix in the pure vanilla extract and fine sea salt until just combined, scraping down the sides of the bowl with a rubber spatula to ensure even distribution.
5. Scoop 1 teaspoon of the peanut butter filling and gently press it onto the cream side of a cookie half, spreading it evenly to the edges.
6. Place the matching cookie half on top of the filling and press down lightly until the filling just reaches the edges, being careful not to crack the cookie.
7. Repeat steps 5-6 with the remaining cookie halves and filling, arranging the stuffed cookies in a single layer on the parchment-lined baking sheet.
8. Chill the assembled cookies in the refrigerator for exactly 30 minutes to allow the filling to firm up, which makes them easier to handle and enhances the texture contrast.
9. Serve the cookies immediately or store them in an airtight container at room temperature for up to 3 days.
Only the gentle crunch of the cookie gives way to that double peanut butter revelation, a texture that feels both familiar and wonderfully new. They’re perfect with a glass of cold milk, of course, but try crumbling one over vanilla ice cream for a play on textures that turns a simple treat into a small celebration.
Nutter Butter Cookie Bars
Often, the simplest recipes become the most cherished—the ones that fill the kitchen with the warm, toasty aroma of peanut butter and transform humble ingredients into something wonderfully nostalgic. On quiet afternoons like this, when the light slants just so through the window, I find myself reaching for these familiar flavors, letting the process unfold slowly, deliberately, as if each step were a small meditation.
Ingredients
– 1 cup creamy, smooth peanut butter
– 1/2 cup unsalted, creamy melted butter
– 1 large, farm-fresh egg
– 1 cup light brown sugar, packed and molasses-kissed
– 1 tsp pure vanilla extract, fragrant and warm
– 1 cup all-purpose flour, softly spooned and leveled
– 1/2 tsp baking soda, finely sifted
– 1/4 tsp fine sea salt
– 1 cup coarsely chopped Nutter Butter cookies, with their peanutty crunch
– 1/2 cup semi-sweet chocolate chips, rich and melty
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
2. In a large mixing bowl, combine the creamy peanut butter, melted unsalted butter, farm-fresh egg, light brown sugar, and pure vanilla extract, whisking by hand just until the mixture is smooth and fully incorporated.
3. Tip: Avoid overmixing to keep the bars tender; a few gentle strokes with a spatula usually suffice.
4. Sift the all-purpose flour, baking soda, and fine sea salt directly into the wet ingredients, folding gently until no dry streaks remain and the batter is cohesive.
5. Gently fold in the coarsely chopped Nutter Butter cookies and semi-sweet chocolate chips, distributing them evenly without breaking the cookies down too much.
6. Tip: For extra texture, reserve a handful of cookie pieces to press into the top before baking.
7. Spread the batter evenly into the prepared pan, using a spatula to smooth the surface into a uniform layer.
8. Bake at 350°F for 22–25 minutes, or until the edges are lightly golden and the center appears set but still slightly soft to the touch.
9. Tip: The bars will firm up as they cool, so resist the urge to overbake for a fudgy, chewy result.
10. Let the pan cool completely on a wire rack, about 1–2 hours, before lifting out the slab and slicing into squares.
Maybe it’s the way the soft, chewy base gives way to crunchy cookie bits, or how the melty chocolate chips punctuate each peanut-buttery bite, but these bars feel like a cozy embrace. I love serving them slightly warm with a cold glass of milk, letting the flavors melt together into pure comfort.
White Chocolate Covered Nutter Butter Cookies
Evenings like this call for something quietly indulgent, where the gentle sweetness of white chocolate meets the nostalgic comfort of peanut butter cookies. There’s a soft simplicity in transforming store-bought Nutter Butters into something homemade-feeling, a small ritual that fills the kitchen with warmth. It’s the kind of treat that feels like a slow, deliberate pause in the day.
