Description
Crisp peanut butter sandwich cookies with a soft interior and a creamy peanut butter filling, inspired by classic Nutter Butters but fresher and richer when made at home.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup creamy peanut butter (for filling)
- 1/2 cup powdered sugar
- 2 tablespoons unsalted butter, softened (for filling)
- 1/2 teaspoon vanilla extract (for filling)
- 2–3 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Scoop small portions of dough and shape them into oval or peanut-like shapes.
- Place the cookies on the prepared baking sheet and press lightly with a fork to create a crisscross pattern.
- Bake for 10–12 minutes until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare the filling by mixing peanut butter, powdered sugar, softened butter, vanilla extract, and milk until smooth and creamy.
- Spread or pipe filling onto the flat side of one cookie and top with another cookie to create a sandwich.
- Repeat until all cookies are assembled.
Notes
- Chill the dough for about 20 minutes if it feels too soft or if cookies spread too much.
- Add a pinch of sea salt to the filling for a sweet-salty flavor boost.
- For variation, mix a little chocolate spread into the filling.
- Half-dip the finished cookies in melted chocolate for an indulgent treat.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
- Cookies can be frozen for up to 2 months and thawed at room temperature before serving.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
