Unleash your inner baker with these irresistible Nutter Butter cookie recipes! Perfect for satisfying sweet cravings or impressing guests, these treats blend nostalgic flavors with creative twists. From no-bake delights to decadent desserts, there’s something for every home cook. Get ready to fall in love with peanut butter goodness—let’s dive into these mouthwatering ideas!
Classic Nutter Butter Sandwich Cookies
Yearning for that nostalgic peanut butter cookie flavor? These homemade Nutter Butter sandwich cookies capture the classic combination of crisp, peanutty wafers and creamy filling with an artisanal touch that far surpasses the store-bought original. Perfect for lunchboxes or elegant dessert platters, they offer a satisfying crunch and rich flavor that will have everyone asking for the recipe.
Ingredients
– 1 cup creamy peanut butter (I prefer Jif for its smooth texture and consistent flavor)
– 1 cup granulated sugar (for that perfect cookie crispness)
– 1 large egg, at room temperature (this helps with emulsion and creates a better cookie structure)
– 1 teaspoon vanilla extract (pure Mexican vanilla adds wonderful depth)
– ½ cup unsalted butter, softened (European-style butter gives a richer flavor)
– 2 cups all-purpose flour (I always use King Arthur for reliable results)
– 1 teaspoon baking soda (make sure it’s fresh for proper rise)
– ¼ teaspoon salt (fine sea salt distributes evenly)
– ½ cup powdered sugar (for the filling – sifted to avoid lumps)
– 3 tablespoons milk (whole milk creates the creamiest filling consistency)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed for 3 minutes until light and fluffy.
3. Add the room temperature egg and vanilla extract, mixing for 1 minute until fully incorporated.
4. Mix in the creamy peanut butter on low speed until completely combined, about 1 minute.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the dough comes together.
7. Roll tablespoon-sized portions of dough into balls, then flatten slightly with your palm to create ¼-inch thick disks.
8. Use a fork to create crosshatch patterns on each cookie dough disk.
9. Arrange the cookies 2 inches apart on the prepared baking sheets.
10. Bake for 10-12 minutes until the edges are golden brown and the centers appear set.
11. Transfer the cookies to a wire rack and allow them to cool completely, about 30 minutes.
12. While cookies cool, prepare the filling by beating the powdered sugar, remaining ¼ cup butter, and milk until smooth and spreadable.
13. Pair cookies of similar sizes together for sandwiching.
14. Spread approximately 1 tablespoon of filling onto the flat side of one cookie.
15. Gently press a second cookie on top to create a sandwich.
Meticulously crafted, these cookies offer a satisfying snap with each bite, giving way to the creamy, sweet filling that perfectly balances the salty peanut flavor. For an elegant presentation, drizzle with melted chocolate or serve alongside a cold glass of milk—the ultimate pairing that highlights the cookies’ rich texture and nostalgic appeal.
Nutter Butter Fudge Brownies
Heralding the perfect marriage of childhood nostalgia and sophisticated indulgence, these Nutter Butter Fudge Brownies transform the beloved cookie into a decadent dessert. Imagine rich, fudgy brownies studded with chunks of peanut butter cookies, creating a textural symphony that delights with every bite. This recipe elevates simple ingredients into an unforgettable treat that balances sweetness with nutty depth.
Ingredients
– 1 cup unsalted butter, melted (I find this creates a richer flavor than oil)
– 2 cups granulated sugar
– 4 large eggs, preferably at room temperature for better emulsion
– 1 tsp pure vanilla extract
– 1 cup all-purpose flour, spooned and leveled for accuracy
– ¾ cup unsweetened cocoa powder, Dutch-processed for deeper flavor
– ½ tsp salt
– 12 Nutter Butter cookies, roughly chopped (reserve a few pieces for topping)
– ½ cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until fully combined and slightly glossy, about 2 minutes.
3. Add the room temperature eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened.
4. Stir in the vanilla extract until incorporated.
5. Sift the flour, cocoa powder, and salt directly into the wet ingredients to prevent lumps.
6. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing to keep the brownies fudgy.
