Ingredients
Cookies:
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup unsalted butter softened
1 cup light brown sugar
1 cup creamy peanut butter
1 large egg
1/2 tsp vanilla extract
1/2 cup granulated sugar for coating
Peanut Butter Filling:
1/4 cup unsalted butter softened
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
2 tbsp milk
1/4 tsp vanilla extract
Instructions
Make the Cookies:
Preheat oven to 350°F. Line baking sheets with parchment.
Whisk flour, baking soda and salt in a bowl.
Beat butter, brown sugar and 1 cup peanut butter until light and fluffy.
Beat in egg and 1/2 tsp vanilla.
Gradually mix in dry ingredients until a dough forms.
Roll dough into 1-inch balls, then into logs. Coat in granulated sugar.
Place logs 2 inches apart on baking sheets. Use a fork to make criss-cross pattern and pinch into peanut shapes.
Bake 10-12 minutes until lightly browned on edges. Cool 5 mins on sheets, then transfer to racks to cool completely.
Make the Filling:
Beat 1/4 cup butter until smooth and creamy.
Mix in 1/2 cup peanut butter, then 1 cup powdered sugar, milk and 1/4 tsp vanilla until combined.
Gradually mix in remaining 1/2 cup powdered sugar until smooth and spreadable.
Spread 1 tbsp filling on the flat side of one cookie, top with another cookie to make sandwiches.
Notes
Nutrition facts are an estimate only.
For gluten-free, use a 1:1 gluten-free flour blend.
Cookies freeze well for up to 3 months.
Homemade Nutter Butter Cookies
