Step into the world of homemade cookies with our irresistible Homemade Nutter Butter Cookies! These delightful treats feature a perfect balance of soft, chewy cookie goodness and creamy peanut butter filling. Whether you’re a peanut butter enthusiast or simply love indulging in homemade sweets, this recipe is sure to capture your heart and taste buds. Get ready to experience the joy of baking and the satisfaction of devouring these delectable cookies, made with love from your own kitchen.
In our household, the aroma of freshly baked Nutter Butter Cookies signals the start of something special. It all began one lazy Sunday afternoon when my husband decided to surprise me with a batch of these homemade delights. As I walked into the kitchen, I was greeted by the sight of golden-brown cookies cooling on the counter and the irresistible scent of peanut butter filling the air. With eager anticipation, we each grabbed a cookie and took that first blissful bite. From that moment on, these cookies became a cherished staple in our home. Whether it’s a cozy night in or a gathering with friends, our homemade Nutter Butter Cookies never fail to bring joy and satisfaction to our family. Now, it’s your turn to create your own sweet memories with this beloved recipe!
Why This Homemade Nutter Butter Cookie Recipe Will Have You Hooked!
- Made from scratch with simple, pantry-friendly ingredients.
- Soft, chewy cookies with a delightful peanut butter flavor.
- Creamy peanut butter filling sandwiched between two cookies for the perfect balance of sweetness and nuttiness.
- Easy-to-follow instructions for both the cookies and the filling.
- Perfect for sharing with loved ones or indulging in a sweet treat all to yourself.
Ingredients:
- Cookie Ingredients:
- 340 grams (about 12 oz) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 113 grams (1/2 cup) unsalted sweet cream butter, softened
- 200 grams (1 cup) light brown sugar
- 250 grams (1 cup) smooth peanut butter
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 100 grams (1/2 cup) granulated sugar (for rolling the dough)
- Peanut Butter Filling:
- 113 grams (1/2 cup) unsalted sweet cream butter, softened
- 125 grams (1/2 cup) smooth peanut butter
- 180 grams (1 1/2 cups) powdered sugar
- 30 milliliters (2 tablespoons) whole milk
- 1/4 teaspoon pure vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate mixing bowl, cream together the softened butter, brown sugar, and peanut butter using a stand mixer or electric hand mixer.
- Add the egg and vanilla extract to the creamed mixture and continue mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Divide the dough into small balls, approximately 1 inch in diameter each.
- Roll each ball of dough in granulated sugar, then place them on the prepared cookie sheet about 2 inches apart.
- Using a fork, create a criss-cross pattern on the dough balls and gently press down to flatten slightly, forming a peanut shape.
- Bake the cookies for 10-12 minutes, or until lightly browned around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the peanut butter filling. In a stand mixer, beat together the softened butter until fluffy.
- Mix in the peanut butter, then gradually add the powdered sugar, milk, and vanilla extract, mixing until smooth.
- Match the baked cookies into pairs, then spoon about 1 tablespoon of the peanut butter filling onto the bottom cookie of each pair.
- Place the second cookie on top of the filling to create a sandwich.
- Serve and enjoy your homemade Nutter Butter Cookies!
Notes:
- For a crunchy texture, you can use crunchy peanut butter instead of smooth.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days.
