Description
These Homemade Nutter Butter Cookies are a delightful treat combining a soft peanut butter cookie with a creamy, sweet peanut butter filling. Perfectly baked until golden brown, these cookies offer the nostalgic flavor of classic Nutter Butters made from scratch in your own kitchen.
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 allow even baking.
- Make Dough Base: In a large bowl, using an electric mixer or by hand, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, usually about 3-4 minutes. Then beat in the eggs one at a time followed by the vanilla extract to fully incorporate.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
- Mix Dry with Wet: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Shape Cookies: Scoop dough by tablespoonfuls, roll each portion into balls, then flatten them with a fork to create the classic crisscross peanut butter cookie pattern.
- Bake: Place the shaped dough balls onto the prepared baking sheets and bake in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before filling to avoid melting the filling.
- Prepare Filling: In a mixing bowl, beat together the creamy peanut butter, powdered sugar, softened butter, heavy cream, and vanilla extract until the filling is smooth, creamy, and spreadable.
- Assemble Cookies: Spread the prepared filling on the flat side of one cookie and sandwich it with another, gently pressing together to form a filled cookie.
Notes
- Ensure butter and peanut butter are softened to room temperature for easier mixing.
- Do not overmix the dough once the flour is added to keep cookies tender.
- The heavy cream in the filling can be adjusted to reach your preferred consistency.
- Store assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- For a nuttier flavor, use natural peanut butter without added sugar.
