Nutter Butters · GF (40 sandwich cookies)
I originally shared this recipe for my column on Serious Eats. Read that post here for more photos and some history on the creepy Nutter Butter mascot. The recipe I posted there makes a half batch, if making forty cookies seems intimidating.
You can make these with all purpose flour instead of rice flour, but the rice flour lends an exceptional crispness and is, in my opinion, the secret ingredient.
10 ounces rice flour or all purpose flour
2 ounce roasted, unsalted peanuts
4 ounces unsalted butter
2 ounce creamy peanut butter
10 ounces sugar
1/4 teaspoon baking soda
1/2teaspoon kosher salt
1 Tablespoon vanilla extract
4 egg yolks
20 ounces peanut butter buttercream, recipe below
In the bowl of a food processor, combine flour and peanuts; process for one minute then sift the mixture in a fine meshed sieve; regrind any chunks that do not pass through and sift again. Now discard any bits that do not pass through the sieve. If any chunks are included, it will be difficult to roll the dough sufficiently thin and those same chunks will clog the piping bag if you elect to pipe a design on the cookies. Set the sifted peanut-flour mixture aside.
Using a hand/stand mixer set to medium speed, cream together butter, peanut butter, sugar, baking soda, salt and vanilla extract just until combined. Take care not to over-mix; the less air incorporated into the dough, the better.
With mixer still running, add in egg yolks one at a time. Once incorporated, shut off mixer and scrape bowl down with a rubber spatula.
Turn mixer to its lowest setting and add dry ingredients all at once. Continue mixing until uniform. Shut off mixer. Use a spatula to scrape the dough from the bowl and knead lightly to form a smooth ball. Flatten into a disc, wrap in plastic and refrigerate for thirty minutes, or until stiff enough to roll easily.
Preheat the oven to 350° and have two parchment lined baking sheets at the ready.
Sift some flour onto the counter and use a rolling pin to roll the dough as thinly as you can manage, about 1/8”. (The cookies will puff and reach just shy of 1/4” after baking; thus dough rolled only to 1/4” will puff to 1/2” inch, making the finished, filled sandwich over an inch thick. Not good.)
When finished rolling, slide a metal spatula between the dough and counter to loosen. This will prevent the cookies from sticking.
A DIY peanut cutter, slightly stretched and widened, makes perfect “Nutter Butters” but use any cutter you like. Cut out the cookies and use a metal spatula to lift and transfer to cookie sheet.
Arrange cookies on parchment lined cookie sheet. Set the sheets aside.
Gather up, knead, and re-roll the remaining dough scraps, likewise cutting and arranging on a cookie sheet. The dough can be rolled altogether three times.
You may skip the following step if you do not wish to make the Nutter Butter design on the cookies
(To make a Nutter Butter pattern on the cookies: After rolling and cutting the dough, place any remaining dough scraps in a mixing bowl. Mix with a hand or stand mixer while adding hot water, one teaspoon at a time, until the dough has thinned into a paste. Work slowly; you can always add more liquid, but you can’t take it away. Let each addition mix in fully before adding more. When the mixture reaches a frosting-like consistency, use a spatula to scrape it out. Transfer to a piping bag fitted with a very small tip, or a heavy duty Ziploc bag with a tiny hole poked in the corner.
Pipe some sort of design atop each cookie. Four vertical lines and several horizontal hashes will give the impression of a Nutter Butter, but any design will do.)
Once the cookies have been decorated, bake for about 12 minutes, or until firm to the touch. If your oven has an uneven heating element, rotate the cookie sheets after six minutes. Once the cookies have baked, cool thoroughly, directly on the sheet pan.
While the cookies cool, prepare the filling.
I think a Swiss Peanut Butter Buttercream is the most delicious, but not necessarily the most authentic filling. Make the recipe below for ease and authenticity, but follow the link mentioned if you’re wanting the most delicious possible cookie.