Ingredients
– 12 crisp Nutter Butter cookies
– 8 ounces of creamy, high-quality white chocolate baking bars
– 1 tablespoon of smooth, refined coconut oil
– A generous pinch of flaky sea salt
Instructions
1. Line a large baking sheet with parchment paper to prevent sticking.
2. Chop the creamy white chocolate baking bars into small, uniform pieces using a sharp knife.
3. Combine the chopped white chocolate and smooth coconut oil in a microwave-safe bowl.
4. Microwave the mixture on high for 30 seconds, then stir gently with a spatula.
5. Continue microwaving in 15-second intervals, stirring after each, until the chocolate is fully melted and glossy.
6. Hold one crisp Nutter Butter cookie by its edges and dip it halfway into the melted white chocolate.
7. Allow excess chocolate to drip back into the bowl by gently tapping the cookie against the rim.
8. Place the dipped cookie onto the prepared baking sheet.
9. Repeat steps 6-8 with all remaining cookies.
10. Sprinkle a generous pinch of flaky sea salt over the white chocolate coating while it’s still wet.
11. Let the cookies rest at room temperature for 45-60 minutes, or until the chocolate hardens completely.
12. Transfer the finished cookies to an airtight container, separating layers with parchment paper to prevent sticking.
Gently crisp cookies give way to a creamy peanut butter center, all wrapped in that sweet, smooth white chocolate shell. The flaky salt cuts through the richness, making each bite perfectly balanced. Try stacking them on a vintage plate for afternoon tea, or tucking one into a lunchbox for a hidden moment of comfort.
Nutter Butter Cookie Ice Cream Sandwiches
Floating back through childhood memories, I find myself drawn to the simple comfort of peanut butter and cookies, transformed here into something quietly magical. There’s a gentle nostalgia in creating these frozen treats, where crisp cookies embrace creamy ice cream in perfect harmony. Making them feels like preserving a sweet moment in time, ready to be savored slowly.
Ingredients
– 1 package of classic Nutter Butter cookies with their signature peanut-shaped design
– 1 quart of premium vanilla bean ice cream, slightly softened
– 1/2 cup of creamy natural peanut butter with visible peanut texture
– 1/4 cup of rich semi-sweet chocolate chips
– 2 tablespoons of velvety heavy cream
Instructions
1. Arrange 12 Nutter Butter cookies in pairs on a parchment-lined baking sheet, ensuring they’re evenly spaced.
2. Scoop 1/4 cup of slightly softened vanilla bean ice cream onto the flat side of one cookie from each pair.
3. Gently press the matching cookie’s flat side onto the ice cream until the filling reaches the edges but doesn’t squeeze out.
4. Immediately place the assembled sandwiches in the freezer for 15 minutes to set the initial shape.
5. Melt the creamy natural peanut butter in a microwave-safe bowl for 30 seconds, stirring until perfectly smooth.
6. Drizzle the warm peanut butter in thin lines across the top of each partially frozen sandwich.
7. Combine the rich semi-sweet chocolate chips and velvety heavy cream in a small saucepan over low heat.
8. Stir the chocolate mixture constantly for 2-3 minutes until it forms a glossy, pourable ganache.
9. Drizzle the chocolate ganache in alternating directions over the peanut butter lines.
10. Return the decorated sandwiches to the freezer for at least 4 hours, or until completely firm.
Gently biting into one reveals the satisfying crackle of the cookie giving way to cold creaminess, with peanut butter and chocolate creating ribbons of flavor throughout. The contrast between the crisp exterior and melting interior makes each bite a small revelation. For a special presentation, serve them on a chilled marble slab with a dusting of crushed peanuts, letting the layers of texture and temperature tell their own sweet story.
Double Peanut Butter Nutter Butter Cookies
Often, on quiet afternoons like this, I find myself craving something that feels like a warm hug—something that marries childhood nostalgia with grown-up indulgence. These double peanut butter Nutter Butter cookies do just that, with their tender crumb and rich, nutty soul. They’re the kind of treat that makes the kitchen smell like a bakery and your heart feel full.
