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

Ingredient Substitutions

• Instead of All‑purpose flour: bread flour, spelt flour
• Instead of Whole‑wheat flour: whole‑grain oat flour
• Instead of Unsalted butter: margarine (use less)
• Instead of Granulated sugar: coconut sugar, powdered sugar (reduce amount)
• Instead of Natural creamy peanut butter: almond butter, cashew butter
• Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Baking soda: baking powder (use 1 tsp)
• Instead of Salt: sea salt
• Instead of Vanilla extract: almond extract (use 1/2 tsp)
• Instead of Water: milk (adds richness)
• Instead of Granulated sugar (filling): powdered sugar
• Instead of Light corn syrup: honey (use 1 tbsp)
• Instead of Honey: maple syrup
• Instead of Unsalted butter (filling): vegetable shortening
• Instead of Salt (filling): sea salt

Equipment Needed

• Stand mixer with paddle attachment
• Digital kitchen scale
• Wood carving kit (for stamp) (optional)
• Rolling pin
• Parchment paper
• Baking sheet
• Oven
• Saucepan
• Candy thermometer
• Piping bag with small round tip
• Spatula
• Whisk
• Fine‑mesh sieve (optional for flour) (optional)
• Brush for dusting flour on stamp (optional)
• Freezer (for chilling dough)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• For an extra‑crisp edge, brush the tops of the cookies with a tiny amount of melted butter before baking
• If you don’t have a wood carving kit, a small metal cookie cutter can be used, but the hand‑carved stamp gives a unique, artisanal look
• Use a silicone mat under the parchment for easier release of the stamped cookies

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container

Freezer: Up to 2 months; thaw at room temperature before serving

Room temperature: Best within 2 days; keep sealed to maintain crispness

Make-Ahead Tips

• The dough can be shaped, stamped, and frozen for up to 1 month; bake from frozen adding 2‑3 minutes to bake time
• Filling can be made up to 3 days ahead and stored in the refrigerator; re‑whip before piping