I’m excited to share this Salted Nutella Nutter Butte cookie recipe with you today as it’s one I’ve been making for a seriously long time! Well, a rendition of these cookies to be exact, but I’m loving the addition of Nutella and fleur de sel so much better that I regret not doing it way back when! All this reminiscent talk requires a small story to explain a little bit about these cookies.
When I was 23, my mom and I had this insane idea to buy a coffee shop. It was one that had already been in business for about 10 years, so we were hoping for some decent stability there. Solid plan, right? Well, long story short, it basically crashed and burned within a year (I quickly learned I’m not as business savvy as I was hoping). What ended up being the nail in the coffin was a Caribou Coffee and a Starbucks opening up directly across from us, along with other complications. Friends, attempting to compete with the big dogs is not easy at all, so if there’s anything you take away from this story, it’s this… support the small business whenever you can! Local business owners and entrepreneurs do so much for our communities that aren’t often recognized!
Okay, stepping down off my soapbox now… anyways, when I bought the coffee shop, I started introducing some new baked good and these Nutter Butters (we called them Better Nutter Butters, back then) were a big hit! I had people come there just for the cookies, it was adorable! We called them “Better Nutter Butters” because we made them vegan and gluten-free, still really good! I will have to share that recipe one day if I can ever track down the butter we were using to make it vegan, haha.
These cookies will catch you a bit off guard. You will expect them to be soft, but they are in fact much closer to that of a shortbread style cookie. Dense and crumbly but so, so addicting. We’ve even been known to simply make just the cookies and forget the filling. A bonus is, after a few days of sitting in an airtight container, they actually improve in flavor and texture! Whereas, most cookies just get dry and stale. Friends, these cookies are damn delicious, so go make some! In fact, I have a few left, so I’m going to have to let you go. All of this cookie talk has me craving one right now!
- 3 sticks (12 oz.) unsalted butter, room temp
- 3 cups old-fashioned oats
- 1 teaspoon vanilla extract
- 2 1/4 cup flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- ¾ cup brown sugar
- 1 cup creamy peanut butter
- 2 tablespoons maple syrup
- Fleur de sel salt or *flaked sea salt
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- ¼ cup powdered sugar
- ½ cup peanut butter
- 3/4 cup nutella
- Preheat oven to 350 degrees.
- Melt 1 stick (4 oz) of butter in a large saucepan. Add oats and vanilla extract to pan. Cook for 10 minutes, stirring often to avoid burning. Chill oats in the fridge until room temp.
- In a large bowl mix together flour, salt and baking soda. Set aside.
- In an electric mixer cream the remaining 2 sticks of butter (8 oz.) on low until smooth. Add in sugars and mix on medium speed until light and fluffy. Scrape down sides of bowl.
- Add in peanut butter and maple syrup. Mix until combined. On low speed, mix in oats, then flour mixture, just until ingredients are incorporated. Do not over mix.
- Scoop out dough into little balls. I like to use either a small ice cream scooper or a digital scale to weigh the dough (yes, I get strangely meticulous). Otherwise you can simply eye each dough ball. Place dough balls on a baking sheet and slightly flatten ball with the bottom of a flat surface (a measuring cup works well). Using the prongs of a fork, make a crisscross pattern. If edges of dough split, gently push back together to maintain a somewhat round shape (doesn’t have to be perfect).
- Bake cookie for 12-14 minutes, until just slightly golden. Rotate halfway through baking. Cool cookies completely before adding the filling.
- In an electric mixer, cream the butter and salt until soft. Add the powdered sugar, nutella and peanut butter. Mix until smooth. Sandwich roughly 2 teaspoons filling between two cookies. Repeat until all filling is gone.
- *for this recipe I used a salt called Cypriot Pyramid Salt which can be found at most Trader Joe's.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #designsofanykind on Instagram! We’d love to see what you come up with. Cheers, friends!
With love from my kitchen to yours,