Ingredients
– 1 cup creamy, velvety peanut butter
– 1 cup unsalted, creamy melted butter, gently cooled
– 1 cup light brown sugar, packed with molasses warmth
– 2 large farm-fresh eggs, lightly beaten
– 1 teaspoon pure vanilla extract, fragrant and sweet
– 2 cups all-purpose flour, softly spooned and leveled
– 1 teaspoon baking soda, for a delicate rise
– 1/2 teaspoon fine sea salt, to balance the sweetness
– 1/2 cup crushed Nutter Butter cookies, for crunchy texture
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the creamy peanut butter, melted butter, and light brown sugar, whisking by hand for 2–3 minutes until smooth and slightly fluffy.
3. Tip: Whisking by hand avoids overmixing, which keeps the cookies tender.
4. Add the beaten eggs and vanilla extract, stirring just until incorporated.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until no flour streaks remain.
7. Gently fold in the crushed Nutter Butter cookies until evenly distributed.
8. Scoop tablespoon-sized portions of dough, rolling each into a ball and placing them 2 inches apart on the prepared baking sheets.
9. Tip: Chilling the dough for 15 minutes in the refrigerator helps prevent spreading for thicker cookies.
10. Use a fork to press a crisscross pattern gently onto each dough ball, flattening them slightly.
11. Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look soft.
12. Tip: Rotate the baking sheets halfway through baking for even browning.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Perhaps what I love most is how these cookies strike a perfect balance—crisp at the edges yet wonderfully chewy inside, with pockets of crunchy Nutter Butter bits that surprise you in every bite. They’re delightful with a cold glass of milk, or crumbled over vanilla ice cream for a playful twist.
Nutter Butter Cookie Dough Bites
Dipping my spoon into the creamy mixture, I remember how these simple ingredients transform into something magical—the kind of treat that makes an ordinary afternoon feel special, like finding a quiet moment just for yourself.
Ingredients
- 1 cup creamy peanut butter, rich and smooth
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar, packed with molasses warmth
- 1/4 cup granulated sugar, fine and sparkling
- 1 teaspoon pure vanilla extract, fragrant and sweet
- 1 1/4 cups all-purpose flour, softly sifted
- 1/2 teaspoon fine sea salt
- 1/2 cup Nutter Butter cookie crumbs, finely crushed
- 1/4 cup mini chocolate chips, tiny and melty
Instructions
- In a large mixing bowl, combine 1 cup creamy peanut butter, 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar using a hand mixer on medium speed for 2 minutes until fluffy and pale.
- Mix in 1 teaspoon pure vanilla extract until fully incorporated, scraping the bowl’s sides with a spatula to ensure no streaks remain.
- Gradually add 1 1/4 cups sifted all-purpose flour and 1/2 teaspoon fine sea salt, mixing on low speed just until the dough comes together without overworking it.
- Fold in 1/2 cup finely crushed Nutter Butter cookie crumbs and 1/4 cup mini chocolate chips by hand until evenly distributed, using a gentle folding motion to keep the dough tender.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to firm it up, which makes rolling easier and prevents spreading.
- Line a baking sheet with parchment paper to avoid sticking and for easy cleanup.
- Scoop tablespoon-sized portions of the chilled dough and roll them into smooth, round balls between your palms, placing them 1 inch apart on the prepared baking sheet.
- Refrigerate the shaped bites for 15 minutes to help them hold their shape while baking, ensuring they stay thick and chewy.
- Preheat your oven to 350°F (175°C) while the bites chill, using an oven thermometer for accuracy if possible.
- Bake the bites for 10–12 minutes until the edges are lightly golden but the centers appear slightly soft, as they will firm up as they cool.
- Let the bites cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which prevents breakage.
Now, these bites emerge with a tender, melt-in-your-mouth texture that whispers of peanut butter and nostalgic cookie crumbs. Nestle them in a small bowl with a drizzle of melted chocolate or crumble them over vanilla ice cream for a cozy, shareable dessert that feels like a warm hug.
