Chocolate Chip Nutter Butter Cookies
Chocolate chip Nutter Butter cookies combine two classics into one incredible treat! Soft, chewy chocolate chip cookies get loaded with crushed Nutter Butter cookies for the ultimate flavor and texture combination.
What makes these cookies so special is mixing favorite flavors like chocolate and peanut butter with some extra texture. The chewy cookies are filled with crunchy Nutter Butter pieces, and gooey chocolate chips to make something that’s way more exciting than regular peanut butter cookies.
These cookies are perfect for using up that package of Nutter Butters in your pantry (or buying some just for this recipe!). They come together quickly and easily, and bake up soft with slightly crispy edges. Exactly what I love in a cookie.
Perfect for cookie exchanges, lunchbox treats, or keeping a stash in the freezer for whenever cookie cravings hit. Add them to your cookie rotation along with these turtle cookies, Kitchen Sink cookies, and chocolate mint cookies for the ultimate cookie platter!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Butter – I use salted butter for this recipe but you can substitute unsalted and add 1/4 teaspoon of salt to the dough to balance it out.
- Sugar – A combination of light brown sugar and white granulated sugar.
- Peanut butter – Use regular creamy peanut butter. I don’t like to use natural nut butters because they can separate and the cookies can spread when baking. Substitute crunch peanut butter for more texture.
- Flour – I have only tested this recipe with all purpose flour. If you try an alternative, drop me a comment and let me know how they turn out.
- Cookies – Crush up those Nutter Butter cookies, but not too fine because you still want some texture. Substitute your favorite cookie if you like.
- Chocolate – I like to use semi-sweet chocolate chips but feel free to substitute white chocolate or milk chocolate if you prefer.
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How To Make Chocolate Chip Nutter Butter Cookies
- Preheat your oven to 350°F. Combine the softened butter, brown sugar, and white granulated sugar in a large mixing bowl.
- Use an electric hand mixer to cream the butter and sugars together for about 2 minutes. Add the egg and peanut butter. Whisk for about a minute, or until combined.
- Gently whisk in the flour, baking powder, and baking soda. Mix until there are not more dry pockets of flour in the dough.
- Fold in the crushed Nutter Butter cookies and chocolate chips.
- Use a standard size cookie scoop or a large spoon to drop balls of cookie dough onto a baking sheet.
- Bake your cookies for 11 minutes. Let your cookies cool for a few minutes on the rack before removing them. Cool completely on a wire cooling rack.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Store in an airtight container at room temperature for up to 5 days. Reheat 1-2 cookies in the microwave for about 15 seconds to warm them up and melt the chocolate again. Like fresh out of the oven!
How To Freeze Dough
Shape the dough into balls and freeze on a baking sheet until solid. Then move to a ziplock bag or airtight container for up to 3 months. Bake frozen cookie dough at 375°F for about 10 minutes. Freezing individual cookies is perfect for when you have that cookie craving!
I do like to let my dough thaw just a tiny bit before baking so the middle gets cooked before the outside is too done.
Variations
I know these cookies are called chocolate chip Nutter Butter cookies but you can switch up the flavors a bunch of ways! Here are few of my favorites:
- White chocolate and Shortbread cookies
- Butterscotch and Biscoff cookies
- Dark chocolate and Fudge Stripe cookies
- Milk chocolate and Mint Milanos
- Transform your Nutter Butters into these mummy cookies 🙂
Frequently Asked Questions
Stick with creamy peanut butter for best results. You’ll already have plenty of crunch from the Nutter Butter pieces, so the creamy base creates better texture.
Roughly crush them for good variety of sizes in the pieces. Some bigger chunks, some smaller bits work great in mixing with the dough. This creates the best texture and ensures you get Nutter Butter flavor in every bite. Crush as finely or roughly as you prefer!
These cookies don’t spread much during baking. For a more uniform look, use a small dish, drinking glass, or biscuit cutter to swirl around each cookie in a circular motion right when they come out of the oven. This trick gives the cookie a nice round shape. But honestly, I love a wonky looking cookie! That’s what homemade is all about!
Recipe Tips & Tricks
- Cookie crush – Roughly crush for variety in piece sizes (some chunks, some bits). Space cookies 1½ inches apart on sheet because they don’t spread much.
- Picture perfect – Swirl a drinking glass or biscuit cutter around hot cookies right out of oven to shape them into a circle.
- Peanut butter choice – Use creamy or crunchy. I love Peter Pan or Jif for this recipe.
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These chocolate chip peanut butter cookies are the perfect flavor combination. The crunchy cookies add texture and make them hard to resist!
Chocolate Chip Nutter Butter Cookies Recipe
Ingredients
- ½ cup salted butter softened (120 grams)
- ½ cup light brown sugar firmly packed (60 grams)
- ½ cup sugar white granulated (50 grams)
- 1 large egg
- 1 cup creamy peanut butter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 8 nutter butter cookies crushed
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F.
- Combine the softened butter, brown sugar, and white granulated sugar in a large mixing bowl.
- Use an electric hand mixer to cream the butter and sugars together for about 2 minutes. Make sure the sugar is completely dissolved.
- Add the egg and peanut butter. Whisk for about a minute, or until the egg is thoroughly beaten and the ingredients are incorporated with the creamed sugar.
- Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, and baking soda.
- Once there are no more dry pockets of flour in the cookie dough, fold in the crushed nutter butter cookies and chocolate chips.
- Use a standard size cookie scoop or a large spoon to drop balls of cookie dough onto a baking sheet.
- Bake your cookies for 11 minutes. Let your cookies cool for a few minutes and then move them to a wire cooling rack.
Notes
- Cookie crush – Roughly crush for variety in piece sizes (some chunks, some bits). Space cookies 1½ inches apart on sheet because they don’t spread much.
- Picture perfect – Swirl a drinking glass or biscuit cutter around hot cookies right out of oven to shape them into a circle.
- Peanut butter choice – Use creamy or crunchy. I love Peter Pan or Jif for this recipe.
Nutrition
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Help us raise money for this important cause! Donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2024, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
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