Take your peanut butter obsession to the next level with these Brown Butter Nutter Butter Cookies. These aren’t just cookies; they are a full dessert experience. Featuring a deep, nutty brown butter base and loaded with crushed Nutter Butters, they are served alongside a silky peanut butter buttercream for the ultimate “dunkable” treat. Perfect for dessert boxes, party favors, or a “cookie charcuterie” board!
Ingredients
The Brown Butter Cookies
- 1 cup (227g) Unsalted Butter, browned and cooled to room temp
- 1 cup (200g) Dark Brown Sugar, packed
- 1/2 cup (100g) Granulated Sugar
- 2 Large Eggs, room temperature
- 1 Egg Yolk, room temperature
- 1 tbsp Pure Vanilla Extract
- 2 1/4 cups (281g) All-Purpose Flour
- 1 tsp (5g) Baking Soda
- 1 tsp (6g) Salt
- 1 tsp (3g) Cornstarch (the secret to a soft, chewy bite!)
- 2 cups (approx. 250g) Nutter Butter Cookies, crushed
Whipped Peanut Butter Frosting
- 1 cup (227g) Unsalted Butter, softened
- 1/2 cup (128g) Creamy Peanut Butter
- 1 1/2 cups (180g) Powdered Sugar, sifted
- 1/2 tsp Vanilla Extract
- Pinch of Salt
Instructions
1. Perfect the Brown Butter
Place your butter in a saucepan over medium heat. Whisk consistently until it foams, browns, and smells nutty. Immediately remove from heat and pour into a bowl to cool completely to room temperature. Don’t skip the cooling!
2. Mix the Dough
Whisk the dark brown and granulated sugars into the cooled brown butter. Add the eggs, egg yolk, and vanilla; whisk until the mixture is smooth and glossy.
3. Combine
Using a spatula, gently fold in the flour, baking soda, salt, and cornstarch. Once just combined, fold in the 2 cups of crushed Nutter Butters.
SEO Tip: For a thicker, more bakery-style cookie, chill the dough for 1–2 hours. If you prefer a thinner, crispier dunker, you can bake immediately!
4. Scoop and Bake
Preheat oven to 350°F. Roll dough into small balls (approx. 1/2 tablespoon each). These are meant to be bite-sized for dunking! Bake for exactly 6.5 minutes. They will look soft but will firm up as they cool.
5. Whip the Frosting
While the cookies cool, cream together the softened butter and peanut butter. Add the vanilla and powdered sugar, then whip on high for 3–5 minutes until the frosting is light, airy, and pale.
Assembly & Presentation
To create the professional “Treat Box” look seen in the photos:
1. Portion the Dip: Pipe the buttercream into 2oz condiment containers.
2. The Topping: Drizzle a little melted peanut butter over the frosting and top with half a Nutter Butter cookie.
3. The Crunch: Fill a second 2oz container with extra crushed Nutter Butters.
4. The Box: Place both mini containers into a larger clear clamshell or box and surround them with your mini brown butter cookies.
Professional Baker’s Notes
• Why Dark Brown Sugar? It contains more molasses than light brown sugar, which pairs perfectly with the toasted notes of the brown butter.
• Storage: These cookies stay chewy for up to 5 days in an airtight container. The frosting can be made in advance and kept in the fridge—just re-whip it before portioning!
You can find the clam shell boxes, 2 oz condiment cups, extracts, piping bags and all other equipment & miscellaneous products I used for this recipe in my Amazon Storefront!
Nutter Butter Dunkaroos
Ingredients
Method
- Brown the Butter: Brown your butter in a pan, then set it aside to cool to room temperature.
- Mix Sugars: Whisk your sugars into the cooled brown butter.
- Add Wet Ingredients: Add in your eggs, egg yolk, and vanilla extract; whisk until combined.
- Fold in Dry Ingredients and Mix Ins: Fold in your dry ingredients using a spatula. Fold in crushed Nutter Butter cookies.
- Optional Chilling: You can chill the dough for 1–2 hours if you want a thicker cookie, though skipping this step MAY result in a flatter cookie.
- Bake: Roll the dough into approximately 1/2 tablespoon balls. Bake at 350°F for 6.5 minutes.
- Cream Butter and PB: While the cookies cool, whip together butter and peanut butter.
- Flavor and Sweeten: Add vanilla and powdered sugar.
- Whip: Continue whipping until you reach a smooth, creamy consistency.
- Assemble: Pipe the buttercream into 2oz condiment containers. Add a portion of crushed Nutter Butters into another 2oz container.
- Add Cookies and Garnish: Place mini containers into large containers and fill with cookies. Top the frosting with a drizzle of melted peanut butter and a half a nutter butter cookie for the finishing touch. (The cookie is for photographing and marketing treats because you will need to top 2oz containers with lids before giving to customers or transporting!)
Video
@bubbas_daughter Nutter Butter is the 33rd flavor in my quest to make 100 flavors of Dunkaroos 🥜 #dunkaroocookies #homemeadedunkaroos #minicookies #cookiedippers #peanutbuttercookies Recipe: For the cookies: 1 cup unsalted butter, browned & cooled to room temp 1 cup dark brown sugar 1/2 cup granulated sugar 2 eggs, room temp 1 egg yolk, room temp 1 tbsp vanilla 2 1/4 cups APF 1 tsp baking soda 1 tsp salt 1 tsp cornstarch 2 cups crushed nutter butters For the peanut butter frosting: 1 cup unsalted butter, soft 1/2 cup creamy peanut butter 1/2 tsp vanilla Pinch salt 1 1/2 cup powdered sugar
♬ Gimme more – 𝒮𝓅𝑒𝒹 𝓊𝓅 𝓈𝑜𝓃𝑔𝓈 ᥫ᭡
