These easy homemade Nutter Butter are a homemade version of the classic! Soft peanut butter sandwich cookies with a fluffy peanut filling, dunked in dark chocolate.
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
In a large mixing bowl, beat 1 cup peanut butter, granulated sugar and egg together until well combined.
Roll dough into small even-sized balls about ½ teaspoon in size. Place two balls side by side on prepared cookie sheet.
Using something flat, such as a measuring cup or drinking glass, flatten the cookies to about ⅛ inch thick. (Check the images in the post above to see exactly what your cookie dough should look like.)
Dip a fork in the flour and make one long fork mark from one end the other the cookies, then go across each end to get the criss-cross look.
Place in the oven and bake for 9-11 minutes. Cool the cookies completely on a cooling rack. (Cookies can be frozen for 10 minutes at this time to keep them from breaking apart.)
Fill The Cookies
While the cookies are cooling, make the filling by mixing the peanut butter, confectioners sugar and maple syrup together. If it is too thin, you can add a little extra confectioner's sugar. Too thick? Add a little extra maple syrup.
Flip the cookies over and spread the filling on one cookie. Top with another cookie to sandwich together.
Dip and Top the Cookies
Place the filled cookies into the freezer for 10 minutes. While cookies are chilling, melt the chocolate in the microwave, in a microwave-safe bowl, for 45 seconds. Stir till smooth. If it isn’t melted enough, place it back in the microwave for 10 seconds. Repeat until the chocolate is melted and smooth.
Dip the cookies into the chocolate and place on a parchment-lined tray. Quickly sprinkle it with a couple pieces of flaked sea salt.
Let chocolate cool and then serve immediately or store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
These cookies can be frozen on a cookies sheet, then place in a ziplock bag and kept frozen for up to 3 months. They are best frozen without chocolate, as the chocolate usually does not thaw well.