Homemade Nutter Butters (Ready-to-Print Version)

Soft, peanut buttery cookies with a creamy filling and a hint of vanilla sweetness.

# What You’ll Need:

→ Cookie Dough

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup creamy peanut butter
03 - 1/2 cup granulated sugar, plus extra for topping
04 - 1/2 cup brown sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups all-purpose flour
08 - 3/4 teaspoon baking soda
09 - 1/4 teaspoon salt

→ Peanut Butter Filling

10 - 1/2 cup creamy peanut butter
11 - 1/4 cup unsalted butter, softened
12 - 1 cup powdered sugar
13 - 1 teaspoon vanilla extract
14 - 1 to 2 tablespoons milk, as needed for texture

# Step-by-Step Guide:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy.
03 - Incorporate the egg and vanilla extract into the mixture, beating until fully combined.
04 - Whisk flour, baking soda, and salt in a separate bowl until evenly blended.
05 - Gradually add dry ingredients to the wet mixture and mix until just combined, avoiding overmixing.
06 - Drop tablespoon-sized portions of dough onto prepared baking sheet, spacing them 2 inches apart.
07 - Lightly flatten each dough ball with a fork, making a crisscross design.
08 - Bake for 10 to 12 minutes until edges turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
09 - In a bowl, beat together peanut butter, softened butter, powdered sugar, and vanilla extract until smooth.
10 - Add milk one tablespoon at a time until the filling reaches a spreadable consistency.
11 - Spread filling on the flat side of half the cookies, then top with remaining cookies to form sandwiches.
12 - Sprinkle granulated sugar over the filled sandwiches just before serving, if desired.

# Handy Tips:

01 - Store cookies in an airtight container at room temperature for up to one week.

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