Description
These Homemade Nutter Butter Cookies are soft, buttery peanut butter sandwich cookies filled with a rich and creamy peanut butter frosting. Better than store-bought and perfect for peanut butter lovers.
Ingredients
For the Peanut Butter Cookie Shells:
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Peanut Butter Filling:
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter
2 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed)
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs one at a time, then mix in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until combined.
5. Scoop about 1 tablespoon of dough, shape into ovals, place on baking sheet, and flatten gently with a fork to create ridges.
6. Bake for 10-12 minutes until lightly golden. Let cool completely.
7. For the filling, beat butter and peanut butter until creamy. Add powdered sugar and vanilla, then mix in milk until smooth.
8. Spread filling onto one cookie and sandwich with another. Press gently to spread filling evenly.
Notes
Do not overbake; cookies should remain slightly soft in the center.
Chill dough for 20 minutes if too soft to shape.
Use a piping bag for neat filling.
Store in an airtight container for best freshness.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg