Homemade Copycat Nutter Butter Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add Wet Ingredients: Mix in the egg and vanilla extract thoroughly until well combined and the batter is smooth.
- 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.
- 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.
- 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.
- 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.
- 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
