Description
These Homemade Nutter Butter Cookies are a delightful twist on the classic peanut butter sandwich cookie. Soft, chewy peanut butter cookies are filled with a creamy, sweet peanut butter frosting, creating the perfect balance of flavor and texture. Easy to make and irresistible, these cookies are perfect for sharing with family and friends or enjoying as a special treat.
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 Cookie Dough: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, beat in the eggs one at a time along with the vanilla extract to blend all flavors well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough.
- Form and Bake: Scoop the dough by tablespoonfuls, roll each portion into balls, and flatten them slightly with a fork to create the classic peanut butter cookie texture. Place them spaced out on the prepared baking sheets and bake for 10-12 minutes until the edges turn golden brown. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Filling: While the cookies cool, prepare the filling by beating together peanut butter, powdered sugar, softened butter, heavy cream, and vanilla extract until smooth and creamy.
- Assemble Cookies: Once the cookies have cooled, spread a generous amount of the filling on the bottom side of one cookie, then sandwich it with another cookie. Press gently to adhere the filling evenly. Repeat with remaining cookies and filling.
Notes
- Make sure the butter and peanut butter for the dough and filling are softened to room temperature for easier mixing.
- Don’t overbake the cookies; removing them when edges are lightly golden ensures they stay soft and chewy inside.
- You can store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a crunchier texture, substitute creamy peanut butter with crunchy peanut butter in the dough or filling.
- If the filling is too thick, add an extra tablespoon of heavy cream to reach desired spreadability.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