Peanut Butter Filling
3 ounces unsalted butter
3 ounces creamy peanut butter
1 ounce cream cheese
12 ounces powdered sugar
1 Tablespoon vanilla extract
With a hand or stand mixer, cream together butter, peanut butter, cream cheese, powdered sugar and vanilla. Cream on medium speed for five minutes; use a rubber spatula to scrape the bowl down periodically. The long mixing time makes the filling less gritty.
Using a spatula, transfer the filling to a pastry bag fitted with a plain tip.
If you haven’t wrangled a pastry bag into submission before (or if you have and found it frustrating), these 12 tips for using a pastry bag will make the process mess and stress free.
Assemble the cookies
Flip half the wafers over. Onto each, pipe a barbell shaped line of frosting down the center. Top with remaining wafers.
Transfer cookies to an airtight container and refrigerate for several hours to set the filling. The cookies will keep for about one week.
Sep 12, 2011 · 4:37 PM
How wonderful! This looks sooooo good. I’m a huge fan of Nutter Butters although I haven’t had any in ages. Bikini cookie cutter… genius
· The Chef Doc · www.thechefdoc.com
Sep 12, 2011 · 5:13 PM
· Michelle · amourbeurre.blogspot.com
Sep 13, 2011 · 9:41 AM
Love the classic presentation! And I’m so impressed they’re gluten-free, too. I’ve had a lot of trouble with gluten-free cookie recipes spreading as soon as they get in the oven.
· Evan Thomas · thewannabechef.net
Sep 13, 2011 · 11:00 AM
LOVE nutter butters, I can’t buy them because they would only last a day or two. But I think I’ll have to add these to my must-try list. Thanks for sharing.
· Shannon · www.dinnerordessert.com
Sep 13, 2011 · 12:13 PM
@The Chef Doc, I forget whose idea that was. I was chatting with some friends on twitter and one of them suggested I do that. A genius idea for sure, but not one I came up with on my own.
@Evan, these are pretty well behaved! I’ve had a few spread out more than I’d like (ones I rolled too thick, etc) but the good part is when they come out of the oven, you can just stamp them again with the cutter to tidy the shape. But if the dough is chilled enough, it’s not a problem. Hope you give ‘em a shot!
@Shannon, hope you survive the homemade Nutter Butter invasion!!
Sep 13, 2011 · 2:23 PM
These looks @&$!ing delicious! Well done. Makes me want a Nutter Butter real bad!
· Jazz Rules · www.bostonfoodrules.com
Sep 13, 2011 · 7:54 PM
@Jazz, haha, thanks! Go for it, you need Nutter Butters in your life, stat!
Sep 17, 2011 · 12:34 AM
@Lori, oh no! That’s weird! The one I purchased was only 3” long. Should I delete that link, is that where you bought yours? Yikes!
Sep 20, 2011 · 1:07 AM
These look so good!
I love Nutter Butters but always feel bad amount how bad they are for me, so I’ll definitely be trying these. Since their GF…even my sister can enjoy. Thanks so much for the recipe.
· Rachel @ Bakerita · www.bakerita.com
Sep 22, 2011 · 11:48 AM
@That’s wonderful! You’ll have to let me know if you whip up a batch. Enjoy.
Oct 25, 2011 · 1:55 PM
this recipe is fabulous. I’m a Chef di Partie and it is great seeing such a decadent endeavor
· josie · Josiemn.tumblr.com/
Oct 25, 2011 · 9:16 PM
@josie, thanks lady! I aim to please.
Jul 12, 2012 · 8:41 PM
@Sara, in that case, I’d just go with all purpose. I’ve never used brown rice flour before, so I can’t comment with any certainty on how it would work in the recipe. But all purpose does work just as nicely.
May 05, 2013 · 7:14 PM
Hi meg! I haven’t frozen the dough myself, but it’s a pretty typical butter-dough, so I don’t see any reason why it wouldn’t stand up to a month or two in the freezer. After defrosting overnight in the fridge, be sure to knead it gently before rolling, to help restore its texture. Fingers crossed!