I adore this peanut butter cookie recipe because it perfectly combines the richness of unsalted butter with the creaminess of peanut butter. Every bite is a celebration of familiar ingredients like granulated sugar, egg, and vanilla extract, creating chewy cookies that truly keep me coming back for more.

Jump to Recipe

I gotta tell ya, I’ve been obsessed with these Homemade Nutter Butter Cookies lately. I’ve always loved a good peanut butter cookie, and this recipe takes it to the next level.

When I first mixed 1/2 cup of unsalted butter with 3/4 cup creamy peanut butter, I knew I was in for something special. Combining that with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar, along with an egg and a splash of vanilla extract, it just clicked.

Then adding 1 1/2 cups all-purpose flour along with a bit of baking soda and baking powder made the dough perfectly balanced. Although they’re essentially a twist on your classic cookie, these nutter butters are a softer, chewier delight and honestly, every bite takes me back to simple, fun baking days.

I’d love for you to try them out and see how quickly they become one of your all-time favorite cookie recipes. Enjoy the ride!

Why I Like this Recipe

I really love this recipe because it’s so simple to whip up—you don’t need to be a pro to get amazing, soft, chewy cookies every single time. I like how the peanut butter and butter mix together to give these cookies a rich, unique flavor that just can’t be beat. I also appreciate that I can find all the ingredients in my pantry, so it makes this recipe super convenient. And honestly, there’s something really satisfying about making cookies that remind me of my childhood treats.

These homemade nutter butters are honestly a way tastier and creamier version of the classic cookie. I keep making them over and over again cause they just never disappoint and they come out soft and chewy every time. If you love cookies that have that chewy texture and a rich flavor, then these are definitely for you.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter offers creaminess, rich flavor, and essential healthy fats in every bite.
Creamy peanut butter provides protein and healthy fats, boosting flavor and sustenance in cookies.
Granulated sugar delivers vibrant sweetness, making the cookies delightfully pleasing and balanced.
Large egg acts like a binder and offers extra protein, giving the dough structure and moisture.
All-purpose flour builds the cookie framework, contributing carbohydrates for energy and soft texture.
Vanilla extract enriches the overall taste with its subtle, warm aroma and sweetness.
Light brown sugar adds moisture and caramel notes, deepening flavor and browning beautifully.

Ingredient Quantities

1/2 cup unsalted butter, softened

3/4 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until its smooth and creamy.

3. Beat in the egg and vanilla extract until everything is well mixed.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Gradually add the dry ingredients into the wet mixture and stir just until combined, try not to over mix it.

6. Scoop out tablespoon sized balls of dough and place them evenly on the prepared baking sheet.

7. Press each cookie gently with a fork in a crisscross pattern to flatten them slightly.

8. Bake the cookies in the preheated oven for about 10 to 12 minutes until they are lightly golden around the edges.

9. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

10. Enjoy your homemade Nutter Butters while they’re still soft and chewy!

Equipment Needed

1. Preheated oven set to 350°F
2. Baking sheet with parchment paper lined on it
3. Two mixing bowls (one for the wet ingredients and one for the dry)
4. Electric mixer or hand mixer and a whisk
5. Measuring cups and spoons
6. A cookie scoop or a regular tablespoon for portioning dough
7. A fork for pressing the cookies into a crisscross pattern
8. A wire cooling rack for letting the cookies cool off

FAQ

How do I store these cookies?

You can keep 'em in an airtight container at room temp for up to a week. Theyre also good in the freezer if you wanna save some for later.

Can I use crunchy peanut butter or a different nut butter?

Yep, you can use crunchy peanut butter, but it might change the texture a bit. Other nut butters like almond butter will work but may give a unique twist to the recipe.

How do I know when the cookies are done?

Check if the edges start to firm up and turn lightly golden. Be careful not to overbake or they might turn out hard.

Can I double the recipe?

Sure, you can double it. Just mix in batches and keep an eye on the baking time since different ovens might run at slightly different temperatures.

Homemade Nutter Butter Cookies Recipe Substitutions and Variations

Unsalted Butter: You can use salted butter instead, just reduce the extra salt in the recipe.
Creamy Peanut Butter: Try natural or almond butter if you want a slightly different flavor.
Granulated Sugar: Coconut sugar can work as an alternative giving the cookies a hint of caramel.
All-purpose Flour: Mix in half whole wheat flour with all-purpose flour for a healthier twist.
Baking Soda: If you dont have baking soda, you can substitute with a bit more baking powder, but use a little less than the recipe calls for.

Pro Tips

1. Try chillin’ your dough for about 10-15 minutes before scooping it out. It helps the cookies keep their shape and stops ’em from spreading too much in the oven.

2. Be careful not to overmix the dough when you add the flour. Overmixing can make the cookies tough instead of soft and chewy.

3. Use an ice cream scoop if ya got one, so all the cookies are the same size. This makes sure they all bake evenly.

4. Don’t be afraid to experiment with the fork pressing. A lighter press might give you thicker cookies, while a firmer one will flatten ’em more. Adjust the pressure to get the texture you really like.