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NutterBallerz – Peanut Butter Banana Cookies

Gather round, ye nut-lovers, and hear this tale of how the Nutter Baller came to be among our fleshly bodies.

That sounded gross.

I apologize.

I hope you’re still here so I can just tell you about this cookie that FAMOUS PASTRY CHEF ZAC YOUNG told me to make. He told me to make a cookie that was, like, my personality in a cookie. (Sidenote: he told me this, and everyone else in the YouTube Next Chef this, too. I am not that special.)

So, my personality in a cookie, uh? Well, then I guess I had to start with some hardcore self-reflection and analyzation to really get to the root of ME. My core being. The start of my soul.

Balls. And Nuts.
(or BallzNutz! on a bad day.)

Peanut Butter Banana Cookies

That’s pretty much me in two words. Also, I love NutterButters and beer and salted peanuts and the fake banana flavor like they use in banana Laffy Taffys. Also cream filling and crunchy cookies and – this is very important – keeping shit simple.

So after an afternoon of experimentin’ I came up with this here crunchy peanut butter cookie sandwich filled with chopped salty peanuts and banana cream. Everyone agreed they are the just about the best cookie anyone had ever eaten, even Daisy loved them and she’s not even supposed to eat cookies! But she did and then we were mad at her for stealing all our cookies.

Print

Nutter Ballers

A crunchy peanut butter and banana sandwich cookie

  • Yield: 24 1x
Scale

Ingredients

  • 1 cup smooth peanut butter
  • 1 egg
  • 1 cup sugar
  • 1 cup crispy rice cereal (Rice Krispies)
  • Filling:
  • 1 tablespoon butter
  • 3/4 cup powdered sugar
  • 12 teaspoons banana liqueur (or milk)
  • 1/2 cup finely chopped, roasted, salted peanuts

Instructions

  1. Combine the peanut butter, egg, and sugar in a bowl then add in the crispy rice and mix well (may have to use your hands).
  2. Preheat the oven to 350 and have a baking sheet ready (use a light colored baking sheet if you have an option – this will keep the bottoms from getting too browned.
  3. Roll small (1 1/2 teaspoons) balls of dough between your palms and place on the sheet about an inch apart.
  4. Bake 10-12 minutes until the bottoms are set. The tops will still seem very soft. Let cool a few minutes on the sheet before trying to remove them.
  5. Cool completely on a rack. They will firm up as they cool.
  6. Make the filling by mashing the butter and powdered sugar up together with a fork and adding in enough liqueur to make a stiff icing.
  7. Spread a thin layer of icing on the bottoms of each cookie.
  8. Dip half the cookies in the finely chopped peanuts, then sandwich them with the other cookies.
  9. Roll the “seams” in more peanuts.
  10. Store in an airtight container up to two days.

Notes

For gluten-free cookies, make sure the powdered sugar you buy is also gluten-free.
Also try chocolate or vanilla liqueurs in the filling

15 Comments

  1. Mary Helen (@MaryHelenOrama) on January 17, 2012 at 11:54 am

    Cute AND yummy looking. I think a cookie based on my personality might involve bananas too. It’s sort of a universal symbol for wackiness, right?

    • Hilah on January 17, 2012 at 5:54 pm

      I think you’re totally right! As in “Going bananas!” which I do all the TIME.
      However, I’m gonna clarify that I’m not that crazy about actual bananas, but I do love me some artificial banana flavoring. Oh, and banana pudding.

  2. Greate Stone Face on January 17, 2012 at 1:39 pm

    Looks delicious. These are so banned from preschools. More for us.

    • Hilah on January 17, 2012 at 5:53 pm

      Ha! Yep, totally banned. Children probably shouldn’t even be looking at this recipe!

  3. tscarborough on January 17, 2012 at 8:13 pm

    I guess that means my food is hotdogs then (lips and assholes), since I give plenty of the former and have been frequently accused of the latter.

    • Hilah on January 19, 2012 at 9:54 am

      Ahaha! Perfect! I love hot dogs! šŸ™‚

  4. Diane on January 19, 2012 at 9:18 pm

    Omg, I totally forgot about that way of measuring soft (like Crisco) things in water! You just took my back to my childhood. You know, like long before you were born . . . . But thanks for the reminder!

    • Hilah on January 23, 2012 at 10:22 am

      Yes, Crisco is a perfect example of why this technique is handy to know.

  5. Great Stone Face on January 24, 2012 at 5:03 pm
  6. Great Stone Face on March 1, 2012 at 10:28 am
    • Hilah on March 1, 2012 at 2:33 pm

      Yay! I love peanut butter. This day is for me!

  7. Majeda on June 13, 2012 at 3:40 pm

    Hi I’m 10 years old and I don’t have any powdered suger . What other suger can I use ?

    • Hilah on June 13, 2012 at 4:14 pm

      Hi Majeda!
      First of all, it’s great that you are cooking at such a young age. There’s not a great substitute for the powdered sugar in this frosting recipe, but you could use a different frosting (this chocolate ganache would work) or some more peanut butter, sweetened with honey or regular sugar, as frosting.

      • majeda on June 13, 2012 at 11:08 pm

        its too late now but whats your favorite food?

  8. majeda on June 25, 2012 at 1:51 pm

    alright

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