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Peanut Butter Sandwich Cookies

October 28, 2014
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These Peanut Butter Sandwich Cookies are BONKERS INSANELY GOOD.

I know, I need to find a better way of explaining how amazing these cookies are, but my brain is having a really hard time because it is overwhelmed by the urgency of conveying to you that you need to make these cookies. They’re too good.

These cookies were a long time in the making. Back in May when I first moved to NYC, I instagrammed this photo from a trip to Thomas Keller’s famous Bouchon Bakery:

OMG. Nutter butter from Bouchon Bakery

A photo posted by Joanne Ozug (@fifteenspatulas) on

Look familiar?

My husband and I saw the above “Homemade Nutter Butter” cookie through the glass and immediately knew it’s what we wanted. It was good, but honestly, I wanted to make it at home and do it my way. Dare I saw my cookie is prettier than the one from Bouchon Bakery? Hehehe.

To start, first we need to make the Peanut Butter cookies.

It’s a very simple cookie dough that starts by 1) creaming together peanut butter and butter, 2) adding brown sugar, granulated sugar, and vanilla, 3) then an egg, 4) then the dry ingredients (flour, baking soda, baking powder, salt):

Peanut_Butter_Sandwich_Cookies_Recipe_Homemade_Nutterbutter_fifteenspatulas_Dough

You’ll end up with a cookie dough that looks like this:

Peanut_Butter_Sandwich_Cookies_Recipe_Homemade_Nutterbutter_fifteenspatulas_2

Use a cookie scoop to portion out mounds of cookie dough onto a sheet pan:

Peanut_Butter_Sandwich_Cookies_Recipe_Homemade_Nutterbutter_fifteenspatulas_3

A quick bake in the oven, and they’re ready to cool:

Peanut_Butter_Sandwich_Cookies_Recipe_Homemade_Nutterbutter_fifteenspatulas_8

For the peanut butter buttercream, cream together peanut butter and butter, then add confectioner’s sugar:

Peanut_Butter_Sandwich_Cookies_Recipe_Homemade_Nutterbutter_fifteenspatulas_5

I also add a touch of heavy whipping cream, which gives it a more airy, fluffy texture:

Peanut_Butter_Sandwich_Cookies_Recipe_Homemade_Nutterbutter_fifteenspatulas_6

Whip that in until the buttercream is super smooth:

Peanut_Butter_Sandwich_Cookies_Recipe_Homemade_Nutterbutter_fifteenspatulas_4

Put the peanut butter buttercream into a piping bag, and pipe the filling onto half the cookies (make sure the cookies are completely cooled before doing this, otherwise the filling will melt):

Peanut_Butter_Sandwich_Cookies_Recipe_Homemade_Nutterbutter_fifteenspatulas_9

Place the remaining half of the peanut butter cookies on top of the frosted ones, and press gently with your fingertips:

Peanut_Butter_Sandwich_Cookies_Recipe_Homemade_Nutterbutter_fifteenspatulas_12

Then, suck the remaining peanut butter buttercream from the piping bag. Just kidding. Although, my husband likes to pretend that’s a step in the recipe.

Peanut_Butter_Sandwich_Cookies_Recipe_Homemade_Nutterbutter_fifteenspatulas_11

Here’s a video I made of the full recipe. Enjoy!

Peanut Butter Sandwich Cookies

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 mins


1 review

Ingredients

    For the Peanut Butter Cookies

    • 1/2 cup unsalted butter, softened (1 stick)
    • 1/2 cup crunchy peanut butter
    • 1/2 cup sugar
    • 1/4 cup light brown sugar, lightly packed
    • 1/2 tsp vanilla extract
    • 1 large egg
    • 3/4 cup all-purpose flour
    • 1/2 tsp baking soda
    • 1/4 tsp baking powder
    • 1/4 tsp sea salt

    For the Peanut Butter Buttercream

    • 1/2 cup butter, softened (1 stick)
    • 1/2 cup creamy peanut butter
    • 1 cup confectioner's sugar
    • 1 tbsp heavy whipping cream

    Instructions

    1. Preheat the oven to 350 degrees F.
    2. For the peanut butter cookies, cream together the butter and peanut butter for 30 seconds on medium high speed with a hand mixer, until fluffy and light. Add the sugar and brown sugar, and cream for another 30 seconds, until combined. Add the vanilla extract and egg, and mix until combined.
    3. In a separate bowl, whisk to combine the flour, baking soda, baking powder, and salt, then add this mixture to the wet ingredients in the other bowl. Mix until the flour just barely disappears (do not overmix, or the cookies will be tough).
    4. Take a medium cookie scoop and portion mounds of cookie dough onto a silicone mat or parchment paper lined baking sheet (12 scoops per sheet pan, with two sheet pans total), then bake for 13 minutes until the cookies are golden around the edges. Let the cookies cool completely.
    5. To make the buttercream filling, cream together the butter and peanut butter until fluffy. Add the confectioner's sugar and mix with medium high speed for 30 seconds, until airy and light. Add the heavy whipping cream and whip for another 30 seconds.
    6. To assemble, place the buttercream filling into a piping bag, then pipe the filling onto half of the cookies. Top the piped cookies off with a plain cookie, then press gently with your fingertips to make a sandwich. Serve and enjoy!

    by

    Nutrition Information Serves 12     adjust servings
    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 392kcal Calories from fat 246
    % Daily Value
    Total Fat 27g42%
    Saturated Fat 12g60%
    Transfat 1g
    Cholesterol 58mg19%
    Sodium 114mg5%
    Carbohydrate 34g11%
    Dietary Fiber 1g4%
    Sugars 25g
    Protein 6g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

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    I'd love to know how it went!


    Leave a comment or share a photo on social media tagging me @fifteenspatulas.

    All images and text ©.

    Tools I used to make this recipe:

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