Copycat Nutter Butters
These delightful, peanut butter-filled cookies embody crunchy and creamy textures, making them a nostalgic treat for every cookie lover.
Ingredients
For the cookies
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
For the filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the creamy peanut butter and softened butter until smooth. Gradually add both the granulated and brown sugars, mixing until fluffy. Then, incorporate the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, ensuring everything is well combined.
- Using a tablespoon, scoop the dough and form it into balls. Place them onto the prepared baking sheet and slightly flatten each ball with a fork, making a crisscross pattern.
- Pop the tray in the oven and bake for 10-12 minutes or until the edges turn golden. Once done, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Filling and Assembly
- In a small bowl, mix the creamy peanut butter with powdered sugar and vanilla extract until smooth.
- Once the cookies are completely cooled, spread a generous spoonful of the filling onto the bottom side of one cookie and sandwich it with another.
Notes
To ensure your cookies come out flawless, make sure your butter is softened, but avoid melting it. For a richer flavor, try using crunchy peanut butter instead of creamy. If your dough seems sticky, chill it before baking. Be careful not to overbake to keep them soft and chewy inside. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.