Nutter Butter Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cookies:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">100g smooth peanut butter</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">130g smooth peanut butter</li><li class="ingredients-single-item">130g icing sugar, sifted</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1-2 tbsp milk (if needed)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Fork (for creating crosshatch pattern)</li><li class="equipment-single-item">Piping bag or spoon (for filling)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Make sure your ingredients, especially the butter, are at room temperature to achieve proper creaming and incorporation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar for about 3-4 minutes until light and fluffy. This extended creaming incorporates air into the mixture, creating a lighter cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated, scraping down the sides of the bowl as needed. The mixture should look smooth and slightly lighter in color.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing will develop gluten in the flour, resulting in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Chill the dough for at least 30 minutes. This firms up the butter, preventing excessive spreading during baking and making the dough easier to handle for shaping.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the chilled dough into small balls (about 1 tablespoon each). To create the classic peanut shape, place two balls side by side, touching, then gently pinch the middle to create a slight indentation, forming a peanut silhouette. Place on prepared baking sheets, leaving about 5cm between cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a fork, create a crosshatch pattern on each cookie by gently pressing down in both directions. This not only creates the signature look but also helps the cookies bake more evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 10-12 minutes until the edges are just beginning to turn golden brown. The cookies may seem slightly soft in the center, but they'll firm up as they cool. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cookies cool, prepare the filling. In a medium bowl, beat the softened butter and peanut butter until smooth and creamy. Gradually add the sifted icing sugar, vanilla extract, and salt, beating until light and fluffy. If the filling seems too thick, add milk, one teaspoon at a time, until you reach a spreadable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cookies are completely cool, match them up in pairs of similar size. Spread or pipe about 1-2 teaspoons of filling onto the flat side of one cookie, then gently press the second cookie on top, flat side down, to create a sandwich. Apply gentle, even pressure to avoid breaking the cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the sandwich cookies to rest for about 30 minutes to let the filling set. This creates a better texture contrast between the crisp cookies and creamy filling. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.</li></ol>