Nutter Butter Cookie Cheesecake
Maybe it’s the way the afternoon light slants across the kitchen counter, or the quiet hum of the refrigerator, but today feels meant for something nostalgic and sweet—something like layering creamy cheesecake with the peanut butter cookies I used to sneak from the pantry as a child.
Ingredients
– 1 ½ cups finely crushed Nutter Butter cookie crumbs
– 6 tablespoons melted salted butter, rich and golden
– 24 ounces full-fat cream cheese, softened to room temperature
– 1 cup granulated sugar, fine and sparkling
– 1 cup smooth peanut butter, creamy and rich
– 1 teaspoon pure vanilla extract, warm and fragrant
– 3 large farm-fresh eggs, at room temperature
– 1 cup heavy whipping cream, cold and lush
Instructions
1. Preheat your oven to 325°F and lightly grease a 9-inch springform pan.
2. Combine the finely crushed Nutter Butter cookie crumbs with the melted salted butter in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan, using the flat bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly fragrant and set, then transfer to a wire rack to cool completely.
5. In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth and free of lumps.
6. Gradually add the fine granulated sugar while continuing to beat, scraping down the sides of the bowl with a spatula to ensure everything is incorporated.
7. Blend in the creamy peanut butter and warm vanilla extract until the mixture is uniform and silky.
8. Tip: Add the room-temperature eggs one at a time, mixing on low speed just until each egg disappears into the batter—overmixing can incorporate too much air and cause cracking.
9. Gently fold in the cold heavy whipping cream with a spatula until the batter is smooth and homogenous.
10. Pour the filling over the cooled crust and smooth the top with an offset spatula.
11. Place the springform pan into a larger roasting pan and create a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
12. Tip: Wrap the bottom and sides of the springform pan tightly with aluminum foil to prevent any water from seeping into the crust during baking.
13. Bake at 325°F for 60–70 minutes; the edges should be set while the center remains slightly jiggly when you gently shake the pan.
14. Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool slowly in the oven for 1 hour to prevent sudden temperature changes.
15. Tip: Run a thin knife around the edge of the cheesecake before chilling to help it contract evenly away from the pan and avoid cracks.
16. Refrigerate the cheesecake for at least 6 hours, or ideally overnight, until fully set and firm.
17. Carefully release the springform pan sides before slicing and serving.
For serving, the texture is luxuriously smooth and dense, with the salty-sweet crunch of the cookie crust giving way to the rich peanut butter silkiness. Feel free to garnish each slice with a drizzle of melted chocolate or a dollop of whipped cream for an extra touch of indulgence.
Nutter Butter Cookie Milkshake
Evenings like this call for something that feels like a warm hug in a glass, a treat that bridges childhood nostalgia with grown-up indulgence. There’s something quietly magical about transforming humble pantry cookies into a creamy, dreamy milkshake that comforts from the first sip to the last.
Ingredients
– 4 Nutter Butter sandwich cookies with their signature peanut butter filling
– 2 cups rich, high-quality vanilla bean ice cream
– 1 cup creamy whole milk, chilled
– 2 tablespoons smooth, velvety peanut butter
– 1/4 cup fluffy whipped cream for topping
– 1 whole Nutter Butter cookie for garnish
Instructions
1. Place 4 Nutter Butter cookies in a zip-top bag and seal it completely.
2. Gently crush the cookies with a rolling pin until they break into coarse, rustic crumbs with some larger pieces remaining for texture.
3. Scoop 2 cups of vanilla bean ice cream into your blender pitcher, allowing it to soften slightly for easier blending.
4. Add 1 cup of chilled whole milk to the blender with the ice cream.
5. Measure 2 tablespoons of smooth peanut butter and add it to the blender mixture.
6. Pour the crushed cookie crumbs into the blender, reserving about 1 tablespoon for garnish.
7. Blend on medium speed for 15 seconds, then pause to scrape down the sides with a spatula to ensure even incorporation.
