Description
Enjoy a nostalgic treat with this Homemade Copycat Nutter Butters recipe. These peanut butter sandwich cookies feature a crisp, slightly golden cookie with the classic crosshatch pattern and a creamy peanut butter filling, perfectly replicating the beloved store-bought snack. They are easy to make, combining classic baking techniques with rich peanut butter flavor for a delightful homemade indulgence.
Ingredients
Scale
Cookie Dough
- 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
Filling
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for texture)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick.
- Cream Wet Ingredients: In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take a few minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated into the creamed mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring even distribution of leavening agents and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ones, mixing just until a cohesive dough forms. Avoid overmixing to maintain cookie tenderness.
- Shape Cookies: Roll the dough into small 1-inch balls, then shape them into ovals. Use a fork to press a crosshatch pattern on top of each cookie. Lightly sprinkle a bit of granulated sugar on each for a subtle crunch and sparkle.
- Bake Cookies: Place the shaped cookies on the parchment-lined baking sheet and bake in the preheated oven for 8 to 10 minutes, or until the edges turn light golden brown. Remove and let cool completely on a wire rack.
- Prepare Filling: In a bowl, beat the creamy peanut butter and softened butter together until smooth. Add powdered sugar and vanilla extract, mixing until creamy and fluffy. Add milk one tablespoon at a time to reach the desired filling consistency for easy spreading or piping.
- Assemble Sandwiches: Once the cookies have cooled, spread or pipe the peanut butter filling onto the flat side of one cookie and sandwich it with another cookie. Press gently to secure.
Notes
- For best results, use room temperature butter and peanut butter for easier mixing.
- Adjust milk quantity in the filling to achieve your preferred spreadability; thicker for piping, thinner for spreading.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate to extend freshness.
- To intensify peanut flavor, use a natural or extra creamy peanut butter in both dough and filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: nutter butters, peanut butter cookies, sandwich cookies, homemade cookies, copycat recipe, peanut butter filling