7. Fold in the chopped Nutter Butter cookies and chocolate chips until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and spread it evenly with the spatula.
9. Scatter the reserved cookie pieces on top for added texture and visual appeal.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
11. Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour before slicing.
They emerge with a crackly top giving way to an intensely fudgy interior, where pockets of peanut butter cookie provide delightful crunch. The semi-sweet chocolate chips melt into gooey ribbons, complementing the nutty sweetness perfectly. Try serving them slightly warmed with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.
No-Bake Nutter Butter Cheesecake
Nestled between the crisp autumn air and cozy evenings, this no-bake dessert emerges as the perfect indulgence for those seeking elegance without effort. No-Bake Nutter Butter Cheesecake marries the nostalgic crunch of peanut butter cookies with the velvety richness of cream cheese, creating a treat that feels both sophisticated and comforting. Its simplicity belies a depth of flavor that will have guests wondering how something so effortless can taste so divine.
Ingredients
– 24 Nutter Butter cookies (I always grab an extra handful for snacking while prepping)
– 6 tablespoons unsalted butter, melted (using high-quality butter makes a noticeable difference in richness)
– 16 ounces cream cheese, softened to room temperature (this ensures a smooth, lump-free filling)
– 1 cup creamy peanut butter (I prefer Skippy for its consistent texture)
– 1 cup powdered sugar, sifted (sifting prevents clumps for a silky finish)
– 1 teaspoon pure vanilla extract (the real stuff elevates the flavor profile)
– 1 cup heavy whipping cream, chilled (cold cream whips up faster and holds peaks better)
– ¼ cup roasted peanuts, chopped (for garnish, adding a delightful crunch)
Instructions
1. Place the Nutter Butter cookies in a food processor and pulse until they form fine crumbs, about 30 seconds.
2. Pour the melted butter into the cookie crumbs and mix thoroughly until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon to create an even layer.
4. Chill the crust in the refrigerator for 15 minutes to set while preparing the filling.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Add the peanut butter and beat for another 1 minute until fully incorporated and no streaks remain.
7. Gradually add the sifted powdered sugar, mixing on low speed to avoid a cloud of sugar dust.
8. Pour in the vanilla extract and mix for 30 seconds until just combined.
9. In a separate bowl, whip the chilled heavy cream on high speed for 3-4 minutes until stiff peaks form.
10. Gently fold the whipped cream into the peanut butter mixture using a spatula, being careful not to deflate the airiness.
11. Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
12. Sprinkle the chopped peanuts over the top for garnish.
13. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the cheesecake to set fully.
14. Before serving, run a knife around the edge of the pan and release the springform clasp.
Gloriously creamy with a satisfying crunch from the peanut-studded crust, this cheesecake delivers a harmonious blend of sweet and salty notes. Serve chilled slices alongside a drizzle of chocolate sauce or a dollop of whipped cream for an extra touch of indulgence, making it ideal for dinner parties or a quiet night in.
Chocolate-Dipped Nutter Butter Cookies
Zesty and indulgent, these chocolate-dipped Nutter Butter cookies transform a childhood favorite into an elegant treat perfect for gatherings or a sophisticated snack. The combination of creamy peanut butter filling and rich chocolate coating creates a delightful contrast that appeals to both nostalgia and refined palates. With just a few simple steps, you can elevate these store-bought cookies into something truly special.
Ingredients
– 1 package (16 oz) Nutter Butter cookies (I find the original work best for dipping)
– 12 oz semi-sweet chocolate chips (high-quality chips melt smoother)
– 2 tbsp coconut oil (this creates a beautiful glossy finish on the chocolate)
Instructions
1. Line a baking sheet with parchment paper to prevent sticking.
2. Pour chocolate chips into a microwave-safe bowl and add coconut oil.
3. Microwave on high for 30 seconds, then stir thoroughly with a spatula.
4. Continue microwaving in 15-second intervals, stirring after each, until chocolate is completely melted and smooth (tip: don’t overheat or chocolate will seize).
