Bravetart's Homemade Nutter Butters (2024)

Ingredients

Cookies

• 2 cups all-purpose flour, plus more for dusting
• 6 tablespoons unsalted butter, creamy and soft about 68 degrees F
• 1/3 cup creamy peanut butter
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
• 2 large egg whites

Peanut Butter Creme

• 2 tablespoons unsalted butter, creamy and soft about 68 degrees F
• 1/3 cup creamy peanut butter
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon Diamond Crystal kosher salt (half as much if iodized)
• 1 cup powdered sugar, sifted

Instructions

Prepare the dough:

1. Sift 2 cups flour into a medium bowl and set aside.
2. Preheat oven to 350 degrees F and adjust oven rack to middle position.
3. Combine butter, peanut butter, sugar, baking soda and salt in the bowl of a stand mixer fitted with a paddle attachment.Mix on low to moisten, then increase to medium and cream until light and fluffy, about 5 minutes.
4. Beat the egg whites with a fork until foamy and thin, then add to the butter and sugar in four additions, letting each incorporate before adding the next. Scrape the bowl and beater with a flexible spatula, then resume mixing on low.
5. Sprinkle in the flour, and mix to form a soft dough.
6. Knead dough against sides of the bowl to form a smooth ball. Divide in half and flatten into two discs.
7. On a flour-dusted work surface, roll the dough until 1/2 inch thick. Sprinkle with flour, flip, sprinkle again, and roll just shy of 1/8 inch.
8. Cut into peanuts with a 3-inch bikini cutter or simple 2 1/4 inch rounds. Gently lift with an offset spatula and arrange cutouts on a parchment-lined baking sheet. Gently score the cutouts in a criss-cross pattern. Gather scraps, re-roll and cut as before.Bake wafers until firm and dry, about 13-15 minutes. Cool completely on the baking sheet.

Make the creme:

1. Combine butter, peanut butter, honey, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then sprinkle in the powdered sugar a little at a time. Once incorporated, increase to medium and beat until the creme is soft and light, about 5 minutes.
2. Transfer to a pastry bag fitted with a 1/2 inch plain tip.Pipe two teaspoons creme onto half of the cookies, filling each lobe of the peanut shape. Sandwich with remaining wafers.
3. Transfer to an airtight container and refrigerate until the filling is set, about 15 minutes. Store up to one week at room temperature or a month in the fridge. Serve at room temperature.