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Homemade Nutter Butter Cookies
A copycat version of the classic Nutter Butter sandwich cookie, made from scratch with a buttery peanut‑butter dough, a soft peanut‑butter‑halva filling, and a hand‑carved wooden stamp for authentic detail. The recipe follows Claire Saffitz’s recreation process, including the craft of making a cookie stamp, low‑temperature baking for crisp edges, and piping the filling into a peanut shape.
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Cost Breakdown
Critical Success Points
- • Carving and sanding the wooden stamp to achieve clean detail
- • Pressing the dough into the stamp while the dough is chilled to retain shape
- • Baking at low temperature (300°F) to prevent spread and preserve the imprint
- • Heating the sugar‑corn‑syrup mixture to exactly 248°F to achieve the right halva texture
- • Piping the filling before it hardens
Safety Warnings
- • Handle the hot sugar syrup with care – it reaches 248°F and can cause severe burns
- • Use caution when carving wood – keep fingers away from sharp tools
- • Do not over‑bake; cookies can become too hard and break easily
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