Nutter Ballers

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5 from 2 reviews

A crunchy peanut butter and banana sandwich cookie


  • 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


  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.


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

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