Description
These Easy Nutter Butter Cookies are soft and chewy peanut butter sandwich cookies filled with a smooth, creamy peanut butter filling. Made with simple pantry ingredients, they deliver the perfect balance of sweet and salty flavor, making them ideal for holidays, bake sales, or everyday treats.
Ingredients
- For the Cookies:
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (190 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- For the Filling:
- ½ cup (125 g) creamy peanut butter
- ¼ cup (55 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- ½ teaspoon pure vanilla extract
- 1–2 tablespoons milk, as needed
Instructions
- Preheat 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, about 2–3 minutes.
- Add the egg and vanilla extract and beat until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Scoop about 1 tablespoon of dough and roll into balls. Place 2 inches apart on the prepared baking sheet.
- Flatten each ball gently with a fork in a crisscross pattern.
- Bake for 9–11 minutes, or until edges are lightly golden and centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat peanut butter and butter until smooth. Add powdered sugar and vanilla extract and mix until creamy. Add milk gradually until spreadable.
- Spread or pipe about 1 tablespoon of filling onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies.
Notes
- Do not overbake to maintain a soft and chewy texture.
- Measure flour accurately using the spoon-and-level method.
- Natural peanut butter may result in a slightly softer dough.
- Chill dough for 20–30 minutes if it feels too soft to handle.
- Store in an airtight container to keep cookies fresh and soft.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
