Homemade Nutter Butters 

These Homemade Nutter Butters from Broma Bakery elevate the classic store‑bought sandwich cookie with soft, chewy peanut‑butter cookies and a luscious peanut‑butter filling. With just ten pantry staples—peanut butter, brown sugar, butter, and more—they’re surprisingly easy to make. The dough is shaped into little peanut‑shaped ovals, baked until just soft in the center, then sandwiched together with a creamy homemade filling. Store them in the fridge to keep soft and chewy for up to a week, or freeze for longer storage. Perfect for a nostalgic treat or thoughtful homemade gift. 

Ingredients

• Cookies:
  
  

  • ¾ cup creamy peanut butter
    
    

  • ¼ cup unsalted butter, room temperature
    
    

  • 1 cup packed light brown sugar
    
    

  • 1 large egg, room temperature
    
    

  • 1 tsp vanilla extract
    
    

  • 1 cup all‑purpose flour
    
    

  • 2 Tbsp cornstarch
    
    

  • ¼ tsp baking soda
    
    

  • ½ tsp salt
    
    

• Peanut butter filling:
  
  

  • ½ cup creamy peanut butter
    
    

  • ⅔ cup powdered sugar
    
    

  • 3–4 Tbsp heavy cream
    
    

  • ½ tsp vanilla extract
    
    

Directions

1. Preheat your oven to 350 °F (175 °C). Line baking sheets with parchment paper.
   
   

2. In a stand mixer fitted with the paddle attachment, beat peanut butter, butter, and brown sugar on low until combined, then increase speed to medium‑high until light and fluffy (~1 minute). Scrape down bowl, add egg and vanilla, then beat to combine.
   
   

3. On low speed, mix in flour, cornstarch, baking soda, and salt just until no streaks of flour remain. Do not over-mix.
   
   

4. Use a 1-ounce scoop to portion dough into balls. Shape each into a flat oval about ¼ inch thick; pinch the middle so each resembles a peanut. Place on baking sheet about 2 inches apart and use a fork to make cross-hatch lines on the ends.
   
   

5. Bake 9–10 minutes, until cookies are set around edges but still slightly soft in the center. Remove and let cool completely on the baking sheets.
   
   

6. To make filling: in the mixer, combine peanut butter, powdered sugar, 3 Tbsp heavy cream, and vanilla on low speed until smooth. If too thick, add the extra cream. Do not overmix.
   
   

7. Match cooled cookies into pairs. Pipe about 2 teaspoons of filling onto one cookie half and top with the matching one. Repeat with remaining cookies and filling.
   
   

Nutrients 

(Per sandwich cookie, based on 16 total)

• Calories: ~180 kcal
  
  

• Protein: ~4 g
  
  

• Carbohydrates: ~15 g (Sugars ~10 g)
  
  

• Total Fat: ~12 g (Saturated ~4 g)
  
  

• Cholesterol: ~15 mg
  
  

• Sodium: ~130 mg