Homemade Nutter Butter Cookies
Enjoy a delightful twist on a classic treat with these Homemade Nutter Butter Cookies. Featuring a creamy peanut butter filling sandwiched between two crispy peanut butter cookies, this nostalgic recipe is perfect for satisfying your sweet tooth and evoking fond memories. With a rich, nutty flavor and irresistible crunch, these cookies are a must-try for peanut butter lovers!
Ingredients
For the Cookies:
- 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
For the 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 your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla extract.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Scoop dough by tablespoonfuls, roll into balls, and flatten with a fork. Bake for 10-12 minutes until edges are golden brown. Cool on the baking sheets for 5 minutes before transferring to a wire rack.
- For the filling, beat together peanut butter, powdered sugar, butter, heavy cream, and vanilla extract until smooth. Once cookies are cool, spread filling on one cookie and sandwich with another.
Notes
- Ensure the butter is softened for easier mixing.
- Store filled cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. Freeze for up to 3 months for longer storage.
- For a softer or crunchier cookie, adjust baking time or flour amount accordingly.