My sourdough nutter butter cookies are made from-scratch with crunchy peanut butter cookies and a creamy peanut butter filling. My husband absolutely loves this recipe! I hope it replaces store-bought nutter butters in your house like it has in ours.
Key Takeaways: Sourdough Nutter Butters Recipe
- Prep Time: 20 minutes
- Bake Time: 22 minutes
- Total Time: 42 minutes
- Servings: 14 cookies
- Cooking Method: Baked
- Flavor & Texture: Crunchy peanut butter cookies with a sweet creamy peanut butter filling
- Difficulty: Easy
- Why this Recipe?: Made from scratch, easy steps, better tasting and better for you than store-bought
I love recreating store-bought favorites at home that are not only better for us but better tasting. That’s what I’ve done here. I hope you love them!
If you’re a peanut butter fan, I also recommend making a batch of my soft sourdough peanut butter cookies, peanut butter hot chocolate, or sourdough peanut butter chocolate chip muffins. They’re all so yummy!
Why You’ll Love This Recipe
- Better Than Pre-Made: The texture and taste are so much better than store-bought!
- Wholesome Ingredients: No excess sugar or unwanted additives in these brownies.
- Simple Steps: Each step is beginner-friendly and fuss-free!
- Cute Peanut Shaped Cookies: These cookies are not only fun to make but also look cute when they’re done!
Ingredients
For the Sourdough Peanut Butter Cookies
- raw cane sugar: great wholesome swap for refined white sugar
- melted butter: salted or unsalted works, I use salted
- egg: large egg works best
- pure vanilla extract: I don’t recommend imitation vanilla
- natural creamy peanut butter: unsweetened, unsalted, not Jiffy or Peter Pan
- sourdough discard: it can be cold out of the fridge, you can also use fed starter
- sea salt: I use fine sea salt
- baking soda: any brand works
- all-purpose flour: I use organic, unbleached but any works
For the Peanut Butter Filling
- natural creamy peanut butter: unsweetened, unsalted, not Jiffy or Peter Pan
- powdered sugar: I use organic but regular works
- melted butter: salted or unsalted works, I use salted
- pure vanilla extract: I don’t recommend imitation vanilla
- milk: whole milk works best but any milk will do
- sea salt: I use fine sea salt
Tools You May Need
How to Make Homemade Nutter Butters with Sourdough
Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
In a large mixing bowl, add all cookie ingredients and use a fork or electric mixer to combine. The dough will be a little sticky, this is what you want. (If it’s really sticky and sticking to your hands, chill in the fridge for 30 minutes or freezer for 10 minutes).
Optional – At this point you can either continue the recipe or place the dough, covered, in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits.
Pinch off 1 tsp sized pieces of dough and use your hands to roll them into balls. When placing on sheet pan, pair dough balls in twos to make the peanut shape. Leave space around each pair on sheet pan. Repeat until all dough is used up.
Use a fork to gently press each ball of dough flat, then press down again the opposite way to make a cross-hatch pattern. Dip fork in flour if sticking to cookies.
Bake cookies at 350 degrees Fahrenheit for 20-22 minutes until dark golden brown and a little crisp. They’ll crisp up even more after cooling.
While cookies bake, combine all filling ingredients into a mixing bowl (use 3 Tbsp milk first then add the 4th if needed, consistency will depend on peanut butter brand used). Combine with an electric mixer or fork. Place in fridge until cookies are baked and cooled, this helps it thicken a little.
When cookies finish baking, remove from sheet pans and place on wire cooling racks. Let cool completely before filling. When cooled, pair cookies in twos, flipping one of each pair upside down to be filled.
Grab filling from fridge and scoop into a zip top bag (a sandwich bag) or regular piping bag. If using the zip top bag, cut off a tiny part of one corner so it’s open for piping.
On each cookie that’s turned upside down (one side of each pair), pipe a good sized blob of filling on both circles of the upside down cookie. Repeat with the rest, until all filling is used up.
Add top cookies to make cookie sandwiches, lightly press down, and enjoy!
Molly’s Tips
- Read the recipe before getting started so you know what to expect.
- Wait to make any adjustments until you’ve made it once.
- The dough will be sticky, that’s what we’re looking for. The peanut butter oil will help it not stick to your hands.
- After scooping, roll the dough into a ball. It helps the cookie keep a circular shape.
How to Store
Place nutter butters in an airtight container. I like to use glass storage containers for the best flavor. They’ll last about 1 week at room temperature.
Recipe FAQs
More Sourdough Cookie Recipes
- Light and Fluffy Sourdough Peanut Butter Cookies
- Soft Sourdough Vanilla Wafers
- Sourdough Frosted Lemon Cookies
- Brown Butter Sourdough Chocolate Chip Cookies
- Mini Sourdough Chocolate Chip Pumpkin Cookies
- Sourdough Pistachio Chocolate Chip Cookies
Did you make this recipe? If so, I’d be so grateful if you left a review below!
Recipe
Sourdough Nutter Butters
Ingredients
Sourdough Peanut Butter Cookies
- 1/2 cup raw cane sugar
- 4 Tbsp melted butter (I use salted, unsalted works)
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup natural creamy peanut butter, unsweetened
- 1/4 cup sourdough discard
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 1 cup all-purpose flour (I use organic unbleached)
Peanut Butter Filling
- 1/2 cup natural creamy peanut butter, unsweetened
- 1/3 cup powdered sugar (I use organic)
- 2 Tbsp melted butter (I use salted, unsalted works)
- 1 tsp pure vanilla extract
- 3-4 Tbsp milk (I use whole milk, any works)
- 1/4 tsp fine sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- In a large mixing bowl, add all cookie ingredients and use a fork or electric mixer to combine. The dough will be a little sticky, this is what you want. (If it’s really sticky and sticking to your hands, chill in the fridge for 30 minutes or freezer for 10 minutes).
- Optional – At this point you can either continue the recipe or place the dough, covered, in the fridge for 12-24 hours to long ferment for more sourdough fermentation benefits.
- Pinch off 1 tsp sized pieces of dough and use your hands to roll them into balls. When placing on sheet pan, pair dough balls in twos to make the peanut shape. Leave space around each pair on sheet pan. Repeat until all dough is used up.
- Use a fork to gently press each ball of dough flat, then press down again the opposite way to make a cross-hatch pattern. Dip fork in flour if sticking to cookies.
- Bake cookies at 350 degrees Fahrenheit for 20-22 minutes until dark golden brown and a little crisp. They’ll crisp up even more after cooling.
- While cookies bake, combine all filling ingredients into a mixing bowl (use 3 Tbsp milk first then add the 4th if needed, consistency will depend on peanut butter brand used).
- Combine with an electric mixer or fork. Place in fridge until cookies are baked and cooled, this helps it thicken a little.
- When cookies finish baking, remove from sheet pans and place on wire cooling racks. Let cool completely before filling.
- When cooled, pair cookies in twos, flipping one of each pair upside down to be filled.
- Grab filling from fridge and scoop into a zip top bag (a sandwich bag) or regular piping bag. If using the zip top bag, cut off a tiny part of one corner so it’s open for piping.
- On each cookie that’s turned upside down (one side of each pair), pipe a good sized blob of filling on both circles of the upside down cookie. Repeat with the rest, until all filling is used up.
- Add top cookies to make cookie sandwiches, lightly press down, and enjoy!