Description
These homemade Nutter Butter cookies are a delightful treat featuring a perfectly soft peanut butter cookie filled with a creamy, sweet peanut butter center. Easy to make and irresistibly delicious, these cookies replicate the classic sandwich cookie flavor loved by many.
Ingredients
Scale
Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 cup smooth peanut butter
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup granulated sugar (for rolling)
Peanut Butter Filling
- 1/4 cup unsalted butter, softened
- 1/2 cup smooth peanut butter
- 1 1/2 cups powdered sugar
- 2 tablespoons whole milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined. Set this aside as you prepare the wet ingredients.
- Make Cookie Dough: In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and smooth peanut butter until creamy and smooth. Add the egg and vanilla extract, mixing well to combine. Gradually add the dry flour mixture, blending until a soft dough forms.
- Shape and Roll Dough Balls: Preheat your oven to 350°F (175°C). Using a tablespoon or cookie scoop, form the dough into balls about one inch in diameter. Roll each dough ball in granulated sugar to coat evenly, then place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for approximately 10 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Peanut Butter Filling: While the cookies cool, beat the softened butter and smooth peanut butter together in a mixing bowl until creamy. Gradually add powdered sugar, mixing until combined. Add whole milk and vanilla extract, and beat until fluffy and spreadable. If the filling is too thick, add a bit more milk; if too thin, add more powdered sugar.
- Assemble the Cookies: Once the cookies are fully cooled, spread about a tablespoon of peanut butter filling on the bottom side of one cookie. Sandwich with another cookie, gently pressing to spread the filling evenly to the edges. Repeat with remaining cookies and filling.
Notes
- For extra flavor, chill the dough for 30 minutes before baking to help cookies maintain shape.
- You can substitute natural peanut butter, but note it may affect texture and sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days.
- For a festive touch, sprinkle some sea salt on the peanut butter filling before sandwiching.
