Description
These Homemade Nutter Butter Cookies recreate the classic peanut butter sandwich cookie with a soft, chewy texture and a creamy peanut butter filling. Perfectly balanced with a hint of vanilla and a light crunch from the fork-pressed top, these cookies are ideal for peanut butter lovers seeking a delicious homemade 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
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 and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Wet Ingredients: 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 and vanilla extract until fully incorporated.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Shape and Bake Cookies: Scoop the dough by tablespoons, roll into balls and flatten each with a fork to create the classic peanut butter cookie pattern. Place cookies on the prepared baking sheets and bake for 10-12 minutes or until the edges turn golden brown. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Filling and Assemble: For the filling, beat together the creamy peanut butter, powdered sugar, softened butter, heavy cream, and vanilla extract until smooth and creamy. Once cookies have cooled, spread the filling on one cookie and sandwich it with another to complete your homemade Nutter Butter cookie.
Notes
- Make sure the butter and peanut butter are softened to room temperature for easy creaming.
- Do not overmix the dough to keep the cookies tender and soft.
- You can adjust the heavy cream in the filling to achieve your desired consistency.
- Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a crunchier texture, baking time can be extended by 1-2 minutes but watch carefully to prevent burning.
