Description
These Homemade Nutter Butter Cookies combine a soft, peanut butter-flavored cookie with a creamy peanut butter filling, creating a delightful sandwich cookie perfect for any peanut butter lover. Crispy edges and a tender center, paired with a rich, smooth filling, make these cookies irresistible and perfect for sharing or indulging.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 3–4 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Then, beat in the eggs one at a time followed by the vanilla extract to incorporate fully.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Shape and Bake Cookies: Scoop the cookie dough by tablespoonfuls and roll into balls. Place them on the prepared baking sheets and flatten each ball gently with a fork to create a crosshatch pattern. Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Filling and Assemble: While cookies cool, prepare the peanut butter filling by beating together peanut butter, powdered sugar, softened butter, heavy cream, and vanilla extract until smooth and creamy. Once cookies are fully cooled, spread a generous amount of filling on the bottom of one cookie and sandwich with another cookie, pressing gently to adhere.
Notes
- For a richer peanut flavor, use natural peanut butter without added sugar or salt.
- If the filling is too thick, add more heavy cream one teaspoon at a time until the desired consistency is achieved.
- Store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Ensure cookies are completely cool before assembling to prevent the filling from melting.
- Can be frozen unfilled for up to 2 months; thaw and fill as desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
