Growing up I loved Nutter Butter cookies. So instead of tracking them down and buying a box, I decided to see if I could create my own version. Enjoy!
Peanut Butter Sandwich Cookies
- 1 1/2 cups creamy peanut butter (divided, 1 cup & 1/2 cup) at room temp
- 1 stick unsalted butter plus 2 Tbsp
- 2 tsp pure vanilla extract (divided in half)
- 1 1/4 cups all purpose flour
- 1 cup powdered sugar (divided, 2/3 cup & 1/3 cup)
- 1/2 tsp kosher salt
- 3/4 cup light brown sugar
Using a mixer, I like my kitchenaid stand mixer, cream 1 stick of butter and 1/2 cup peanut butter until smooth and well combined. Beat in 1 tsp vanilla.
Whisk the flour, 1/3 cup powdered sugar and salt together. Mix with the butter mixture until the dough comes together and is no longer crumbly. If it’s too dry add another tbsp of room temp butter.
Dump out onto a board and shape it into a rectangular log. Wrap in plastic wrap and refrigerate for at least an hour.
Pre-heat your oven to 350 and line a cookie sheet with parchment paper. Cut the dough into 1/4″ slices. Place on the cookie sheet 1/2″ apart, they don’t spread. Bake for 25 minutes.
In a small bowl, beat 1 cup peanut butter and 2 tbsp butter until smooth and creamy. Mix in 2/3 cup powdered sugar, brown sugar and vanilla.
Once the cookies have cooled. Take a teaspoon or so of the peanut butter filling and sandwich it between 2 cookies.