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freshly baked and assembled homemade sourdough nutter butters

Sourdough Nutter Butters

Molly LaFontaine
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.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine Sourdough
Servings 14 servings (approximately)

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!

Notes

Sourdough Baking Disclaimer – I feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter. If you feed your starter differently, results may vary.
 
Did you make this recipe? – If so, I’d be so grateful if you left a comment on the blog post!
 
A quick note: My recipes are created, tested, and loved in our home – never made with AI.
Keyword sourdough nutter butters