5. Hold one Nutter Butter cookie by the edges and dip halfway into the melted chocolate.
6. Gently shake off excess chocolate by tapping the cookie against the bowl’s edge.
7. Place dipped cookie on prepared baking sheet, chocolate side up.
8. Repeat process with remaining cookies, working quickly before chocolate sets.
9. Let cookies sit at room temperature for 45-60 minutes until chocolate fully hardens (tip: for faster setting, refrigerate for 15 minutes).
10. Store in an airtight container at room temperature for up to one week (tip: place parchment between layers to prevent sticking).
Keeping these delights crisp and glossy, the hardened chocolate shell provides a satisfying snap that gives way to the creamy peanut butter center. They’re perfect arranged on a vintage platter for parties or packaged in clear cellophane bags as thoughtful edible gifts. The sophisticated appearance belies how effortlessly they come together, making them ideal for both casual and formal occasions.
Nutter Butter Icebox Cake
Delightfully simple yet utterly decadent, this Nutter Butter Icebox Cake combines nostalgic cookie flavors with creamy elegance, requiring no baking and minimal effort for maximum reward. During those sweltering summer afternoons when turning on the oven feels unthinkable, this chilled dessert emerges as a savior, layering peanut butter goodness with velvety whipped cream into a showstopping treat that’s both effortless and impressive.
Ingredients
– 1 (16-ounce) package of Nutter Butter cookies—I always grab an extra sleeve for snacking while assembling!
– 2 cups heavy cream, very cold for best whipping results
– 1/2 cup creamy peanut butter, preferably a natural brand for that rich, nutty depth
– 1/4 cup powdered sugar, sifted to avoid lumps
– 1 teaspoon pure vanilla extract, my secret for enhancing the sweetness
Instructions
1. In a large mixing bowl, combine the cold heavy cream, creamy peanut butter, sifted powdered sugar, and pure vanilla extract.
2. Using an electric mixer on medium-high speed, whip the mixture for 3–4 minutes until stiff peaks form and it holds its shape when the beaters are lifted.
3. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand to help the cream whip faster and more voluminously.
4. Arrange a single layer of Nutter Butter cookies snugly in the bottom of a 9×13-inch baking dish, breaking cookies as needed to fill gaps.
5. Spread half of the peanut butter whipped cream evenly over the cookie layer using a spatula.
6. Add a second layer of Nutter Butter cookies on top of the whipped cream.
7. Spread the remaining peanut butter whipped cream over the second cookie layer, smoothing it into an even top.
8. Tip: Gently press down on the layers with the back of a spoon to eliminate air pockets and ensure the cookies absorb moisture for a perfect cake-like texture.
9. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the cookies to soften and the flavors to meld.
10. Tip: For a decorative finish, garnish with crushed Nutter Butter cookies or a drizzle of melted peanut butter just before serving to add texture and visual appeal.
Sublimely creamy and irresistibly peanut buttery, this cake transforms humble cookies into a dessert with the lush consistency of a mousse and the comforting flavor of a childhood favorite. Serve it chilled in elegant slices, perhaps with a side of fresh berries to cut through the richness, and watch it disappear before your eyes.
Peanut Butter and Jelly Nutter Butter Bars
Whimsically transforming the nostalgic lunchbox classic into an elegant dessert, these Peanut Butter and Jelly Nutter Butter Bars layer creamy peanut butter, sweet jam, and buttery cookie crust into a sophisticated treat that delights both children and adults alike.
Ingredients
– 24 Nutter Butter cookies, crushed (I find the original version works best for that authentic peanut flavor)
– 1/2 cup unsalted butter, melted (using high-quality butter makes all the difference in the crust)
– 1 cup creamy peanut butter (I prefer Skippy for its smooth consistency)
– 1/2 cup powdered sugar
– 1/3 cup strawberry jam (seedless varieties create the prettiest layers)
– 1 cup semi-sweet chocolate chips
– 1/4 cup heavy cream
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Place Nutter Butter cookies in a food processor and pulse until they form fine crumbs, about 15-20 pulses.
