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How to Make Homemade Nutter Butter Cookies | Recipe

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These homemade peanut butter sandwich cookies offer a delightful combination of textures and flavors. Each cookie features a tender, crumbly peanut butter biscuit, baked to a golden hue, with the characteristic fork-tine pattern. They are generously filled with a rich, creamy peanut butter frosting, creating a harmonious balance of sweet and savory notes. The baking process yields a comforting aroma and a satisfying bite, perfect for a classic treat.

Ingredients

Scale
  • *For the Cookies:*
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • *For the Peanut Butter Filling:*
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 2–3 tablespoons milk or cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the creamy peanut butter until well combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
  3. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 1 hour, to make it easier to handle.
  4. Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
  5. Create Pattern and Bake: Using a fork, gently press down on each cookie ball in a crisscross pattern. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will still be soft when removed from the oven.
  6. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  7. Make the Filling: While the cookies cool, prepare the filling. In a medium bowl, beat the softened butter and creamy peanut butter until smooth. Gradually add the powdered sugar, beating until combined. Add 2 tablespoons of milk or cream, vanilla extract, and salt, beating until light and fluffy. Add more milk or cream, a teaspoon at a time, if needed, to reach a spreadable consistency.
  8. Assemble Sandwich Cookies: Once the cookies are completely cool, spread a generous amount of peanut butter filling onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies and filling.

Notes

For best results, use a good quality creamy peanut butter for both the cookies and the filling. Avoid natural peanut butter that separates, as it can affect the texture.

Do not overbake the cookies; they will firm up as they cool.

Ensure cookies are completely cool before adding the filling to prevent melting.

Store assembled cookies in an airtight container at room temperature for up to 3-4 days.

Nutrition

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