Nutter Butter Deep Dish Cookie
There are some desserts that are complicated because they look impressive… and then there are desserts like these Nutter Butter Deep Dish Cookies that are somehow ridiculously easy while still tasting like something you’d order at a restaurant for way too much money.
This recipe is basically the peanut butter version of my viral Brown Butter Deep Dish Cookies — soft, gooey peanut butter cookie batter layered with crushed Nutter Butters, baked warm in individual ramekins, drenched in silky peanut butter caramel, and topped with melting vanilla ice cream and flaky sea salt.
And honestly? I think this version might somehow be even more comforting.
The cookie stays super soft and gooey, the Nutter Butters soften into the center while still keeping little bits of texture throughout, and the peanut butter caramel is dangerously easy. You literally throw everything into a saucepan and stir until glossy. That’s it.
The warm cookie + cold vanilla ice cream combo with all that peanut butter flavor is just unreal.
And maybe my favorite part? These are SUCH a perfect make-ahead dessert. You can fully assemble the ramekins ahead of time, keep them in the fridge, and then just bake them fresh when everyone’s ready for dessert. It’s one of those recipes that feels super impressive while secretly being almost effortless.
Perfect for dinner parties, holidays, family gatherings, or honestly just a random Tuesday night when you want something cozy and nostalgic.
Recipe #4 In My Nostalgic Cookie Series
This recipe is part of my Nostalgic Cookie Series — where I’m taking all of those childhood cookies we grew up loving and turning them into ridiculously over-the-top desserts.
So far in the series:
- Golden Oreo Goo Bars
- Oreo Milk Soak Cake
- Circus Animal Cookie Cinnamon Rolls
- Nutter Butter Deep Dish Cookies (you are here!)
If you’ve missed the other recipes in the series, make sure to check those out too!
If You Loved My Viral Brown Butter Deep Dish Cookies…
These were heavily inspired by my original viral Brown Butter Deep Dish Cookies — just with a full peanut butter/Nutter Butter twist.
Why You’ll Love These
- Super easy to make
- Perfect make-ahead dessert
- Warm + cold dessert perfection
- Loaded with peanut butter flavor
- Great for dinner parties
- Gooey center with crisp edges
- The peanut butter caramel takes like 2 minutes
- Feels bakery-level impressive with almost no effort
The Peanut Butter Caramel
I genuinely could pour this stuff on everything.
And the best part is how simple it is:
- brown sugar
- butter
- cream
- peanut butter
- vanilla
- salt
Everything goes into one saucepan and gets stirred together until smooth and glossy.
That’s it.
Then you pour it over the warm cookies, let it soak into all the little cracks and holes, and top everything with cold vanilla ice cream and flaky salt.
It’s the thing that takes these from “good peanut butter cookie” to full dessert experience.
Tips For The Best Texture
- Don’t overbake these. The centers should still have a slight jiggle.
- Let them rest for 5–10 minutes before serving so the centers finish setting.
- Use room temperature eggs for the smoothest batter.
- Slightly cooling the melted butter helps keep the batter thick and glossy.
- Serve warm. Always.
Make Ahead Instructions
These are one of my favorite desserts to prep ahead because the ramekins can be completely assembled earlier in the day and stored in the refrigerator until ready to bake.
The peanut butter caramel can also be made ahead and reheated before serving.
So when it’s dessert time?
You literally just bake, pour, scoop ice cream, and serve.
Minimal effort.
Maximum cozy dessert energy.
Nutter Butter Deep Dish Cookie
Ingredients
Equipment
Method
- Preheat oven to 350°F. Butter three 8-ounce ramekins and place them onto a baking sheet.
- In a medium bowl, whisk together the 113g (½ cup) melted butter and 150g (¾ cup) brown sugar until glossy and smooth.
- Add the egg, egg yolk, 1 tbsp vanilla bean paste, and 60g (¼ cup) peanut butter. Whisk until thick and fully combined.
- Add the 120g (1 cup) flour, ½ tsp baking powder, and ½ tsp salt. Fold together with a rubber spatula just until combined.
- Divide half of the batter between the ramekins and spread into an even layer.
- Crumble about 1½ Nutter Butters over each ramekin.
- Cover with the remaining batter and gently spread to cover the cookies.
- Bake for 24–30 minutes, until the edges are set and the tops are puffed and matte, but the centers still have a slight jiggle.
- Let the cookies rest for 5–10 minutes before serving.
- While the cookies bake, add the 50g (¼ cup) brown sugar, 14g (1 tbsp) butter, 45g (3 tbsp) heavy cream, 32g (2 tbsp) peanut butter, pinch of salt, and ¼ tsp vanilla bean paste to a small saucepan.
- Heat over medium-low heat, stirring constantly, just until fully smooth and lightly steaming. Do not heavily boil.
- Poke a few holes into the warm cookies and spoon the warm peanut butter caramel over the tops.
- Crush extra Nutter Butters over the caramel.
- Top each cookie with a scoop of vanilla ice cream.
- Spoon more warm peanut butter caramel over the ice cream and finish with flaky sea salt.
- Serve warm.
Notes
- Slight underbaking gives the best gooey texture.
- The caramel thickens as it cools, so remove it from the heat as soon as it becomes smooth.
- These are best served fresh and warm.
Storage & Make Ahead
- These are best enjoyed fresh, straight from the oven.
- The ramekins can be fully assembled ahead of time and stored covered in the refrigerator before baking, making them perfect for dinner parties or entertaining.
- The peanut butter caramel can also be made ahead and gently reheated before serving.
- Recipe can easily be doubled.
