Nutter Better Cookies

Nutter Betters.png

Local bakery owner Mindy Simmons is one of the best bakers we know! She stopped by to share her homemade version of a classic store-bought cookie.

Nutter Betters by Decadent Creations Bakery

Cookie dough:

  • 1 stick (4 oz) butter, room temp
  • 2 egg yolks
  • 1 cup pastry flour
  • 1 cup peanuts, ground (to a dust, not ground until it turns to nut-butter!)
  • ½ cup powdered sugar
  • 3 tablespoons corn flour
  • ½ teaspoon salt (if using unsalted butter)

With a hand mixer or stand mixer fitted with a paddle attachment, beat the butter until smooth. Add the egg yolk, one at a time and mix until incorporated. Add the combined dry ingredients and mix just until combined, give it a scrape, and a quick mix again to ensure the mixture is homogeneous.

Flop the mixture out into plastic wrap, wrap entirely and form a flat puck to chill for 2 hours or more. If the mixture is fully chilled (overnight, for example) you may need to let it soften at room temp slightly before rolling. Roll the dough with bench flour quite thin, 4-5 mm, and cut with a peanut cookie cutter or round cutter. Bake the cookies in a preheated 350F oven 12-15 minutes until they are nice and golden.


  • 1 stick butter, softened
  • 1 cup Peanut butter (emulsified is preferred, like Jiff or Skippy)
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt

Whip the butter, then add the remaining ingredients, and whip until smooth.


Once the cookies have cooled completely, fill them as full as you desire, and eat up! MMMMMmmm