3. Combine cookie crumbs with melted butter in a medium bowl, stirring until the mixture resembles wet sand.
4. Press the crumb mixture firmly into the prepared pan using the bottom of a measuring cup to create an even layer.
5. Bake the crust for 10 minutes at 350°F until lightly golden around the edges, then cool completely on a wire rack.
6. Beat peanut butter and powdered sugar together in a stand mixer with the paddle attachment on medium speed until smooth and well combined, about 2 minutes.
7. Spread the peanut butter mixture evenly over the cooled crust using an offset spatula.
8. Warm the strawberry jam in the microwave for 15 seconds to make it more spreadable, then dollop over the peanut butter layer.
9. Use a knife to gently swirl the jam into the peanut butter layer, creating a marbled effect without mixing completely.
10. Combine chocolate chips and heavy cream in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until smooth and glossy.
11. Pour the chocolate ganache over the jam layer and spread evenly with an offset spatula.
12. Refrigerate the bars for at least 4 hours, or until the chocolate layer is completely set and firm to the touch.
13. Use the parchment paper overhang to lift the bars from the pan and transfer to a cutting board.
14. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.
Creamy peanut butter melds with tart strawberry jam beneath a glossy chocolate cloak, creating bars with contrasting textures that crackle then melt luxuriously. Serve these chilled squares alongside espresso for an afternoon treat, or layer them in individual glasses with whipped cream for a deconstructed dessert presentation.
Nutter Butter Banana Pudding
Kindly imagine a dessert that marries the nostalgic crunch of peanut butter cookies with the creamy indulgence of classic banana pudding. Known for its irresistible layers and crowd-pleasing appeal, this Nutter Butter Banana Pudding transforms simple ingredients into an elegant yet comforting treat. Perfect for gatherings or a sweet weeknight finale, it’s a dish that feels both sophisticated and delightfully familiar.
Ingredients
– 1 (11-ounce) package of Nutter Butter cookies (I love using the full-sized ones for a sturdier base)
– 4 ripe bananas, sliced into 1/4-inch rounds (choose ones with a few brown spots for optimal sweetness)
– 1 (3.4-ounce) box of instant vanilla pudding mix
– 2 cups of whole milk, chilled (this ensures a smoother, creamier texture)
– 1 (8-ounce) container of frozen whipped topping, thawed (I prefer the light version for a fluffier finish)
– 1/2 cup of creamy peanut butter, at room temperature (it blends more easily this way)
Instructions
1. In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups of chilled whole milk until smooth and slightly thickened, about 2 minutes.
2. Gently fold in the thawed whipped topping and room-temperature peanut butter until fully incorporated and no streaks remain.
3. Arrange a single layer of Nutter Butter cookies in the bottom of a 9×13-inch baking dish, breaking some cookies if needed to cover gaps.
4. Top the cookie layer with half of the sliced bananas, spreading them evenly.
5. Spread half of the pudding mixture over the banana layer using a spatula, ensuring it reaches the edges.
6. Repeat the layers: add another layer of Nutter Butter cookies, followed by the remaining bananas and the rest of the pudding mixture.
7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cookies to soften and flavors to meld.
Lusciously creamy with a hint of peanut butter richness, this pudding boasts a delightful contrast between the soft, cake-like cookies and the fresh banana slices. For an elegant twist, serve it in individual glasses garnished with crushed Nutter Butter crumbs or a drizzle of caramel sauce.
Crispy Nutter Butter Truffles
Revered for its perfect balance of nostalgia and sophistication, these Crispy Nutter Butter Truffles transform a beloved cookie into an elegant confection that delights with every bite. Combining creamy peanut butter, rich chocolate, and a satisfying crunch, they offer a harmonious blend of textures and flavors that feel both indulgent and refined. Whether served at a dinner party or enjoyed as a personal treat, these truffles are sure to impress with their effortless elegance.
Ingredients
– 1 package (16 ounces) Nutter Butter cookies, finely crushed (I find using a food processor yields the perfect crumb texture for a smooth base)
– 1 cup creamy peanut butter, at room temperature for easier mixing and a silkier consistency
– 8 ounces semi-sweet chocolate chips, my preference for a balanced sweetness that complements the peanut butter
– 1/4 cup unsalted butter, softened to ensure it blends seamlessly without lumps
– 1/2 cup powdered sugar, sifted to avoid any graininess in the truffle filling
– 1 teaspoon vanilla extract, a splash that enhances the overall depth of flavor
Instructions
1. Place the Nutter Butter cookies in a food processor and pulse until they form fine crumbs, about 30-45 seconds, ensuring no large pieces remain for a uniform texture.
