Description
Enjoy making Homemade Copycat Nutter Butters with this easy recipe! Soft peanut butter cookies with creamy filling await you—try it today!
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar (plus extra for topping)
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter (for filling)
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1–2 tablespoons milk, as needed for texture (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add the large egg and vanilla extract. Mix until well combined to create a smooth batter.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients while mixing until a dough forms.
- Roll dough into small balls (about 1 inch), shape them into ovals, and press with a fork to create the classic crosshatch pattern. Sprinkle tops lightly with extra sugar.
- Bake for 8–10 minutes until lightly golden. Remove from oven and let cool completely on the baking sheet.
- For the filling, beat together creamy peanut butter and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract while mixing until creamy. Add milk one tablespoon at a time until desired consistency is reached.
- Once cookies are cool, spread or pipe filling onto the flat side of one cookie. Top with another cookie to create sandwiches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: For added flavor, consider mixing in chocolate chips or cocoa powder into the filling. If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before shaping.