Description
These Homemade Nutter Butter Cookies are classic peanut butter sandwich cookies featuring a soft peanut butter cookie base filled with a creamy, sweet peanut butter frosting. Perfectly balanced with sweet and salty flavors, they are a nostalgic treat that’s easy to make from scratch, ideal for peanut butter lovers.
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
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 line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Dough Base: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, beat in the eggs one at a time followed by the vanilla extract to incorporate evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined to avoid overworking the dough and maintain tenderness.
- Shape and Bake Cookies: Scoop the dough by tablespoonfuls, roll each into balls, and flatten slightly with a fork to create the classic ridged pattern of nutter butter cookies. Bake on prepared sheets for 10 to 12 minutes 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: For the filling, beat together peanut butter, powdered sugar, softened butter, heavy cream, and vanilla extract until smooth and creamy, adjusting the heavy cream as needed for consistency.
- Assemble Cookies: Once the cookies are fully cooled, spread a generous amount of the peanut butter filling on the flat side of one cookie, then sandwich it with another cookie to complete the nutter butter sandwich.
Notes
- Make sure the cookies are completely cooled before adding the filling to prevent the frosting from melting.
- You can adjust the thickness of the filling by varying the heavy cream amount.
- Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a crunchy variation, chill the dough before baking.
- If you prefer a stronger peanut butter flavor, use a natural or chunky peanut butter variant.
