Gluten Free Nutter Butter Recipe
These Gluten Free Nutter Butter Cookies are so delicious and will bring you right back to your childhood. The peanut butter cookies are soft and chewy with crisp edges; held together by the peanut butter filling that is perfectly thick and creamy with the ideal amount of sweetness.
Ingredients
Peanut Butter Cookies
- 1/2 cup Salted Butter, softened to room temperature
- 1/3 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 large Eggs, at room temperature
- 1 cup Creamy Peanut Butter
- 1 3/4 cups All Purpose Gluten-Free Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
Peanut Butter Filling
- 1/4 cup Salted Butter, softened to room temperature
- 1/2 cup Creamy Peanut Butter
- 1 1/3 cup Powdered Sugar
- 1-2 tbsp Milk of Choice or Heavy Cream, start with 1 tbsp
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- In a stand mixer or large mixing bowl, add the softened butter and both sugars.
- Mix until just combined (If not using a stand mixer, use an electric hand mixer)
- Add in the eggs and vanilla extract.
- Mix until combined then add in the peanut butter. Mix again.
- Add in the flour, baking powder and baking soda.
- Mix until just combined.
- Put in the fridge to chill for 15-20 minutes
- To form the Nutter Butter cookie shape, take 1 tsp of cookie dough and roll into a ball. Place two dough balls side by side on the parchment paper.
- Press down on each ball gently with a fork, creating a "criss-cross" pattern. This will flatten the cookies and they should be touching.
- Bake for 7-10 minutes until the edges are golden and the center is still soft. They should no longer have a shiny appearance.
- Repeat for the remaining dough. This recipe should make about 48 cookies total (24 Nutter Butter Cookie Sandwiches).
- Remove from the oven and let cool.
- While the cookies cool, make the peanut butter filling.
- Combine the ingredients in a large mixing bowl. You can use a whisk, but I prefer to use an electric hand mixer to ensure a perfectly smooth texture.
- When the cookies are fully cooled, add the filling on the inside of one cookie and gently press another cookie to form the sandwich. The "criss-cross" pattern should show on the outside.
- Repeat for the remaining cookies.
- Enjoy!
Nutrition
Serving: 24cookies, Calories: 237kcal, Carbohydrates: 24g, Protein: 5g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 31mg, Sodium: 186mg, Potassium: 103mg, Fiber: 2g, Sugar: 16g, Vitamin A: 200IU, Calcium: 31mg, Iron: 1mg