8. Continue blending on high speed for another 20-25 seconds until the mixture becomes thick, creamy, and uniformly combined.
9. Immediately pour the milkshake into a tall, frosty glass, working quickly to maintain its cold temperature.
10. Top generously with 1/4 cup of fluffy whipped cream, creating soft peaks.
11. Sprinkle the reserved cookie crumbs over the whipped cream for added crunch.
12. Carefully place one whole Nutter Butter cookie on the rim of the glass as the final garnish.
Creamy with delightful cookie chunks that surprise your palate, this milkshake delivers that perfect peanut butter sweetness balanced by the cool vanilla base. Consider rimming your glass with crushed cookies before pouring, or for an adult twist, add a splash of bourbon to elevate this childhood favorite into sophisticated territory.
Caramel Drizzled Nutter Butter Cookies
Lately, I’ve found myself craving the kind of treat that feels like a warm hug—something simple yet deeply comforting, the sort of sweet that quiets the mind with each soft, nutty bite. These caramel-drizzled cookies are just that, a humble indulgence that transforms store-bought favorites into something quietly special, perfect for a slow afternoon with a cup of tea.
Ingredients
– 16 store-bought Nutter Butter cookies
– 1/2 cup creamy, smooth peanut butter
– 1/4 cup rich, salted caramel sauce
– 1/4 cup finely chopped, roasted peanuts
– 1/4 cup high-quality white chocolate chips
Instructions
1. Arrange 16 store-bought Nutter Butter cookies in a single layer on a parchment-lined baking sheet.
2. Gently warm 1/2 cup creamy, smooth peanut butter in a microwave-safe bowl for 20 seconds, stirring until it reaches a drizzling consistency.
3. Drizzle the warmed peanut butter evenly over each cookie using a spoon or piping bag.
4. Warm 1/4 cup rich, salted caramel sauce in a separate bowl for 15 seconds, stirring until fluid but not boiling.
5. Drizzle the caramel sauce in thin lines across the peanut butter layer, creating a cross-hatch pattern.
6. Sprinkle 1/4 cup finely chopped, roasted peanuts evenly over the caramel drizzle.
7. Melt 1/4 cup high-quality white chocolate chips in a double boiler over low heat, stirring constantly until completely smooth.
8. Drizzle the melted white chocolate in fine streams over the cookies for a final decorative touch.
9. Allow the cookies to set at room temperature for 30 minutes, or until all drizzles are firm to the touch.
For serving, these cookies offer a delightful contrast—crisp edges give way to a chewy, nutty center, while the caramel lends a buttery depth that lingers. Try stacking them with vanilla ice cream for an effortless sundae, or simply enjoy them as they are, where the sweet and salty notes dance together in every layered bite.
Nutter Butter Cookie Parfait
Often, I find myself craving something that bridges the gap between a nostalgic treat and an elegant dessert. On quiet afternoons like this, the simple act of layering flavors feels like a gentle meditation, a way to create something beautiful from familiar comforts.
Ingredients
– 12 crunchy Nutter Butter cookies
– 2 cups of rich, heavy whipping cream
– 1/4 cup of fine, powdered sugar
– 1 teaspoon of pure vanilla extract
– 1 1/2 cups of creamy, smooth peanut butter
– 1/2 cup of sweet, condensed milk
– 1/4 cup of finely chopped, roasted salted peanuts
Instructions
1. Place 8 Nutter Butter cookies in a large zip-top bag and crush them with a rolling pin until they form coarse crumbs.
2. Pour the heavy whipping cream into a chilled metal bowl and whisk on medium-high speed for 2 minutes until soft peaks form.
3. Add the powdered sugar and vanilla extract to the whipped cream, then whisk for 1 more minute until stiff peaks hold their shape.
4. In a separate bowl, combine the creamy peanut butter and sweet condensed milk, stirring for 2 minutes until fully smooth and well incorporated.
5. Gently fold half of the peanut butter mixture into the whipped cream using a spatula, being careful not to deflate the airy texture.
