Gluten-Free Nutter Butter Cookie Recipe From Childhood (2024)

5 from 3 votes

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Course: Dessert

Cuisine: American

Keyword: gluten free cookies, gluten free nutter butter cookies, nutter butter cookie recipe, peanut butter cookies

• ▢ Cookies
• ▢ 1 cup 256 g no-stir natural peanut butter
• ▢ 8 tablespoons 112 g unsalted butter
• ▢ 2 cups 280 g high-quality all-purpose gluten-free flour
• ▢ 1 teaspoon xanthan gum omit if your blend already contains it
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 cup 100 g granulated sugar
• ▢ 1/2 cup 109 g packed light brown sugar
• ▢ 1 extra-large egg 60 g at room temperature, beaten
• ▢ 1 teaspoon pure vanilla extract
• ▢ Filling
• ▢ 4 tablespoons 56 g unsalted butter
• ▢ 3/4 cup 192 g no-stir natural peanut butter
• ▢ 1/8 teaspoon kosher salt
• ▢ 1 cup 115 g confectioners’ sugar
• ▢ 1 to 2 tablespoons heavy whipping cream

• Make the cookie dough

• Preheat your oven to 325°F

• Line rimmed baking sheets with unbleached parchment paper and set them aside

• In a small, heavy-bottom saucepan, place 1 cup peanut butter and 8 tablespoons butter

• Melt, stirring frequently, over medium heat

• Once the mixture is melted and smooth, remove from the heat and set aside to cool briefly

• In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar and brown sugar, whisking to combine well and working out any lumps in the brown sugar

• Add the melted peanut butter and butter mixture, and stir to combine

• Add the egg and vanilla, and mix until the dough comes together

• Knead until smooth and flatten into a disk

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• Shape the dough

• Place the cookie dough between two sheets of unbleached parchment paper, and roll out into a rectangle about ¼ inch thick

• Cut out oval shapes with a 2-inch oval cookie cutter (Ateco sells a set of concentric oval shaped cookie cutters)

• Pull away the scraps of uncut dough, gather the scraps and set them aside

• Carefully transfer the ovals to the prepared baking sheets, placing them about 1 inch apart (they will not spread much during baking)

• With a moistened thumb and forefinger, carefully pinch each oval on either side of the width of each oval’s center to create a peanut shape

• Re-roll the gathered scraps of dough and repeat the process, reserving about ¼ cup of dough Place the reserved dough in a small bowl and mix with hot water by the tablespoon and stir until you have a thick paste

• Transfer the paste to a pastry bag fitted with a #2 tip, and pipe a crisscross pattern on half of the cut-outs

• Bake the cookies

• Place the baking sheets in the freezer until the cut-outs are firm (about 5 minutes), and then place each, one at a time, in the center of the preheated oven and bake, rotating once, for 9 minutes or until the cookies are lightly golden brown all over

• Remove from the oven and allow to cool completely on the baking sheets

• Prepare the filling

• While the cookies are cooling, heat the 4 tablespoons unsalted butter and ¾ cup peanut butter in a small, heavy-bottom saucepan over medium heat, stirring frequently, until just melted

• Remove the pan from the heat and add the dash of kosher salt and stir to combine. Add the confectioners’ sugar, and stir until well-combined

• The mixture will be very thick

• Add one tablespoon of cream, and stir to thin the filling

• Add another tablespoon of cream if necessary to create a thickly pourable filling

• Allow the filling to cool until no longer hot to the touch

• Assemble the cookies

• Place the filling in a pastry bag fitted with a medium-sized plain tip (I used a #12 tip)

• Turn over the half of the cookies without the crisscross pattern, and pipe a generous amount of filling on each overturned cookie

• Top with the decorated cookies to create sandwiches, pressing down gently to force the filling to the very edge of the cookies

• Allow to sit at room temperature (or in the refrigerator) until the filling is set

• Serve chilled or at room temperature