• Preheat oven to 300° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
• Cream together the butter, peanut butter, brown sugar and granulated sugar until light in color and fluffy in texture.
• Add in the egg and vanilla, mixing until combined.
• Add the flour, cornstarch, baking soda and salt. Mix until fully incorporated. The dough will be extremely sticky.
• Use a 2 tsp cookie scoop to portion out the dough into equal portions and arrange on your cookie sheet. The cookies will flatten and spread. If you do not have a 2 tsp cookie scoop, you’ll want to refrigerate the cookie dough for 15-20 minutes to make the cookie dough easier to handle.
• Bake at 300° for 15-17 minutes or until they have flattened and the edges are golden brown.
• Remove from the oven and allow the cookies to cool on the pan completely.While the cookies are cooling, make the peanut butter filling.

Peanut Butter Filling

• First, combine the peanut butter and butter until smooth by either using a stand mixer or electric hand mixer.
• Add the powdered sugar to the bowl and mix until well combined and thick.
• Slowly add in the heavy whipping cream, mixing until you have a thick but creamy consistency.
• Either place in a piping bag or drop a small amount of the filling onto the bottom of one cooled cookie and then sandwich the filling with another cookie to create your nutter butter sandwich.
• Repeat until all sandwiches are made. Enjoy!
• Store in an airtight container for up to 4 days.