6. Spoon a layer of the remaining peanut butter mixture into the bottom of four serving glasses, dividing it evenly.
7. Top the peanut butter layer with a generous sprinkle of the crushed cookie crumbs, covering it completely.
8. Add a layer of the peanut butter whipped cream mixture over the crumbs, smoothing it with the back of a spoon.
9. Repeat the layers once more, ending with a final dollop of the peanut butter whipped cream.
10. Crumble the 4 remaining whole cookies by hand over the top of each parfait for a rustic finish.
11. Sprinkle the finely chopped roasted salted peanuts evenly over the top of each parfait.
12. Chill the assembled parfaits in the refrigerator for at least 30 minutes to allow the flavors to meld and the texture to firm slightly.
Unbelievably creamy and satisfying, each spoonful delivers a delightful contrast between the airy peanut butter mousse and the crunchy cookie layers. The salted peanuts add a subtle savory note that keeps you coming back for more, making this parfait perfect for serving in clear glasses to showcase its beautiful stripes at a casual gathering.
Nutter Butter Cookie Peanut Butter Cups
Zigzagging through my pantry this afternoon, I found myself craving something that would bridge childhood nostalgia with grown-up indulgence. There’s something quietly magical about transforming simple cookies into something entirely new, letting memories guide your hands in the kitchen. Today, we’re letting Nutter Butter cookies become the star of homemade peanut butter cups, a gentle twist on a classic treat.
Ingredients
– 12 whole Nutter Butter sandwich cookies, with their signature peanut-shaped curves
– 1 cup creamy peanut butter, smooth and rich with roasted nut flavor
– 1 ½ cups semi-sweet chocolate chips, glossy and deeply aromatic
– 2 tablespoons coconut oil, unrefined and subtly fragrant
– Fine sea salt, for that delicate crystalline sprinkle
Instructions
1. Line a standard 12-cup muffin tin with paper liners, ensuring they’re snug against the sides.
2. Place one whole Nutter Butter cookie flat in the bottom of each liner, pressing gently to create an even base.
3. Spoon one heaping tablespoon of creamy peanut butter directly onto each cookie, spreading it evenly with the back of the spoon to cover the surface completely.
4. Combine the semi-sweet chocolate chips and unrefined coconut oil in a microwave-safe bowl.
5. Microwave the mixture on high for 30 seconds, then stir thoroughly with a spatula until smooth and fully melted.
6. Continue microwaving in 15-second intervals if needed, stirring after each, until the chocolate is completely fluid and glossy.
7. Spoon the melted chocolate mixture over the peanut butter layer in each cup, dividing it evenly among all 12.
8. Use the back of a clean spoon to gently spread the chocolate to the edges, fully covering the peanut butter.
9. Lightly sprinkle a few crystals of fine sea salt over the surface of each chocolate-covered cup.
10. Carefully transfer the muffin tin to the refrigerator and chill for at least 2 hours, or until the chocolate is completely firm to the touch.
Buttery cookie crunch gives way to creamy peanut filling, all wrapped in that familiar chocolate shell. The sea salt brightens each bite, cutting through the richness just enough. Try serving them slightly chilled with cold milk, or crumble one over vanilla ice cream for a playful sundae topping.
Nutter Butter Cookie Fudge
Folding back the pages of my recipe journal, I remember how this fudge came to be—a quiet afternoon when the rain tapped gently against the windowpane, and the thought of creamy sweetness felt like a warm embrace. It’s a simple treat, really, born from that cozy urge to turn humble ingredients into something magical.
Ingredients
- 1 (14-ounce) can of sweetened condensed milk, rich and velvety
- 3 cups of white chocolate chips, smooth and creamy
- 1/2 cup of creamy peanut butter, nutty and wholesome
- 1 teaspoon of pure vanilla extract, fragrant and warm
- 12 Nutter Butter cookies, crunchy and peanut-buttery
Instructions
- Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
- Pour the rich, velvety sweetened condensed milk into a medium saucepan.
