My grandmother always had a package of Nutter Butter cookies in her cupboard, which we were all too happy to eat when we visited. These peanut butter creme sandwich cookies are reminiscent of Nutter Butter cookies, but homemade and I dare say, much better!

The cookies hold their shape well as they are more shortbread style and egg-less. I imagine that the flour could be swapped for gluten-free and potentially the butter for vegan butter to be able to satisfy a wider range of eaters. I keep the filled cookies in the freezer for whenever a craving strikes.

Recipe

Print Recipe

Peanut Butter Creme Sandwich Cookies

Copycat and improved version of Nutter Butter cookies, made eggless

Course: Snack

Keyword: biscuits, cookies, eggless baking, nutter butter

Ingredients

Cookies

2 1/2 cups (320g) flour
2/3 cup (135g) brown sugar
1 cup (227g) butter
2 tsp vanilla paste
pinch salt
1/2 cup (65g) finely chopped peanuts (salted, roasted)

Peanut butter creme

1/2 cup (113g) butter
1/2 cup (120g) smooth peanut butter
2 cups (250g) icing sugar (sifted)
1 tsp vanilla paste
1 Tbsp milk or cream, as needed

Instructions

In a stand mixer, beat butter and sugar until creamy and light. Slowly add in vanilla, flour and salt and stir until mixed. Chill for 30 min to 1 hour.
On a floured sheet of baking paper, roll out cookies until ~1 cm thick. The cookies are delicate, so rolling directly onto the baking paper is easiest to ensure shape is kept. The cookies do not spread very much, so they can be placed quite close to each other. Cook each batch for ~ 10 minutes at 350 degrees, watching to ensure they do not brown too much. Let cool.
For the peanut butter creme filling: In a stand mixer, beat together butter and peanut butter until fluffy and smooth. Add icing sugar and paste and beat on medium heat until smooth and creamy. Add milk slowly until desired consistency is reached.
Spread approximately 1 Tbsp of filling onto each cookie half, and top with another.