2. In a medium mixing bowl, combine the cookie crumbs, room temperature peanut butter, softened unsalted butter, sifted powdered sugar, and vanilla extract.
3. Use a spatula or your hands to mix everything together until a cohesive dough forms, which should hold its shape when pressed; if it feels too dry, add a teaspoon of peanut butter to moisten it.
4. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
5. Scoop out tablespoon-sized portions of the dough and roll them into smooth, round balls between your palms, placing each ball on the prepared baking sheet.
6. Chill the rolled truffles in the refrigerator for 30 minutes to firm them up, making them easier to coat in chocolate without losing their shape.
7. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals on high power, stirring after each interval until completely smooth and liquid, about 1-2 minutes total.
8. Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, ensuring it’s fully coated, then gently tap off any excess chocolate to avoid pooling.
9. Return the coated truffles to the parchment-lined baking sheet and let them set at room temperature for 1-2 hours until the chocolate hardens completely.
10. For a quicker set, place the truffles in the refrigerator for 20 minutes after coating, but avoid longer chilling to prevent the chocolate from sweating.
Unveiling a symphony of textures, these truffles boast a crisp exterior that gives way to a creamy, peanut-packed center, with the semi-sweet chocolate adding a luxurious finish. Serve them alongside a cup of espresso for an after-dinner delight or package them in decorative boxes as a heartfelt homemade gift that showcases your culinary finesse.
Nutter Butter Cookie Butter
Just imagine transforming those nostalgic peanut butter sandwich cookies into a luxurious, spreadable delight that elevates everything from morning toast to dessert creations. Nutter Butter Cookie Butter captures the essence of childhood nostalgia with a sophisticated twist, blending creamy peanut butter richness with a hint of vanilla sweetness. This homemade version surpasses any store-bought alternative, offering a velvety texture and deep, authentic flavor that will become a staple in your pantry.
Ingredients
– 1 package (16 oz) Nutter Butter cookies, roughly broken—I find the name brand gives the best peanut butter intensity.
– 1/2 cup creamy peanut butter, preferably natural for a smoother blend and richer taste.
– 1/4 cup coconut oil, melted—this helps achieve that perfect spreadable consistency without being too greasy.
– 2 tablespoons honey, for a touch of natural sweetness that complements the cookies beautifully.
– 1 teaspoon vanilla extract, my secret weapon to enhance the depth of flavor.
– A pinch of salt, to balance the sweetness and make the peanut notes pop.
Instructions
1. Place the broken Nutter Butter cookies into a food processor, and pulse for 30-45 seconds until they form fine crumbs, scraping down the sides once to ensure even processing.
2. Add the creamy peanut butter, melted coconut oil, honey, vanilla extract, and salt to the food processor with the cookie crumbs.
3. Process the mixture on high speed for 1-2 minutes, pausing to scrape down the sides halfway through, until it becomes completely smooth and homogenous—this prevents any gritty bits.
4. Transfer the mixture to an airtight container, using a spatula to get every last bit, and refrigerate for at least 2 hours to allow it to firm up and develop its full flavor.
5. After chilling, stir the cookie butter gently to check consistency; if it’s too thick, let it sit at room temperature for 10 minutes before serving.
Rich and creamy with a delightful crunch from the cookie bits, this Nutter Butter Cookie Butter boasts a robust peanut flavor enhanced by hints of vanilla and honey. Spread it on warm toast for a decadent breakfast, swirl it into ice cream for an indulgent dessert, or use it as a filling for homemade truffles to impress guests with its gourmet appeal.
Nutter Butter S’mores
Beneath the golden glow of a campfire or the gentle warmth of your oven, the classic s’more receives a decadent upgrade. By swapping the traditional graham cracker for the beloved Nutter Butter cookie, we introduce a rich, nutty dimension that perfectly complements the gooey marshmallow and silky chocolate. This elegant twist is surprisingly simple to assemble, promising a sophisticated treat that evokes nostalgia while feeling entirely new.
