Nutter Butter Sandwich Cookie with a Salted Peanut Butter Cream Filling



2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) unsalted butter, at room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1½ teaspoons vanilla extract
1/2 cup Nutter Butter cookies, finely chopped


¼ pound (1 stick) butter, at room temperature
½ cup creamy peanut butter
1 2/3 cups confectioners’ sugar
1/3 cup Nutter Butter cookies, finely chopped
1/4-1/2 tsp sea salt, adjust to taste


Make the cookie dough: preheat the oven to 350°F. In a bowl, mix together flour, baking powder, and baking soda. Set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.

At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl.

Using a tablespoon to ensure the cookies are the same size, place balls of dough on parchment-lined baking sheets at least three inches apart.

Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.

For the filling:

Cream together butter, peanut butter and confectioners' sugar using an electric mixer until very smooth. Begin by adding 1/4 tsp salt. Adjust amount at this point.

To assemble spread a thin layer of the filling on underside of a cookie and sandwich with another cookie.

Recipe adapted from: