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Sourdough Nutter Butters

Sourdough Nutter Butters

These Sourdough Nutter Butters are a soft, peanut butter cookie sandwiched with creamy peanut butter filling. They're easy, nostalgic, and better than the classic.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 14 minutes
Servings 16

Equipment

  • Large mixing bowl or stand mixer bowl - for mixing your cookie dough.
  • Stand or hand mixer - for combining the cookie dough and filling.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
  • Measuring cups and spoons - for measuring ingredients.
  • Spatula - to help combine the cookie dough.
  • 2 teaspoon cookie scoop (optional) - to scoop the cookie dough, I love this cookie scoop that makes the job easy. You can also use a teaspoon if you prefer!
  • 2 half size baking sheets - For baking the cookies.
  • Fork - to shape your cookies for that classic Nutter Butter design.
  • Parchment paper or silicone mats - to line the baking sheet to avoid sticking.
  • Medium sized bowl - to combine the peanut butter filling.
  • Pastry bag or ziplock - to pipe the filling between the cookies.

Ingredients
  

Peanut Butter Cookies:

  • 1/2 (120g) cup creamy peanut butter I used Skippy Natural
  • 1/3 (76g) cup unsalted butter softened
  • 1/2 (100g) cup brown sugar, packed
  • 1/2 (100g) cup granulated white sugar
  • 1/3 (80g) cup sourdough discard
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 1/4 (155g) cups all-purpose flour
  • 1/2 Tbsp cornstarch
  • 1/2 tsp baking soda
  • 3/4 tsp salt

Sourdough Discard Swap:

  • 1/4 (60g) cup whole milk
  • 2 (20g) Tbspns all-purpose flour

Peanut Butter Filling:

  • 1/2 (120g) cup creamy peanut butter
  • 1 (120g) cup powdered sugar
  • 2 (30g) Tbsp honey
  • 2 (30g) Tbsp heavy cream cold
  • 1/2 tsp vanilla extract
  • 1/8 tsp sea salt
  • 2 (30g) Tbsp butter softened

Instructions
 

Step 1: Mix the Cookie Dough

  • In your mixing bowl, add the softened butter, peanut butter, white sugar, and brown sugar. Cream together on high with beaters or your paddle attachment for 2-3 minutes until the mixture is smooth and fluffy.
    1/2 (120g) cup creamy peanut butter, 1/3 (76g) cup unsalted butter, 1/2 (100g) cup brown sugar, packed, 1/2 (100g) cup granulated white sugar
  • Add the sourdough discard, egg, and vanilla to the bowl. Whip in the ingredients for another minute until everything is combined.
    1/3 (80g) cup sourdough discard , 1 large egg, 1 tsp vanilla extract
  • In a separate bowl, add the flour, cornstarch, baking soda, and sea salt. Whisk the dry ingredients together.
    1 1/4 (155g) cups all-purpose flour, 1/2 Tbsp cornstarch, 1/2 tsp baking soda, 3/4 tsp salt
  • Add the dry ingredients to the wet, and gently mix them in until the dough is just combined and no flour streaks remain.
  • Sourdough Discard Swap: If you don't have discard, add the milk with the wet ingredients and extra flour with the dry.
    1/4 (60g) cup whole milk, 2 (20g) Tbspns all-purpose flour
  • Cover the bowl with plastic, and transfer to the refrigerator to chill for at least an hour.
  • Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. Simply leave the dough in the refrigerator overnight and shape the next day.

Step 2: Shape and Bake the Cookies

  • Preheat your oven to 350°F. Line two baking sheets with parchment or silicone mats.
  • Using a two teaspoon cookie scoop (or a teaspoon), scoop the chilled dough into little balls. Roll the dough between your palms to make smooth balls.
  • You will split the dough in half if you use a 2 teaspoon scoop, or if using a teaspoon you'll scoop all the dough into small balls no need to split it.
  • Arrange 2 small cookie dough balls next to each other on the baking sheets. Each of these will make one cookie, I did 16 to each baking sheet.
  • Using a fork, press the two cookie dough balls down with the prongs of the fork to press the balls together and create lines across the cookies lengthwise.
  • Repeat this step on each side of the cookie creating a criss-cross design on the cookies for that classic Nutter Butter look (see the pictures in the blog above for details).
  • Make this design on all of your cookies before baking.
  • Transfer the cookies to the preheated oven, and bake the cookies for 14 minutes until the edges are set. If you want a crispier cookie, extended the baking time to 16 minutes.
  • Remove the cookies from the oven and allow them to cool fully before you fill them.

Step 3: Make the Filling and Fill the Cookies

  • In a mixing bowl, add the peanut butter, softened butter, honey, vanilla, and salt.
    1/2 (120g) cup creamy peanut butter, 2 (30g) Tbsp honey, 1/2 tsp vanilla extract, 2 (30g) Tbsp butter, 1/8 tsp sea salt
  • Using hand beaters or a stand mixer with a paddle attachment, whip the filling until the ingredients are combined.
  • Add the powdered sugar to the filling, and mix into the filling on low until the sugar is mixed in.
    1 (120g) cup powdered sugar
  • Add the cream gradually to the filling, increasing the speed slowly and mixing until the filling is light and fluffy.
    2 (30g) Tbsp heavy cream
  • Note: Cold cream can cause the filling to split, so make sure you whip on medium and watch the consistency. Stop mixing if you see the filling start to separate.
  • Transfer the filling to a pastry bag or a Ziplock, and snip about 1/4 inch of the end of the bag off.
  • Pipe the filling onto one half of the cookie in circular motions on each side, then add another cookie on top and gently squeeze together.
  • Repeat this step with the remaining cookies until all of them are filled. This should make 16 sandwich cookies.
  • Enjoy!

Notes

How to Store:
Room temperature- Keep in an airtight container for 5-6 days. Place a slice of bread in the container to keep them soft.
 

Nutrition

Serving: 1cookieCalories: 280kcalCarbohydrates: 32gProtein: 5gFat: 16g
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