Ingredients
– 8 Nutter Butter cookies (the classic sandwich style provides the ideal crunch)
– 4 large marshmallows (I find jumbo marshmallows create the most satisfying melt)
– 2 (1-ounce) bars of milk chocolate, broken into halves (a high-quality brand like Ghirardelli makes a noticeable difference)
Instructions
1. Preheat your oven to 350°F (177°C) and line a small baking sheet with parchment paper to prevent any sticking.
2. Arrange 4 Nutter Butter cookies flat-side up on the prepared baking sheet; this stable base ensures your s’mores hold together beautifully.
3. Place one half of a milk chocolate bar squarely onto the center of each cookie base.
4. Carefully position one large marshmallow directly on top of each chocolate piece.
5. Bake in the preheated oven for exactly 3–4 minutes, watching closely until the marshmallows are puffed and lightly golden brown on top.
6. Immediately remove the baking sheet from the oven using oven mitts.
7. Gently press the remaining 4 Nutter Butter cookies on top of each warm marshmallow to form a sandwich, applying light pressure to help the layers adhere.
8. Allow the assembled s’mores to cool on the baking sheet for 2 minutes before serving; this brief rest lets the chocolate set slightly for cleaner handling.
Delightfully crisp cookies give way to an irresistibly soft, molten center where the peanut butter flavor melds seamlessly with the sweet marshmallow and creamy chocolate. For a truly elegant presentation, serve these warm on a rustic wooden board alongside chilled glasses of milk or a rich espresso, allowing the contrasting temperatures to heighten the experience.
Nutter Butter Cookie Dough Bites
Kickstarting your baking journey with these irresistible treats combines nostalgic flavors with modern indulgence. Nutter Butter Cookie Dough Bites offer a perfect balance of creamy peanut butter and rich chocolate in a no-bake format that delights both novice and experienced bakers alike. Their elegant appearance belies the simplicity of their creation, making them ideal for impromptu gatherings or thoughtful gifts.
Ingredients
– 1 cup creamy peanut butter (I always use natural for better flavor)
– 1/2 cup powdered sugar, sifted (prevents lumps for smoother texture)
– 1/4 cup unsalted butter, softened to room temperature (essential for easy mixing)
– 1 tsp pure vanilla extract (my secret for depth)
– 1 cup crushed Nutter Butter cookies (about 10 cookies, crushed finely)
– 1/2 cup semi-sweet chocolate chips (high-quality chips melt smoother)
– 1 tbsp coconut oil (helps achieve a glossy chocolate coating)
Instructions
1. In a medium bowl, combine 1 cup creamy peanut butter, 1/2 cup powdered sugar, 1/4 cup softened unsalted butter, and 1 tsp vanilla extract using a hand mixer on medium speed for 2 minutes until fully incorporated and smooth.
2. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Fold in 1 cup crushed Nutter Butter cookies with a spatula until evenly distributed throughout the mixture.
4. Using a small cookie scoop or tablespoon, portion the mixture and roll into 1-inch balls with your hands, placing them on a parchment-lined baking sheet.
5. Chill the balls in the refrigerator for 30 minutes to firm up, which makes dipping easier.
6. In a microwave-safe bowl, melt 1/2 cup semi-sweet chocolate chips and 1 tbsp coconut oil in 30-second intervals, stirring between each, until smooth and fully melted (about 1-2 minutes total).
7. Tip: Avoid overheating the chocolate to prevent seizing; it should be warm but not hot.
8. Using a fork or dipping tool, dip each chilled ball into the melted chocolate, coating completely, and return to the parchment-lined sheet.
9. Allow the excess chocolate to drip off before placing them back to set.
10. Refrigerate the coated bites for 15-20 minutes until the chocolate is firm and set.
11. Tip: For a decorative touch, drizzle any remaining melted chocolate over the tops before chilling.
Gliding into the final result, these bites boast a creamy, melt-in-your-mouth interior with a satisfying crunch from the cookie bits, all enveloped in a smooth chocolate shell. Their rich peanut butter flavor pairs wonderfully with a cold glass of milk or as an elegant addition to a dessert charcuterie board, offering a sophisticated twist on classic cookie dough.
