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Nutter Butter Deep Dish Cookie

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 3 8-oz ramekins
Course: Dessert
Cuisine: American

Ingredients
  

Peanut Butter Cookie Batter
  • 113 g ½ cup unsalted butter, melted and slightly cooled
  • 150 g ¾ cup brown sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tbsp vanilla bean paste
  • 60 g ¼ cup creamy peanut butter
  • 120 g 1 cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp fine sea salt
Nutter Butter Layers
  • 6 –8 Nutter Butters
Peanut Butter Caramel
  • 50 g ¼ cup brown sugar
  • 14 g 1 tbsp unsalted butter
  • 45 g 3 tbsp heavy cream
  • 32 g 2 tbsp creamy peanut butter
  • Pinch fine sea salt
  • ¼ tsp vanilla bean paste
For Serving
  • Vanilla ice cream
  • Flaky sea salt
  • Extra crushed Nutter Butters

Equipment

  • 3 8-ounce oven safe ramekins
  • Mixing bowls
  • Digital kitchen scale
  • Rubber spatula
  • Whisk
  • Small baking pan
  • Small saucepan-
  • Skewer or toothpicks

Method
 

Prep
  1. Preheat oven to 350°F. Butter three 8-ounce ramekins and place them onto a baking sheet.
Make the Peanut Butter Cookie Batter
  1. In a medium bowl, whisk together the 113g (½ cup) melted butter and 150g (¾ cup) brown sugar until glossy and smooth.
  2. Add the egg, egg yolk, 1 tbsp vanilla bean paste, and 60g (¼ cup) peanut butter. Whisk until thick and fully combined.
  3. Add the 120g (1 cup) flour, ½ tsp baking powder, and ½ tsp salt. Fold together with a rubber spatula just until combined.
Assemble
  1. Divide half of the batter between the ramekins and spread into an even layer.
  2. Crumble about 1½ Nutter Butters over each ramekin.
  3. Cover with the remaining batter and gently spread to cover the cookies.
Bake
  1. 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.
  2. Let the cookies rest for 5–10 minutes before serving.
Make the Peanut Butter Caramel
  1. 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.
  2. Heat over medium-low heat, stirring constantly, just until fully smooth and lightly steaming. Do not heavily boil.
Finish
  1. Poke a few holes into the warm cookies and spoon the warm peanut butter caramel over the tops.
  2. Crush extra Nutter Butters over the caramel.
  3. Top each cookie with a scoop of vanilla ice cream.
  4. Spoon more warm peanut butter caramel over the ice cream and finish with flaky sea salt.
  5. 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.