- Add the smooth, creamy white chocolate chips and nutty, wholesome creamy peanut butter to the saucepan.
- Heat the mixture over low heat, stirring constantly with a spatula to prevent scorching, until the chocolate and peanut butter melt completely and the mixture is smooth, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the fragrant, warm pure vanilla extract until fully incorporated.
- Break 8 of the crunchy, peanut-buttery Nutter Butter cookies into small, bite-sized pieces by hand.
- Fold the cookie pieces gently into the fudge mixture until evenly distributed, being careful not to overmix and crush them.
- Pour the fudge mixture into the prepared pan, spreading it into an even layer with the spatula.
- Crush the remaining 4 Nutter Butter cookies into coarse crumbs and sprinkle them evenly over the top of the fudge for added texture.
- Refrigerate the fudge for at least 4 hours, or until it is firm to the touch and easily slices cleanly.
- Lift the fudge from the pan using the parchment paper overhang and place it on a cutting board.
- Cut the fudge into 1-inch squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Perhaps the best part is that first bite—the way the creamy fudge melts on your tongue, punctuated by the satisfying crunch of cookie. Serve it chilled with a drizzle of melted dark chocolate for contrast, or simply enjoy it as a sweet pause in your day.
Nutter Butter Cookie Pie Crust
Kind of like finding an old photograph in a forgotten drawer, this recipe unfolds slowly, a sweet secret waiting to be remembered. It transforms humble cookies into something wonderfully new, a crust that holds stories in its crumbly texture. There’s a quiet comfort in pressing each buttery piece into place, knowing what sweetness it will soon cradle.
Ingredients
– 24 whole Nutter Butter cookies with their creamy peanut butter filling
– 5 tablespoons of rich, melted unsalted butter with tiny golden milk solids
– A generous pinch of flaky sea salt for balancing the sweetness
Instructions
1. Place the Nutter Butter cookies into a sturdy gallon-sized freezer bag, pressing out all air before sealing.
2. Use a rolling pin to crush the cookies against your countertop until they form fine, sandy crumbs with no large pieces remaining.
3. Transfer the peanut-scented crumbs into a medium mixing bowl, using a spatula to scrape every bit from the bag.
4. Pour the warm melted butter over the crumbs in a steady stream, watching it darken the mixture as it absorbs.
5. Sprinkle the flaky sea salt across the surface, letting the crystals catch the light before mixing.
6. Stir with a fork for exactly 2 minutes until the mixture holds together when pinched between your fingers.
7. Tip the buttery crumbs into a 9-inch pie plate, letting them cascade into an even layer across the bottom.
8. Press the crumbs firmly up the sides first using your knuckles, creating a ¼-inch thick wall that reaches the rim.
9. Switch to a flat-bottomed measuring cup to compact the bottom layer until it appears smooth and tightly packed.
10. Chill the formed crust in your refrigerator for 30 minutes until firm to the touch before filling. A final whisper of peanut flavor lingers in the air, this crust carrying both crunch and melt-in-your-mouth tenderness. Imagine it holding a cloud of banana cream or dark chocolate silk, the salty-sweet partnership deepening with every creamy bite.
Nutter Butter Cookie Pudding
Lately, I’ve been craving the kind of dessert that feels like a warm hug, something that transforms simple pantry staples into pure comfort. This Nutter Butter Cookie Pudding is exactly that—a soft, nostalgic treat where cookies melt into a creamy, dreamy custard, creating pockets of peanut butter bliss in every spoonful.
Ingredients
– 1 (16-ounce) package of Nutter Butter cookies, with their signature peanut-shaped crunch
– 2 cups of whole milk, gently warmed to just above room temperature
– 3 large farm-fresh eggs, lightly beaten until pale and frothy
– 1/2 cup of granulated sugar, fine and sparkling like morning frost
– 1 teaspoon of pure vanilla extract, with its warm, floral aroma
– 1/4 teaspoon of fine sea salt, to balance the sweetness
– 1/2 cup of heavy whipping cream, cold and lush for serving
Instructions
1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. Arrange a single layer of Nutter Butter cookies snugly across the bottom of the prepared dish, covering it completely.