Nutter Butter and Chocolate Chip Ice Cream
Unveiling a dessert that marries childhood nostalgia with sophisticated indulgence, this Nutter Butter and Chocolate Chip Ice Cream transforms classic cookie jar favorites into a frozen masterpiece. The creamy peanut butter base, studded with crunchy cookie pieces and rich chocolate, offers a delightful play of textures and flavors that will captivate both young and mature palates alike.
Ingredients
– 2 cups heavy cream (I always use organic for its richer flavor)
– 1 cup whole milk (the higher fat content creates a creamier texture)
– ¾ cup granulated sugar
– ½ cup smooth peanut butter (I prefer natural, unsweetened varieties for authentic nutty flavor)
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
– ½ teaspoon fine sea salt (enhances all the flavors beautifully)
– 1 cup coarsely chopped Nutter Butter cookies (about 8 cookies, leave some larger chunks for texture)
– ½ cup semi-sweet chocolate chips (I like Ghirardelli for their superior melt)
Instructions
1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and ¾ cup granulated sugar over medium heat.
2. Whisk constantly for 4-5 minutes until the sugar completely dissolves and the mixture reaches 160°F on a candy thermometer—this prevents graininess in your final product.
3. Remove from heat and whisk in ½ cup smooth peanut butter until fully incorporated and smooth.
4. Stir in 1 teaspoon pure vanilla extract and ½ teaspoon fine sea salt.
5. Transfer the mixture to a large bowl and chill in the refrigerator for exactly 4 hours until completely cold—this ensures proper churning consistency.
6. Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions for 25-30 minutes until it reaches soft-serve consistency.
7. Gently fold in 1 cup coarsely chopped Nutter Butter cookies and ½ cup semi-sweet chocolate chips with a spatula—be careful not to overmix to maintain texture contrast.
8. Transfer the ice cream to an airtight container and freeze for at least 6 hours, or preferably overnight, to achieve perfect scoopability.
Heavenly in its final form, this ice cream boasts a velvety peanut butter base that gives way to satisfying crunches of cookie and pockets of melted chocolate. Serve it sandwiched between two extra Nutter Butter cookies for an ultimate treat, or simply scooped into waffle cones for a classic summer delight that never fails to impress.
Nutter Butter Peanut Butter Pie
Fusing creamy indulgence with nostalgic crunch, this Nutter Butter Peanut Butter Pie marries velvety peanut butter filling with a cookie crust for a dessert that’s both elegant and comforting. Perfect for gatherings or a quiet treat, it balances richness with a touch of sweetness, making it an instant crowd-pleaser. Crafted with simple ingredients, it delivers decadence in every slice.
Ingredients
– 2 cups Nutter Butter cookie crumbs (I love using a food processor for fine, even crumbs that press into the pan beautifully)
– 6 tablespoons unsalted butter, melted (I prefer salted for a hint of contrast, but unsalted works well too)
– 1 cup creamy peanut butter (go for a natural, no-stir variety to avoid oil separation)
– 8 ounces cream cheese, softened to room temperature (this ensures a smooth, lump-free filling)
– 1 cup powdered sugar, sifted (sifting prevents clumps for a silky texture)
– 1 teaspoon vanilla extract (pure vanilla adds depth to the peanut flavor)
– 1 ½ cups heavy cream, chilled (cold cream whips up faster and holds peaks better)
– ¼ cup granulated sugar (for sweetening the whipped cream topping)
– Optional: extra Nutter Butter cookies for garnish (they make a lovely decorative touch)
Instructions
1. Preheat your oven to 350°F to prepare for baking the crust.
2. In a medium bowl, combine the Nutter Butter cookie crumbs and melted butter until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish, using the back of a spoon to create an even layer.
4. Bake the crust in the preheated oven for 8-10 minutes, until it is lightly golden and fragrant, then remove and allow it to cool completely on a wire rack for about 30 minutes.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until it is smooth and creamy.
