These Nutter Butter Cookie Bars are the ultimate peanut butter lover’s bake. A fudgy cookie/blondie like base is covered with a cheesecake layer. Spread this into a baking pan and cover with the cheesecake topping and Nutter Butter cookies. The texture contrast makes for such a fabulous bite.

These come together really easily. Build the layers with the cookie base and cheesecake topping then arrange your cookies on top. The neat pattern looks great but of course, feel free to go crazy on this. Once baked, no decoration or extras are needed! Simply wait for them to cool, then you can slice and serve.

This recipe makes the ideal thick slices of cookie bars. An 8inch pan gives just the right level of depth for this thickness, then I slice into 9 squares. Of course, you could slice in half again to get 18 triangles. These travel really well so you could package them up as a grab-and-go snack or for your next picnic or hike!

What are Nutter Butters?

Composition: Nutter Butters consist of two peanut butter-flavored cookies with a creamy peanut butter filling sandwiched in between.
Shape and Design: The cookies are uniquely shaped like peanuts, which adds to their playful appeal. They often feature a textured surface that resembles the shell of a peanut.
History: Nutter Butters were first introduced in 1969 and have since become a staple in the cookie aisle.
Flavor Profile: They have a rich peanut butter flavor, both in the cookie and the filling, appealing to peanut butter lovers.
Variations: Over the years, Nabisco has released various flavors and limited editions, including chocolate-dipped versions and seasonal variations.
Culinary Uses: Nutter Butters are not only enjoyed as a snack on their own but are also used in various recipes, such as crusts for cheesecakes, in desserts, or crumbled over ice cream.
Popular Culture: The cookies have gained a following due to their distinct taste and shape, often appearing in recipes and dessert blogs.

Overall, Nutter Butters are a beloved cookie known for their delicious peanut butter flavor and unique design!

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!

Granulated Sugar
Light Brown Soft Sugar
Plain (All Purpose) Flour
Unsalted Butter
Peanut Butter (Smooth/Creamy)
Nutter Butter Cookies (or similar peanut butter cookies)
Vanilla Extract
Full Fat Cream Cheese

TIPS FOR GREAT Nutter Butter Cookie Bars

Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in cookie bars like this.
Melted Butter: This is what gives these bars that perfectly gooey texture. You can use salted butter in a pinch!
Nutter Butters: Buy a standard sleeve of Nutter Butter Cookies, which are placed on top of the bake just prior to baking. Any similar peanut butter cookies will work just as well!
Cheesecake Topping: This adds that creamy texture which works so well. Use full fat cream cheese for best results. Make sure to whisk until everything looks really smooth.
Peanut Butter: Any brand is fine. Use creamy/smooth peanut butter for the best results. I find the crunchy variety to add too much texture that I don’t want in these, but feel free to use if that’s what you prefer!
Bake Time: The cheesecake will have some wobble when you remove these from the oven so don’t worry that they look a little underbaked. Once you slice into them, they’ll be perfectly fudgy and gooey!

For my Nutter Butter Cookie Bars I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the base cookie mixture. If you want more wild brownie recipe ideas, check out my Birthday Cake Brownies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE/MAKE AHEAD FOR MY Nutter Butter Cookie Bars

Because the cookie bars contain lots of dairy in the cheesecake topping, these need to be stored in the refrigerator. Place in an airtight container before placing in the refrigerator. They will keep for up to 3-5 days this way. A cake tin is a great option if you have one. It can sit out while you serve and eat, just be sure to put into the fridge if leaving out for a long time.

Alternatively, you can freeze the cookie bars. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place it in there before freezing. Let thaw in the fridge before serving!