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–+ servings

Homemade Nutter Butter Cookies: Soft Peanut Butter Sandwiches with Fluffy Filling

These homemade nutter butter cookies are soft peanut butter sandwiches with a fork crosshatch and fluffy filling, better than store-bought.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

For the cookies:
  • 1 1/4 cups creamy peanut butter
  • 1 cup salted butter softened
  • 1 1/4 cups light brown sugar packed
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
For the filling:
  • 1 cup plus 2 tablespoons creamy peanut butter
  • 3/4 cup unsalted butter softened
  • 3 1/3 cups powdered sugar
  • 6 tablespoons heavy cream
  • 1 1/2 teaspoons vanilla extract

Method
 

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the peanut butter and salted butter until smooth and creamy.
  3. Add the light brown sugar and granulated sugar and mix until thoroughly combined.
  4. Add the eggs one at a time, beating well after each addition so they are fully incorporated.
  5. Stir in the vanilla extract.
  6. Gradually add the flour and baking soda, mixing on low speed just until no dry streaks remain. Scrape down the sides of the bowl as needed.
  7. For each cookie, scoop two 1-tablespoon-sized portions of dough and place them side by side on the prepared baking sheets, spacing them about 3 inches apart. Using a fork, gently press a crisscross pattern into each pair, flattening them slightly.
  8. Bake for 12 to 13 minutes, until the edges are golden brown and the tops no longer look shiny. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
  9. While the cookies bake, prepare the filling. In a medium bowl, beat together the peanut butter (1 cup plus 2 tablespoons) and unsalted butter until smooth.
  10. Gradually add the powdered sugar, mixing on low speed until it's all incorporated; the mixture will be thick.
  11. Add the heavy cream and vanilla extract, then beat on medium-high speed for 2 minutes until the filling is light and fluffy.
  12. Spread a generous amount of the filling onto the flat side of half of the cooled cookies.
  13. Place the remaining cookies on top, flat side down, to form sandwiches. Serve right away or store in an airtight container.

Nutrition

Calories: 540kcalCarbohydrates: 50gProtein: 9gFat: 32gSaturated Fat: 14gCholesterol: 69mgSodium: 285mgFiber: 2gSugar: 42g

Notes

For best texture, make sure your butter and eggs are at room temperature before mixing.
When pressing the fork crisscross, apply gentle pressure so the dough doesn't spread too much.
Cool the cookies completely on a rack before adding the filling, or the frosting will melt.
Whip the filling on medium-high speed for a full 2 minutes to achieve that fluffy consistency.
Use a cookie scoop or measuring spoon to ensure even-sized cookies for perfect sandwiches.
Store finished cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.
For a fun twist, swap half the peanut butter in the filling with almond butter.

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