Homemade Nutter Butter Cookies

Ingredients

• 1 3/4 cups All‑purpose flour (sifted)
• 1/2 cup Whole‑wheat flour (finely milled, adds nutty flavor)
• 1 cup Unsalted butter (room temperature, cut into cubes)
• 1 cup Granulated sugar (200 g; can use light brown sugar for deeper flavor)
• 1 cup Natural creamy peanut butter (smooth, no added sugar; divided 2/3 for dough, 1/3 for filling)
• 1 large Egg (room temperature)
• 1/4 teaspoon Baking soda (provides a tiny lift)
• 1/2 teaspoon Salt (enhances peanut flavor)
• 1 teaspoon Vanilla extract (pure)
• 3 tablespoons Water (helps gluten development in dough)
• 2 tablespoons Granulated sugar (filling) (for halva‑style filling)
• 1 tablespoon Light corn syrup (prevents crystallization)
• 1 tablespoon Honey (adds flavor, also invert sugar)
• 2 tablespoons Unsalted butter (filling) (softened, adds pliability to filling)
• a pinch Salt (filling) (balances sweetness)

Instructions

1. Prepare the cookie stamp

   Using the wood carving kit, carve a peanut‑shaped stamp roughly the size of the final cookie (≈2¾" long, 1⅛" waist). Sand smooth, apply a thin coat of board‑cream (beeswax/mineral oil) to condition the wood, then let dry.

   Time: PT20M

2. Make the dough

   In the stand mixer bowl, cream together 1 cup butter and 1 cup granulated sugar until light and fluffy (≈3 minutes). Add 1 cup smooth peanut butter, 1 large egg, 1 tsp vanilla, and 3 Tbsp water; mix until just combined. In a separate bowl whisk together 1 ¾ cups all‑purpose flour, ½ cup whole‑wheat flour, ¼ tsp baking soda, ½ tsp salt. Add the dry mixture to the wet ingredients and mix on low until a thick, non‑sticky dough forms.

   Time: PT15M

3. Portion and chill dough

   Divide the dough into 10‑gram portions (≈1 oz). Shape each portion into a rough peanut‑like oval, then lightly flour the stamp and press each piece into the stamp to imprint detail. Place stamped cookies on a parchment‑lined baking sheet, then refrigerate for 20 minutes to firm the shape.

   Time: PT20M

4. Bake the cookies

   Preheat oven to 300°F (149°C). Bake the chilled cookies for 10‑12 minutes, until the edges are lightly golden and the cookies are set but not browned. Remove and let cool completely on a wire rack (≈5 minutes).

   Time: PT12M

   Temperature: 300°F

5. Prepare the filling (peanut halva)

   In a saucepan, combine 2 Tbsp granulated sugar, 1 Tbsp light corn syrup, 1 Tbsp honey, and a pinch of salt. Heat over medium, stirring until sugar dissolves and the mixture reaches 248°F (120°C) on the candy thermometer. Remove from heat. In the stand mixer bowl, beat ½ cup peanut butter with 2 Tbsp softened butter, 1 tsp vanilla, and a splash of water until smooth. Slowly stream the hot syrup into the peanut‑butter mixture while mixing on low, allowing it to incorporate without splattering. Once fully combined, the filling will have a soft, candy‑like texture.

   Time: PT10M

   Temperature: 248°F

6. Pipe the filling

   Transfer the filling to a piping bag fitted with a small round tip. Pipe a teardrop/peanut‑shaped dollop onto the flat side of one cookie, then top with a matching cookie, gently pressing to spread the filling to the edges. Repeat for all cookies.

   Time: PT8M

7. Final touch and storage

   Allow assembled cookies to sit at room temperature for 5 minutes to let the filling set. Store in an airtight container.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g