3. In a medium mixing bowl, whisk together the warmed whole milk, beaten eggs, granulated sugar, vanilla extract, and fine sea salt until fully combined and smooth.
4. Slowly pour the custard mixture evenly over the layer of cookies, allowing it to seep into all the crevices.
5. Let the dish sit undisturbed for 10 minutes so the cookies can soften and absorb the liquid—this prevents a soggy bottom later.
6. Place the baking dish into a larger roasting pan and carefully fill the outer pan with hot water until it reaches halfway up the sides of the dish to create a water bath.
7. Bake for 40–45 minutes, or until the center is set with a slight jiggle and the edges are golden brown.
8. Remove from the oven and the water bath, then let it cool on a wire rack for at least 20 minutes to firm up.
9. Just before serving, whip the cold heavy cream until soft peaks form and dollop it over individual portions. What emerges is a dessert with a silky, spoonable texture and the cozy flavor of peanut butter caramelizing into the custard. Try it warm with a drizzle of chocolate sauce or chilled straight from the fridge—it’s forgiving and always satisfying.
Nutter Butter Cookie Bark
Every now and then, a recipe comes along that feels like a warm embrace, something simple yet profoundly comforting that makes the kitchen feel like a sanctuary. Nutter Butter cookie bark is one of those treats, where the familiar meets the extraordinary in the most delightful way. It’s a humble creation that invites you to slow down and savor the process, much like leafing through an old journal on a quiet afternoon.
Ingredients
– 1 package (16 ounces) of creamy white chocolate melting wafers
– 12 whole Nutter Butter cookies, roughly crushed into rustic chunks
– 1/2 cup of dry-roasted peanuts, lightly salted for a subtle crunch
– 1/4 cup of creamy peanut butter, gently warmed to a silky consistency
– 1/4 teaspoon of flaky sea salt, for a delicate finishing touch
Instructions
1. Line a standard baking sheet with parchment paper, ensuring it lies flat to prevent sticking.
2. Melt the creamy white chocolate melting wafers in a heatproof bowl set over a saucepan of gently simmering water, stirring continuously until completely smooth and fluid, about 4–5 minutes. Tip: Avoid overheating the chocolate to prevent seizing; it should just melt without steaming.
3. Pour the melted white chocolate onto the prepared baking sheet, using a spatula to spread it into an even layer about 1/4-inch thick.
4. Immediately sprinkle the roughly crushed Nutter Butter cookie chunks evenly over the melted chocolate, pressing them lightly to adhere.
5. Scatter the dry-roasted peanuts across the surface, nestling them among the cookie pieces for varied texture.
6. Drizzle the warmed creamy peanut butter in thin, zigzag lines over the bark, using a spoon or squeeze bottle for control. Tip: Warming the peanut butter slightly makes it easier to drizzle without clumping.
7. Finish by sprinkling the flaky sea salt sparingly over the top to enhance the sweet and salty balance.
8. Transfer the baking sheet to the refrigerator and chill until the bark is fully set and firm to the touch, about 45–60 minutes. Tip: For clean breaks, let it chill uninterrupted; checking too early can cause cracks.
9. Remove the bark from the refrigerator and break it into irregular, rustic pieces by hand or with a knife.
Just like that, you’re left with shards of pure joy—crisp yet yielding, with the nostalgic peanut butter flavor of the cookies melding into the creamy sweetness of the chocolate. Serve it piled high on a wooden board for a casual gathering, or tuck a piece into a lunchbox for a sweet surprise that feels both indulgent and homemade.
Summary
Ultimately, these 18 Nutter Butter recipes offer endless peanut butter bliss for every craving! We hope you find new favorites to bake and share. Try one (or several!) and let us know which ones you love in the comments below. Don’t forget to pin this roundup on Pinterest to save all this deliciousness for later. Happy baking!
