Instructions
- Prepare the Cookie Dough: In a large mixing bowl, using an electric mixer on medium speed, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add the 1 cup of creamy peanut butter to the butter and sugar mixture, and beat until well combined, scraping down the sides of the bowl as needed.
- Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. If using, fold in the finely crushed peanuts.
- Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours. Chilling the dough is crucial for preventing the cookies from spreading too much during baking.
- Preheat Oven and Prepare Baking Sheets: Once the dough is chilled, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies: On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness. Using a Nutter Butter cookie cutter (or a 2-3 inch oval cookie cutter for a similar shape), cut out the cookies. Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1-2 inches between them. Gather and re-roll any dough scraps.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. The cookies should still be slightly soft in the middle when you take them out. They will firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
- Prepare the Peanut Butter Filling: While the cookies are cooling, prepare the filling. In a medium mixing bowl, using an electric mixer, cream together the softened butter and 1 cup of creamy peanut butter until smooth and fluffy, about 2 minutes.
- Gradually add the sifted powdered sugar, ½ cup at a time, mixing on low speed until incorporated.
- Add 2 tablespoons of milk or cream, vanilla extract, and a pinch of salt. Beat on medium speed until the filling is light, fluffy, and smooth. If the filling is too thick, add the remaining tablespoon of milk or cream, one teaspoon at a time, until it reaches a spreadable consistency.
- Assemble the Sandwich Cookies: Once the cookies are completely cool, match them up into pairs of similar size and shape.
- Spoon the peanut butter filling into a piping bag fitted with a large round or star tip (or use a zip-top bag with the corner snipped off). Pipe a generous dollop of filling onto the flat side of one cookie.
- Gently press another cookie on top, flat side down, to create a sandwich. The filling should spread to the edges. For the classic Nutter Butter look, you can gently press the tines of a fork into the top of the piped filling before placing the second cookie on top to create ridges, or simply pipe decorative lines on the top cookie once assembled, as seen in the inspiration image.
- Repeat with the remaining cookies and filling.
- Serve immediately or store for later enjoyment.
Cooking Tips and Variations
Chilling is Key: Do not skip the chilling step for the cookie dough! This prevents the cookies from spreading too much in the oven, helping them maintain their distinct Nutter Butter shape and a thicker, chewier texture. If your kitchen is warm, you might even consider chilling the cut-out cookies on the baking sheets for 10-15 minutes before baking.
Peanut Butter Choice: For both the cookies and the filling, use a classic, creamy, stir-free peanut butter (like Jif or Skippy). Natural peanut butters tend to be oilier and can significantly alter the texture of both the dough and the filling, making them too crumbly or too runny.
Don’t Overbake: Peanut butter cookies are best when slightly soft and chewy. Bake just until the edges are lightly golden and the centers are set but still look a little soft. They will continue to cook and firm up as they cool on the baking sheet.
Finely Crushed Peanuts: For an extra layer of peanut flavor and a delightful crunch, don’t skip adding the finely crushed peanuts to the cookie dough. You can easily crush roasted peanuts in a food processor or by placing them in a Ziploc bag and crushing them with a rolling pin.
Achieving the Perfect Filling Consistency: The amount of milk or cream needed for the filling can vary based on humidity and the type of peanut butter. Start with the lower amount and add more gradually, a teaspoon at a time, until you reach a smooth, pipeable, yet firm consistency. It should hold its shape without being too stiff or too runny.
Piping Perfection: Using a piping bag with a large round or star tip makes assembling the sandwich cookies much neater and quicker. If you don’t have one, a sturdy zip-top bag with a corner snipped off works just as well. For the decorative lines on top, you can either pipe a small amount of filling onto the top cookie after assembly, or use a fork to gently press ridges into the top of the filling before placing the second cookie on.
Chocolate Dipped Variation: For an even more decadent treat, melt some semi-sweet or milk chocolate chips with a teaspoon of coconut oil. Once the assembled cookies are set, dip half of each cookie into the melted chocolate and place on parchment paper to set. A sprinkle of sea salt on the chocolate before it sets is also a fantastic addition.
Different Nut Butters: While these are Nutter Butters, you could experiment with other nut butters for the cookies and filling, such as almond butter or cashew butter, to create unique sandwich cookies. Adjust sugar levels as needed, as some nut butters are sweeter than others.
Spice It Up: A pinch of cinnamon or a tiny dash of cayenne pepper in the cookie dough can add an interesting depth of flavor that complements the peanut butter beautifully.
Storage and Reheating
To keep your homemade Nutter Butter sandwich cookies fresh and delicious, proper storage is key.
Room Temperature: Store the assembled cookies in an airtight container at room temperature for up to 3-4 days. Placing a piece of parchment paper between layers can help prevent them from sticking together, especially if your filling is particularly soft.
Refrigeration: If your kitchen is very warm, or if you prefer a firmer filling, you can store the cookies in an airtight container in the refrigerator for up to a week. Allow them to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.
Freezing: These cookies freeze beautifully! You can freeze the baked, unfilled cookies in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature before filling. Alternatively, you can freeze the fully assembled cookies. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to an airtight freezer container or bag. They will keep for up to 2 months. Thaw at room temperature for several hours before enjoying. Freezing is generally not necessary for reheating, as these cookies are best enjoyed at room temperature or slightly chilled.
Reheating: These sandwich cookies are not typically reheated. They are designed to be enjoyed at room temperature, where the cookies are crisp and the filling is creamy. Reheating could cause the filling to melt and the cookies to become soft. If you wish to soften them slightly after refrigeration, simply let them sit out at room temperature for a bit.
Frequently Asked Questions
What kind of peanut butter is best for this recipe?
For both the cookies and the filling, it’s best to use a creamy, “no-stir” peanut butter like Jif or Skippy. Natural peanut butters that separate can make the dough too oily and the filling too loose or grainy, affecting the final texture of your cookies.
Can I make the cookie dough ahead of time?
Absolutely! The cookie dough can be made up to 24 hours in advance and stored in the refrigerator, tightly wrapped in plastic. In fact, chilling the dough for an extended period often results in a more flavorful cookie and helps prevent spreading during baking.
My cookies are spreading too much in the oven. What went wrong?
There are a few reasons this might happen. The most common culprit is insufficient chilling of the dough. Ensure your dough is well-chilled for at least an hour. Over-softened butter or too much butter can also contribute to spreading. If your kitchen is very warm, try chilling the cut-out cookies on the baking sheet for 10-15 minutes before baking.
How do I prevent my peanut butter filling from being too stiff or too runny?
The key is to add the liquid (milk or cream) gradually. Start with the minimum amount specified and add more, a teaspoon at a time, until you reach your desired consistency. Humidity and the brand of peanut butter can affect how much liquid is needed. The filling should be smooth and pipeable, but firm enough to hold its shape when sandwiched between the cookies.