Mini Nutter Butter Cookies: Bite-Sized Delights For Peanut Butter Lovers

Mini Nutter Butter Cookies: Bite-Sized Delights For Peanut Butter Lovers

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Who doesn’t love Nutter Butter cookies? These peanut butter-filled treats have been a favorite for generations. But what if we told you that you could enjoy the same delicious flavor in a mini, bite-sized version? That’s right, we’re talking about mini Nutter Butter cookies! In this article, we’ll share with you not one, but two amazing recipes for these delightful little cookies. So grab your apron and let’s get baking!

Recipe 1: Classic Mini Nutter Butter Cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • Mini Nutter Butter cookies, for topping

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, beat the butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
  4. Add the egg and vanilla extract and beat until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Using a small cookie scoop or a spoon, scoop the dough into balls and place them on the prepared baking sheet.
  7. Press a mini Nutter Butter cookie into the center of each dough ball.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 cookie
Calories: 80
Fat: 4g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 45mg
Total Carbohydrates: 10g
Dietary Fiber: 0g
Sugars: 6g
Protein: 1g

Cooking Time:

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes

Equipment:

  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Mixer
  • Small cookie scoop or spoon

Serving Suggestions:

These mini Nutter Butter cookies are perfect for parties, potlucks, or just as a sweet treat for yourself. Serve them with a glass of cold milk or a cup of hot coffee for a delightful snack that’s sure to satisfy.

Variations:

If you’re feeling adventurous, try adding some chocolate chips or chopped peanuts to the cookie dough for some extra flavor and texture. You could also use different types of Nutter Butter cookies for the topping, such as chocolate-covered or peanut-shaped ones.

Substitutions:

If you don’t have creamy peanut butter, you can use crunchy peanut butter instead. You could also use almond butter or cashew butter for a different twist on the recipe.

Storage:

Store these mini Nutter Butter cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.

Tips:

  • Make sure your butter is at room temperature before you begin, or it won’t cream properly with the sugar and peanut butter.
  • Don’t overmix the dough, or your cookies will be tough and dry.
  • Press the mini Nutter Butter cookies gently into the dough, but don’t push too hard or they’ll break apart.

Frequently Asked Questions:

  1. Can I use natural peanut butter instead of regular peanut butter?
  2. Yes, but the cookies may be a bit less sweet and have a more pronounced peanut flavor.

  3. Can I make these cookies without the Nutter Butter topping?
  4. Yes, you can leave off the topping if you prefer. The cookies will still be delicious.

  5. Can I double the recipe?
  6. Yes, you can easily double or triple the recipe to make more cookies.

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Recipe 2: Gluten-Free Mini Nutter Butter Cookies

Ingredients:

  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • Mini Nutter Butter cookies, for topping

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
  3. In a large bowl, beat the butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
  4. Add the egg and vanilla extract and beat until well combined.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Using a small cookie scoop or a spoon, scoop the dough into balls and place them on the prepared baking sheet.
  7. Press a mini Nutter Butter cookie into the center of each dough ball.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 cookie
Calories: 90
Fat: 7g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 55mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugars: 4g
Protein: 2g

Cooking Time:

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes

Equipment:

  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Mixer
  • Small cookie scoop or spoon

Serving Suggestions:

These gluten-free mini Nutter Butter cookies are perfect for anyone with a gluten intolerance or who just wants to try something different. Serve them with a cup of hot tea or coffee for a cozy afternoon treat.

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Variations:

You can use any type of nut flour in place of the almond flour, such as hazelnut or pecan. You could also experiment with different types of sweeteners, such as honey or maple syrup.

Substitutions:

If you don’t have almond flour, you can use any type of gluten-free flour blend instead. You could also use regular flour if you don’t need the recipe to be gluten-free.

Storage:

Store these gluten-free mini Nutter Butter cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.

Tips:

  • Make sure your butter is at room temperature before you begin, or it won’t cream properly with the sugar and peanut butter.
  • Don’t overmix the dough, or your cookies will be

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