Homemade Nutter Butter Cookies Recipe

Nutter Butter Cookies. Need I say more?? Ok, maybe you need a little persuading. Let’s get into it!

Course Dessert

Cuisine American

Keyword Nutter Butter Cookies

Prep Time 20

Cook Time 13

Servings servings

Calories 543kcal

Author Dana DeVolk

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
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda

For the filling:

1 cup + 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

Instructions

Preheat the oven to 350°F—line sheet trays with parchment paper set aside.
In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter with the butter until smooth.
1 1/4 cups creamy peanut butter, 1 cup salted butter
Add the brown sugar and granulated sugar and mix until combined.
1 1/4 cups light brown sugar, 3/4 cup granulated sugar
Add the eggs one at a time, ensuring they’re thoroughly mixed in before adding them to the next.
2 large eggs
Stir in the vanilla.
1 1/2 teaspoons vanilla extract
Stir in the flour and baking soda until there are no dry patches. Scrape down the sides as needed.
2 cups all-purpose flour, 1 teaspoon baking soda
Place 2 dollops, 1 tablespoon of dough each next to each other about 3 inches apart on the prepared sheet trays. Using a fork, make a cross-hatch pattern in the cookie dough, gently pressing down the cookie dough.
Bake for 12-13 minutes until golden brown, and they no longer appear glossy on the outside. Let cool on the sheet tray for 5 minutes, and transfer to a wire rack to cool completely.
While the cookies are baking, make the frosting by mixing the peanut butter and butter together in a medium-sized bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment until smooth.
1 cup + 2 tablespoons creamy peanut butter, 3/4 cup unsalted butter
Add the powdered sugar a little at a time until mixed in; it will be thick.
3 1/3 cups powdered sugar
Add the heavy cream and vanilla, mix it until combined, then whip on medium-high speed for 2 minutes.
6 tablespoons heavy cream, 1 1/2 teaspoons vanilla extract
Add frosting to the bottoms of half of the cookies.
Top with another cookie to form a sandwich. Serve immediately.

Notes

Room Temp Rules – Let your butter soften at room temperature so it mixes smooth, not lumpy!
Fork It Up – Press that cross-hatch gently with a fork to get the peanut shape without flattening your dough balls.
Cool Off – Let the cookies chill on a wire rack before adding the filling, or it’ll melt everywhere!
Whip Fast – Use your stand mixer or hand mixer on medium speed to make the creamy filling fluffy.
Even Scoops – Use a cookie cutter or spoon to keep your dough balls the perfect size for sandwiching.
Taste the Magic – Sneak a nibble of the filling—it’s the best part, and you deserve it!

Nutrition