Go Back
–+ servings
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.
No ratings yet
Print Recipe Pin Recipe
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

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.
  • 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
Tried this recipe?Let us know how it was!