Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the softened unsalted butter, brown sugar, and white sugar. Cream together until light and fluffy.
Mix in the creamy peanut butter and Crisco shortening until well combined and smooth.
Add the eggs and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add to the wet ingredients, mixing until just combined.
Gently fold in the crushed Nutter Butter cookies.
Drop rounded balls of dough onto lined baking sheets.
Bake for 10-12 minutes or until the edges are light golden.
Allow to cool on baking sheets for about 5 minutes before transferring to a wire rack.