6. Add the creamy peanut butter, sifted powdered sugar, and vanilla extract to the bowl, and beat on low speed for 1-2 minutes until all ingredients are fully incorporated and the mixture is uniform.
7. In a separate chilled bowl, whip the heavy cream and granulated sugar with an electric mixer on high speed for 3-4 minutes until stiff peaks form.
8. Gently fold half of the whipped cream into the peanut butter mixture using a spatula to lighten it, then fold in the remaining whipped cream until no white streaks remain.
9. Spoon the filling into the cooled crust, spreading it evenly with an offset spatula to create a smooth surface.
10. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set firmly.
11. If desired, garnish with additional Nutter Butter cookies before serving.
Resulting in a luxuriously smooth and airy texture, this pie offers a delightful contrast between the crisp cookie base and the fluffy peanut butter filling. Rich yet not overly sweet, it’s perfect served chilled with a drizzle of chocolate sauce or a scoop of vanilla ice cream for an extra indulgent twist.
Salted Caramel Nutter Butter Bars
Exquisite layers of sweet and salty come together in these indulgent bars that transform the classic Nutter Butter cookie into an elegant dessert. Each bite offers a perfect harmony of crunchy peanut butter base, velvety caramel, and a delicate sprinkle of sea salt that elevates this treat to gourmet status. They’re surprisingly simple to make yet deliver restaurant-quality results that will impress any gathering.
Ingredients
– 16 Nutter Butter cookies (I find the original work best for that authentic peanut flavor)
– 1/2 cup unsalted butter, melted (using good quality butter makes all the difference)
– 1 (14 oz) can sweetened condensed milk (this creates that perfect chewy caramel layer)
– 1/2 cup light brown sugar, packed (I prefer dark brown for deeper flavor but light works beautifully)
– 1/4 cup heavy cream (room temperature helps prevent seizing)
– 2 tsp pure vanilla extract (always worth splurging on the real stuff)
– 1 tsp flaky sea salt (Maldon is my favorite for its delicate crunch)
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Place Nutter Butter cookies in a food processor and pulse until they form fine crumbs, about 15-20 pulses.
3. Tip: For extra texture, reserve 2 tablespoons of coarse crumbs to sprinkle on top later.
4. Transfer cookie crumbs to a medium bowl and pour melted butter over them, stirring until fully combined and the mixture resembles wet sand.
5. Press the crumb mixture firmly into the prepared pan using the bottom of a measuring cup to create an even, compact layer.
6. Bake the crust for 8 minutes exactly until lightly fragrant and slightly firm to the touch.
7. While the crust bakes, combine sweetened condensed milk, brown sugar, and heavy cream in a saucepan over medium heat.
8. Cook the caramel mixture, whisking constantly, for 5-7 minutes until it thickens slightly and bubbles appear around the edges.
9. Tip: Use a candy thermometer – the caramel should reach 220°F for perfect consistency.
10. Remove from heat and stir in vanilla extract until fully incorporated.
11. Pour the warm caramel evenly over the baked crust, using an offset spatula to spread it to the edges.
12. Immediately sprinkle flaky sea salt evenly over the caramel layer while still warm.
13. Tip: Let the bars cool completely at room temperature for 2 hours before transferring to the refrigerator.
14. Chill the bars in the refrigerator for at least 4 hours, or preferably overnight, to allow the layers to set properly.
15. Use the parchment paper overhang to lift the entire bar block from the pan onto a cutting board.
16. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.
Kaleidoscopic in texture, these bars offer a satisfying crunch from the cookie base that gives way to the chewy, buttery caramel center. The flaky salt crystals provide bursts of salinity that cut through the richness beautifully. Serve them slightly chilled with a drizzle of dark chocolate or alongside vanilla bean ice cream for an extraordinary dessert experience.
Conclusion
Overall, these 25 Nutter Butter cookie recipes offer endless inspiration for delicious homemade treats. We hope you found some new favorites to bake and share! Don’t forget to leave a comment telling us which recipe you loved most, and pin this article to your Pinterest boards so others can enjoy these sweet ideas too.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
