Better'N Nutter Butters - Peanut Butter Cookies

Linda McCormick


I'm always looking for something home baked that beats the highly preserved cookies we've grown to like. Better'N Nutter Butters is a whole grain peanut butter sandwich cookie my family begs me to bake. It's a privilege making these little gems because they are picture perfect and taste twice as good as they look. I am diabetic and adding whole grains helps beat the carbohydrate count by adding fiber and upping the protein. Everyone knows butter is better and also creates a true pastry category of a delicious cookie. You can bake these until completely golden brown for a crispier version.

Blue Ribbon Recipe

Adults and children are going to love this stuffed peanut butter cookie. Linda's addition of oats to the cookie makes them a bit chewy and different. The cookie alone is moist and delicious. Once you sandwich the light and fluffy filling inside, it's a peanut butter paradise! The Test Kitchen


★★★★★ 4 votes

2+ Dozen - depending upon size you choose
30 Min
5 Min


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  • 1/2 c
    butter, softened
  • 1/2 c
    peanut butter, creamy
  • 1/2 c
    granulated sugar
  • 1/2 c
    light brown sugar, packed
  • 1 tsp
    pure vanilla extract
  • 1 large
  • 3/4 c
    white whole wheat flour
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1/2 tsp
  • 1 c
    quick oats

  • 3 Tbsp
    butter, softened
  • 1 c
    confectioners sugar
  • 1/2 c
    peanut butter, creamy
  • 2-1/2 Tbsp

How to Make Better'N Nutter Butters - Peanut Butter Cookies


  1. Preheat oven 350 - Going to bake these cookies on plain un-greased cookie sheets.
  2. Cream together butter, peanut butter, granulated sugar, and brown sugar.
  3. Then add vanilla and the egg.
  4. While using my Kitchen-Aid mixer, I add each remaining dry ingredient while mixing on low while adding each item down the list. Scrape the bowl and blend another minute or so.
  5. I used a rounded 1/2 tablespoon measuring spoon while creating complete half rounds of dough.
  6. Gently press fork indenting criss-cross while keeping dough 1/4 inch thick.
  7. I prepare 2 pans before beginning the actual baking cycle. This keeps pace with baking each pan 5-8 minutes.
  8. Remove from oven once edges are beginning to brown.
  9. Cool cookies on the baking sheets 3 minutes (the cookies continue to bake on those hot sheets) before removing onto wire rack. They will appear as having lovely light golden brown bottoms. Once all cookies have been properly baked and cooled make your sandwich cookie filling.
  10. PEANUT BUTTER FILLING: Place all ingredients in mixer bowl.
  11. Cream until well combined.
  12. Using between 1 teaspoon - 1/2 tablespoon, create your sandwich cream filled cookies (amount of filling based on your preference). For even larger cookies use 1 rounded tablespoon.

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