The Peanut Butter Nutter Cookie Recipe

Name: The Peanut Butter Nutter Cookie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¾ cups all-purpose flour (Dry measuring cup); 1 (3 1/2 ounce) box instant butterscotch pudding mix; 1 teaspoon baking soda; 1 teaspoon kosher salt; ¾ cup granulated sugar; ½ cup dark brown sugar; ¼ cup light brown sugar; ½ teaspoon vanilla extract; ½ teaspoon almond extract; ½ teaspoon black walnut extract; ½ teaspoon rum flavoring; ½ teaspoon butternut flavoring; ½ teaspoon hazelnut syrup or ½ teaspoon flavoring; ½ teaspoon caramel syrup or ½ teaspoon flavoring; ½ teaspoon coconut flavoring; ½ teaspoon maple flavoring; ½ cup creamy peanut butter; ¾ cup chopped walnuts; 10 ounces peanut butter chips; 1 cup butter, softened to room temp; 2 large eggs (room temperature)

Servings: persons

2 ¾ cups all-purpose flour (Dry measuring cup)
1 (3 1/2 ounce) box instant butterscotch pudding mix
1 teaspoon baking soda
1 teaspoon kosher salt
¾ cup granulated sugar
½ cup dark brown sugar
¼ cup light brown sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon black walnut extract
½ teaspoon rum flavoring
½ teaspoon butternut flavoring
½ teaspoon hazelnut syrup or ½ teaspoon flavoring
½ teaspoon caramel syrup or ½ teaspoon flavoring
½ teaspoon coconut flavoring
½ teaspoon maple flavoring
½ cup creamy peanut butter
¾ cup chopped walnuts
10 ounces peanut butter chips
1 cup butter, softened to room temp
2 large eggs (room temperature)

1
Preheat oven 350F.
2
; then whisk flour, salt, butterscotch pudding, and baking soda together in a medium sized bowl; set aside.
3
In a large mixing bowl, combine* peanut butter, butter, sugars, and all the flavorings together.
4
Blend ingredients together to form a grainy paste.
5
Add eggs one at a time; mixing after each addition.
6
Blend until fluffy; remembering to scrape down sides of bowl with a rubber or metal spatula.
7
Stir in peanut butter chips and walnuts.
8
Add in flour mixture and stir until all flour is completely blended with grainy sugar paste.
9
Place a sheet of parchment paper on an ungreased cookie sheet; using a 1-inch cookie scoop, drop dough on parchment paper and press down slightly to assist with spreading process.
10
Bake for 7-10 minutes and remove from oven; allowing cookies to cool off.
11
When cookies are settled; remove from cookie sheet to a cookie rack with a spatula.
12
Cookies will be moist on top but slightly crisp around edges.
13
Allow cookie sheet to cool before baking another batch.
14
* UNLESS OTHERWISE STATED, ALL MESURMENT ARE DRY MEASURES.
15
1 CUP=6 OZ.

2010

kcal

Calories

138

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 ¾ cups all-purpose flour (Dry measuring cup), 1 (3 1/2 ounce) box instant butterscotch pudding mix, 1 teaspoon baking soda, 1 teaspoon kosher salt, and more.

Yes, The Peanut Butter Nutter Cookie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!