Low Sodium Homemade Nutter Butter Cookies

Indulge in the nostalgic charm of Low Sodium Homemade Nutter Butter Cookies, a healthier twist on the classic treat. These irresistible peanut butter sandwich cookies are crafted with unsalted peanut butter, roasted peanuts, and a rich, creamy peanut butter filling—delivering all the flavor with significantly less sodium. The lightly golden crisscrossed cookies are soft, chewy, and come together with a quick 20-minute prep and 10-minute bake time. Perfect for peanut butter lovers, this recipe offers a homemade alternative that’s both satisfying and kid-friendly. Serve these delectable low-sodium treats at your next gathering or enjoy them with a cold glass of milk for a wholesome, indulgent snack.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 1 cup Unsalted creamy peanut butter
• 0.5 cup Unsalted butter, softened
• 0.5 cup Brown sugar
• 0.5 cup Granulated sugar
• 1 Large egg
• 1 teaspoon Pure vanilla extract
• 1.25 cups All-purpose flour
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Baking powder
• 0.5 cup Unsalted roasted peanuts, finely chopped

Directions

Step 1

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, cream together the unsalted peanut butter, unsalted butter, brown sugar, and granulated sugar until smooth and creamy using an electric mixer.

Step 3

Add the egg and pure vanilla extract to the creamed mixture and beat until fully incorporated.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 6

Stir in the finely chopped unsalted roasted peanuts until evenly distributed throughout the dough.

Step 7

Scoop tablespoonfuls of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheets.

Step 8

Using a fork, gently flatten each dough ball with a crisscross pattern.

Step 9

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.

Step 10

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Once the cookies are completely cool, prepare the peanut butter filling.

Step 12

For the filling, mix 1/2 cup of unsalted creamy peanut butter with 1/4 cup of unsalted butter and 1 cup of powdered sugar until smooth and creamy.

Step 13

Spread a generous amount of filling on the bottom of one cookie and sandwich with another cookie to create the nutter butter shape.

Step 14

Store in an airtight container for up to a week.

Nutrition Facts

Serving size	(811.5g)

Amount per serving	% Daily Value*
Calories	3973.2

Total Fat 258.1g	0%
Saturated Fat 90.1g	0%
Polyunsaturated Fat g
Cholesterol 444.3mg	0%
Sodium 965.0mg	0%
Total Carbohydrate 355.4g	0%
Dietary Fiber 24.2g	0%
Total Sugars 196.0g
Protein 100.7g	0%

Vitamin D 41IU	0%
Calcium 312.8mg	0%
Iron 14.5mg	0%
Potassium 2314.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 9.7%

Carbs: 34.3%