Homemade Nutter Butters — Thick Peanut Butter Sandwich Cookies

The childhood classic. Made from

scratch. Dangerously better than the original.

INGREDIENTS

Peanut Butter Cookies

・ 230g / 8oz smooth peanut butter

・ 115g / 4oz unsalted butter, softened

・ 150g / 5.3oz caster sugar

・ 100g / 3.5oz brown sugar

・ 1 large egg

・ 1 tsp vanilla extract

・ 180g / 6.3oz plain flour

・ 1 tsp baking soda

・ ½ tsp fine salt

Peanut Butter Cream Filling

・ 120g / 4.2oz smooth peanut butter

・ 60g / 2.1oz unsalted butter, softened

・ 180g / 6.3oz powdered sugar

・ 2 tbsp heavy cream

・ ½ tsp vanilla extract

・ Pinch of fine salt

Finish

・ Flaky sea salt (optional)

Sandy. Dense. Peanut butter all the way through — in the cookie and in the cream.

INSTRUCTIONS

The Cookies

1. Preheat oven to 175°C / 350°F.

2. Beat butter, peanut butter, caster sugar, and brown sugar until light and fluffy.

3. Add egg and vanilla. Beat until smooth and combined.

4. Fold in flour, baking soda, and salt until a soft dough forms.

5. Roll into balls, about 18g each.

6. Place on lined baking trays, spaced well apart.

7. Press a fork into each ball twice in opposite directions to create a crosshatch pattern.

8. Bake for 10–12 minutes until golden at the edges. Centers will look soft.

9. Cool completely on the tray. They firm up as they cool.

Peanut Butter Cream

10. Beat peanut butter and softened butter together until smooth.

11. Add powdered sugar in two additions. Beat until combined.

12. Add heavy cream, vanilla, and salt. Beat on medium-high for 2 minutes until fluffy.

13. Taste. Adjust salt or sweetness as needed.

Assembly

14. Match cookies into pairs of similar size.

15. Pipe or spoon a generous amount of filling onto the flat side of one cookie.

16. Press the second cookie on top, flat side down. Press until filling reaches the edges.

17. Repeat with remaining cookies.

18. Refrigerate for 20 minutes before serving for cleaner bites.

Prep time: 20 minutes