Homemade Copycat Nutter Butter Cookies Recipe

Introduction

These homemade copycat Nutter Butters bring the nostalgic peanut butter cookie sandwich right into your kitchen. Crispy, buttery cookies with a creamy peanut butter filling make for an irresistible treat perfect for any peanut butter lover.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar (plus extra for topping)
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup creamy peanut butter (for filling)
• 1/4 cup unsalted butter, softened (for filling)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)
• 1–2 tablespoons milk (as needed for texture)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract, mixing until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Step 5: Roll the dough into small balls about 1 inch in diameter. Shape each ball into an oval and press gently with a fork to create the classic crosshatch pattern. Lightly sprinkle the tops with sugar.
6. Step 6: Bake the cookies for 8–10 minutes until they are lightly golden around the edges. Allow them to cool completely on a wire rack.
7. Step 7: For the filling, beat together the peanut butter and butter until smooth. Add the powdered sugar and vanilla extract, mixing until creamy. Add milk one tablespoon at a time until the filling reaches your desired consistency.
8. Step 8: Once cookies are cool, spread or pipe the filling onto the flat side of one cookie and carefully top with another cookie to form a sandwich.

Tips & Variations

• For a chunkier texture, substitute creamy peanut butter with chunky peanut butter in the filling.
• Chill the dough for 30 minutes before baking to help maintain the cookie shape and enhance flavor.
• Try adding a pinch of cinnamon or a drop of almond extract to the dough for a subtle twist.
• Use a piping bag with a star tip to create a decorative filling pattern between cookies.

Storage

Store assembled peanut butter sandwich cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 2 weeks. Allow refrigerated cookies to come to room temperature before serving or warm them slightly for a freshly baked experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, natural peanut butter can be used, but keep in mind it may change the texture and flavor slightly. You might need to add a little extra sugar or a binding agent if the peanut butter is very oily.

How can I make the cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or another binder to maintain the cookie texture.

Homemade Copycat Nutter Butter Cookies Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

Make these irresistible Homemade Copycat Nutter Butters with a soft peanut butter cookie base and a creamy peanut butter filling. Perfectly sweet and nutty, these homemade sandwich cookies capture the classic flavor and texture of the beloved store-bought treat with fresh, simple ingredients.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies (12 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar (plus extra for topping)
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

Peanut Butter Filling

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed for texture)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Ingredients: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the cookies.
3. Add Wet Ingredients: Mix in the egg and vanilla extract thoroughly until well combined and the batter is smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring until a cohesive dough forms.
5. Shape Cookies: Roll the dough into small balls about 1 inch in diameter. Shape each ball into an oval and press with a fork to create the classic crosshatch pattern. Lightly sprinkle the tops with extra granulated sugar for added texture and sweetness.
6. Bake Cookies: Place the shaped cookies on the prepared baking sheet and bake for 8 to 10 minutes until they turn lightly golden around the edges. Remove from oven and allow to cool completely on a wire rack.
7. Prepare Filling: In a bowl, beat together peanut butter and softened butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Add milk one tablespoon at a time until the filling reaches your desired spreadable consistency.
8. Assemble Sandwiches: Once the cookies have cooled, spread or pipe the peanut butter filling onto the flat side of one cookie, then sandwich with another cookie, pressing gently to secure.

Notes

• Ensure cookies are completely cooled before adding the filling to prevent melting.
• You can substitute crunchy peanut butter for a different texture in the cookies or filling.
• Store the sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• If the filling is too thick, add additional milk, one teaspoon at a time, until desired consistency is reached.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Nutter Butters, peanut butter cookies, homemade cookies, sandwich cookies, copycat recipe, peanut butter filling