Indulge in the ultimate peanut butter delight with Homemade Nutter Butter Cookies! These scrumptious cookies feature a rich peanut butter filling sandwiched between two crispy peanut butter cookies. Perfect for satisfying your sweet tooth and evoking cherished memories, this recipe is a must-try for peanut butter lovers.
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1 cup creamy peanut butter
2 large eggs
1 cup granulated sugar
1 cup brown sugar
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Filling:
1/2 cup creamy peanut butter
2 cups powdered sugar
1/4 cup unsalted butter, softened
3-4 tablespoons heavy cream
1 teaspoon vanilla extract
Directions:
Preheat Your Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Prepare the Cookie Dough:
In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Beat in the eggs and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Shape and Bake:
Scoop dough by tablespoonfuls and roll into balls. Flatten each ball slightly with a fork to create a crisscross pattern.
Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Filling:
Beat together the creamy peanut butter, powdered sugar, softened butter, heavy cream, and vanilla extract until smooth and fluffy.
Assemble the Cookies:
Once the cookies are completely cool, spread a generous amount of filling on the bottom side of one cookie and sandwich it with another cookie. Repeat until all cookies are filled.
Serving Tips:
Presentation: Arrange the cookies on a decorative platter or cookie tin for a charming presentation. You can garnish with a dusting of powdered sugar or a drizzle of melted chocolate for an extra touch.
Accompaniments: Serve these cookies with a glass of cold milk or a cup of coffee or tea. They pair wonderfully with a variety of beverages.
Portion Control: For portion control, consider serving cookies on individual plates or in small treat bags, especially if you’re offering them at parties or gatherings.
Storage Tips:
Room Temperature: Store the filled cookies in an airtight container at room temperature for up to 5 days. This will keep them fresh and prevent them from drying out.
Refrigeration: For longer storage, keep the cookies in the refrigerator. They will stay fresh for up to 2 weeks. To prevent them from becoming too firm, allow them to come to room temperature before serving.
Freezing: If you want to store cookies for an extended period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, let them thaw at room temperature before eating.
Unfilled Cookies: If you plan to make cookies ahead of time, consider freezing the unfilled cookies. This allows you to fill them with fresh peanut butter filling when you’re ready to serve them.
Additional Tips:
Avoid Overpacking: When storing cookies, avoid overpacking them in the container to prevent them from sticking together.
Use Parchment Paper: If you’re stacking cookies, place a piece of parchment paper between layers to keep them from sticking.
Related Recipes:
- My Favorite Peanut Butter Cookies
- Best Chocolate Chip Cookies Ever
- White Chocolate Peanut Butter Cheesecake
FAQs:
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter if you prefer a bit of extra texture in your cookies. Just be aware that it will add a more textured filling and may affect the overall consistency of the cookies slightly. For a smoother filling, stick with creamy peanut butter.
How can I make the cookies softer or crunchier?
To make the cookies softer, reduce the baking time slightly and ensure not to overmix the dough. For crunchier cookies, bake them a minute or two longer until the edges are more browned. You can also experiment with the amount of flour or baking soda to adjust the texture to your liking.
Can I prepare the cookie dough ahead of time?
Yes, you can prepare the cookie dough ahead of time. Simply scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to an airtight container or freezer bag and store them in the freezer for up to 3 months. Bake the frozen dough directly from the freezer, adding an extra minute or two to the baking time.
How do I fix a filling that’s too runny or too thick?
If your filling is too runny, add more powdered sugar to thicken it up. If it’s too thick, gradually add a bit more heavy cream, one teaspoon at a time, until you reach the desired consistency. Make sure to mix thoroughly after each adjustment to achieve a smooth and spreadable filling.
Conclusion:
These Homemade Nutter Butter Cookies are not just a treat but a delightful trip down memory lane. Whether you’re baking for a special occasion or simply enjoying a sweet snack, these cookies will bring joy to any peanut butter fan. Enjoy every bite of this creamy, crunchy, and utterly satisfying dessert!
📖 Recipe:
Print
Homemade Nutter Butter Cookies
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Enjoy a delightful twist on a classic treat with these Homemade Nutter Butter Cookies. Featuring a creamy peanut butter filling sandwiched between two crispy peanut butter cookies, this nostalgic recipe is perfect for satisfying your sweet tooth and evoking fond memories. With a rich, nutty flavor and irresistible crunch, these cookies are a must-try for peanut butter lovers!
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Filling:
1/2 cup creamy peanut butter
2 cups powdered sugar
1/4 cup unsalted butter, softened
3–4 tablespoons heavy cream
1 teaspoon vanilla extract
Instructions
- Preheat your 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. Beat in the eggs and vanilla extract.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Scoop dough by tablespoonfuls, roll into balls, and flatten with a fork. Bake for 10-12 minutes until edges are golden brown. Cool on the baking sheets for 5 minutes before transferring to a wire rack.
- For the filling, beat together peanut butter, powdered sugar, butter, heavy cream, and vanilla extract until smooth. Once cookies are cool, spread filling on one cookie and sandwich with another.
Notes
Ensure the butter is softened for easier mixing.
Store filled cookies in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. Freeze for up to 3 months for longer storage.
For a softer or crunchier cookie, adjust baking time or flour amount accordingly.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 200 kcal
