Peanutter Butter Cookies – a delicious twist to a classic cookie. A peanut butter lover’s dream! Soft, chewy peanut butter cookies loaded with crushed Nutter Butter cookies for double the peanut butter goodness. Perfect for dessert, snack time, or sharing with friends!
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Peanut Butter Cookies with Nutter Butters
Stop what you are doing and whip up a batch of these Peanutter Butter Cookies. They are the BEST peanut butter cookies I’ve ever eaten! The cookies are crispy on the outside, chewy on the inside, and packed with tons of peanut butter flavor! They look a little different from your usual peanut butter cookie since you don’t flatten them in a criss-cross pattern. The cookies end up having a nice crackled appearance.
How to Make Peanutter Butter Cookies
These cookies are super easy to make with only a few simple ingredients. In the bowl of an electric stand mixer fitted with the paddle attachment beat butter and shortening at medium speed until light and fluffy. Add granulated sugar and brown sugar to the butter mixture and mix well. Add peanut butter, eggs, and vanilla extract – mix well.
Whisk together the dry ingredients in a large bowl – all-purpose flour, salt, and baking soda. Slowly add the dry ingredients to the bowl and mix on low speed until combined. Add crushed Nutter Butter cookies and mix until combined.
Scoop dough onto a baking sheet lined with parchment paper using a medium cookie scoop. Bake in a preheated oven until golden brown. Cool on the pan for a few minutes, and then place on a wire rack to cook completely.
Helpful Tips & Frequently Asked Questions
- I use Jif peanut butter. You can use your favorite brand – Skippy and Peter Pan are good.
- Can I use natural peanut butter? I have not tested this recipe with natural peanut butter, so I can not say how they turn out.
- Why use shortening? Shortening makes the cookies crumbly, flaky, and tender. Shortening is 100 percent fat as opposed to butter and lard, which are about 80 percent fat. Using shortening results in especially tender cakes, cookies, and pie crusts.
- Can I substitute butter? You can, but it will change the texture of the cookies.
- I make the cookie dough in an electric stand mixer. You can mix the dough with a hand mixer or by hand with a spatula or wooden spoon.
- For larger cookies, use an ice cream scoop and increase the cooking time by a few minutes.
- Add a sprinkle of sea salt on the warm cookies for a sweet and salty treat.
- Can Peanut Butter Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months.
- There is no need to thaw the cookies before baking, add a few minutes to the cooking time.
- To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep for about 3 months in the freezer.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months.
- Store the cookies in an airtight container at room temperature.
The BEST Peanut Butter Cookie Recipe
We really love these cookies, especially the little chunks of Nutter Butters inside. We both had a hard time controlling ourselves around them. These cookies are amazing on their own, but why not take them to the next level?
- Pour yourself a glass of milk because dunking these warm, soft cookies is pure bliss.
- Feeling indulgent? Turn them into the ultimate treat by sandwiching a scoop of creamy vanilla ice cream between two cookies—hello, homemade ice cream sandwich!
Whether you’re adding them to a holiday cookie tray to share or keeping the whole batch for yourself (no shame in that!), these cookies are sure to be a crowd-pleaser!
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Peanutter Butter Cookies
Yield: 4 dozen
Penutter Butter Cookies – a delicious twist to a classic cookie. A peanut butter lover’s dream! Soft, chewy peanut butter cookies loaded with crushed Nutter Butter cookies for double the peanut butter goodness. Perfect for dessert, snack time, or sharing with friends!
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Preheat oven to 350ºF.
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Cream together the sugars, butter, shortening and peanut butter. Add the eggs and vanilla. Mixing well.
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Sift the dry ingredients together and add gradually until blended well. Mix in the crushed Nutter Butter cookies.
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Scoop cookie dough using a medium cookie scoop. Roll cookie dough balls into sugar. Place on parchment lined cookie sheets (don’t mash with fork).
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Bake at 350° oven for 11-13 minutes.
- I use Jif peanut butter. You can use your favorite brand – Skippy and Peter Pan are good.
- Can I use natural peanut butter? I have not tested this recipe with natural peanut butter, so I can not say how they turn out.
- Why use shortening? Shortening makes the cookies crumbly, flaky, and tender. Shortening is 100 percent fat as opposed to butter and lard, which are about 80 percent fat. Using shortening results in especially tender cakes, cookies, and pie crusts.
- Can I substitute butter? You can, but it will change the texture of the cookies.
- I make the cookie dough in an electric stand mixer. You can mix the dough with a hand mixer or by hand with a spatula or wooden spoon.
- For larger cookies, use an ice cream scoop and increase the cooking time by a few minutes.
- Add a sprinkle of sea salt on the warm cookies for a sweet and salty treat.
- Can Peanut Butter Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough ballsto a freezer bag and store the balls in the freezer for 3 to 6 months.
- There is no need to thaw the cookies before baking, add a few minutes to the cooking time.
- To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep for about 3 months in the freezer.
- To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough ballsto a freezer bag and store the balls in the freezer for 3 to 6 months.
- Store the cookies in an airtight container at room temperature.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
