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Homemade Nutter Butter Cookies — Crisp Edges, Creamy Peanut-Butter Filling Pinterest recipe pin

Homemade Nutter Butter Cookies

Classic peanut-butter sandwich cookies with crisp edges, tender centers, and a stabilized creamy filling for neat, stackable cookies.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon cornstarch
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups creamy peanut butter stirred if natural
Filling
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream plus up to 1 tsp if needed
  • 1 teaspoon cornstarch
Optional
  • 1/4 cup finely chopped roasted peanuts optional for crunch

Equipment

  • 1 Two rimmed sheet pans
  • 1 Stand mixer or hand mixer
  • 1 piping bag or zip-top bag
  • 1 Wire cooling rack

Method
 

Prepare the dough
  1. Preheat the oven to 350°F and line two rimmed sheet pans with parchment paper.
  2. Whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cornstarch in a medium bowl.
  3. Cream 1/2 cup unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar until light, about 2–3 minutes, then add 1 large egg and 1 teaspoon vanilla and mix to combine.
  4. Beat in 1 1/4 cups creamy peanut butter until smooth, then add the dry ingredients on low and mix until just combined; chill 10–15 minutes if dough is sticky.
Shape and bake
  1. Portion dough with a small scoop or by tablespoon into oval mounds about 1 1/4 inches wide and place 1 1/2 inches apart on the prepared pans.
  2. Lightly press shallow ridges with a fork (or use a small cookie stamp) and bake one tray at a time at 350°F for 10–12 minutes until edges are set and lightly golden.
  3. Transfer cookies to a wire rack and cool completely before filling.
Make the filling
  1. Beat 1/2 cup unsalted butter with 1/2 cup creamy peanut butter until smooth, then gradually add 1 3/4 cups powdered sugar on low.
  2. Add 1 teaspoon vanilla, 2 tablespoons heavy cream, and 1 teaspoon cornstarch and beat until light and pipeable; adjust thickness with up to 1 additional teaspoon cream or a tablespoon more powdered sugar.
Assemble
  1. Pair cooled cookies by size and pipe about 1 teaspoon of filling onto the flat side of one cookie, then gently press the matching cookie on top.
  2. Let assembled sandwiches rest 10 minutes to set, then store in an airtight container in the refrigerator for up to 7 days.

Notes

If dough is too sticky chill for 10–15 minutes before shaping. Use creamy peanut butter in the filling for smooth assembly; chunky in the dough is optional. For transportable cookies, refrigerate assembled sandwiches briefly to firm the filling. Freezing unfilled cookies for up to 3 months works well; thaw before assembling.