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Homemade Nutter Butters

Homemade Nutter Butters

These Homemade Nutter Butters are soft, chewy peanut butter sandwich cookies with a creamy, sweet peanut butter filling tucked between two peanut-shaped cookies. They have that classic salty-sweet peanut butter flavor with a homemade bakery-style texture.
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Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Author: James Taylor
Servings: 16 cookies

Equipment

Ingredients

For the Cookies

  • ¾ cup creamy peanut butter
  • ¼ cup unsalted butter softened
  • 1 cup packed light brown sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

For the Peanut Butter Filling

  • ½ cup creamy peanut butter
  • ⅔ cup powdered sugar
  • 3 tablespoons heavy cream
  • ½ teaspoon vanilla extract

Instructions

  • Prepare the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
    line a baking sheet with parchment paper
  • Make the dough: Beat the peanut butter, softened butter, and brown sugar until light and fluffy. Mix in the egg and vanilla until smooth.
    Beat the peanut butter, softened butter, and brown sugar until light and fluffy
  • Add the dry ingredients: Add the flour, cornstarch, baking soda, and salt. Mix just until no dry streaks remain.
    Add the flour, cornstarch, baking soda, and salt
  • Shape the cookies: Scoop the dough into equal portions. Roll into balls, then flatten and pinch the center slightly to create a peanut shape. Arrange on the baking sheet and press crosshatches into both rounded ends with a fork.
    Roll into balls, then flatten and pinch the center slightly to create a peanut shape
  • Bake: Bake for 9–10 minutes, until the cookies are set around the edges but still soft in the center. Cool completely on a wire rack.
  • Make the filling: Beat the peanut butter, powdered sugar, heavy cream, and vanilla until smooth and creamy. Transfer to a piping bag.
    Beat the peanut butter, powdered sugar, heavy cream, and vanilla until smooth and creamy
  • Assemble: Pair up the cooled cookies. Pipe about 2 teaspoons of filling onto the flat side of one cookie and gently sandwich with the second cookie.
    Pipe about 2 teaspoons of filling onto the flat side of one cookie

Notes

  • Use creamy peanut butter for the smoothest dough and filling.
  • Don't overbake the cookies; they should remain slightly soft in the center.
  • For a crunchier texture, bake the cookies for an additional 2–3 minutes until the edges are lightly golden.
  • Make sure the cookies are completely cool before adding the filling.
Keyword Homemade Nutters Butters