If you love the classic Nutter Butter cookies then you will go “nutty” over this copycat version! Homemade Nutter Butters are surprisingly easy to make and full of that delicious peanut buttery flavor.
These super soft peanut butter sandwich cookies bake in only 7 minutes per batch, then they’re stacked together with a creamy filling in the middle.
Copycat Nutter Butter Cookies
Our Homemade Nutter Butter copycat recipe is so much better than the original store-bought brand, easily made in minutes using your favorite peanut butter plus some simple kitchen staples.
This copycat nutter butter cookie recipe is made to mimic the same double dose of peanut-filled flavor, but my dough and nutter butter spread are prepared without preservatives in this made-from-scratch makeover!
The cookies bake soft and are even bigger than the original, with thick, chewy outsides that sandwich a buttercream center. While you can pick up a package of peanut butter cookies from the store, you’ll love making them at home and serving them straight from the oven.
Why We Love Nutter Butter Cookies
- Quick and easy to make.
- Prepared with simple ingredients that you can pronounce.
- Homemade peanut butter sandwich cookies have a sweet buttercream filling.
- Nothing is more nostalgic than the classic peanut butter cookie.
- Perfect for peanut lovers to enjoy as a snack, an after dinner dessert, or as a lunchbox treat.
Nutter Butter cookies Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Creamy peanut butter
- Powdered sugar
- Milk
Substitutions and Additions
- Go Gluten Free: For gluten sensitivities, you can substitute all-purpose gluten free flour in place of regular all-purpose flour in this recipe.
- Pair Your Peanut Butter With Chocolate: You can dip one end of your cookie in melted chocolate and then drizzle some more on top.
- Swap The Shape: You can shape these cookies into simple circles, ovals, squares, or rectangles, or any way you want. They won’t look like the classic nutter butter cookie, but they will still taste delicious.
Recommended Tools
- Baking sheet
- Baking mats, parchment paper, or cooking spray
- Hand mixer
- 1 tablespoon cookie scoop
See Full Recipe Card Below
Jump to RecipeHow to Make Homemade Nutter Butters
- Make The Dry Mixture: Combine the flour, baking soda, baking powder, and salt.
- Make The Wet Mixture: Cream the butter for 1 minute. Add the brown sugar and granulated sugar and mix to combine. Add the eggs, vanilla, and peanut butter and mix until combined.
- Create The Cookie Dough: Add the dry mixture to the wet mixture and mix well. Refrigerate for 20 minutes.
- Shape The Dough: Drop 2 cookie dough balls into a bowl filled with sugar. Shape each cookie into a log. Roll the “logs” in the sugar to coat and place them on the cookie sheet. Make a criss-cross pattern into the dough using a fork and then pinch each cookie in the middle to form a peanut shape.
Pro Tip: The dough should be about ¼ inch thick. The cookies will spread some when baking, so make sure this waist is rather substantial. - Bake: Bake at 375 degrees Fahrenheit for 7 minutes. Let rest on the pan for 1 minute and then remove from pan to cool.
- Form The Filling: Cream together the butter and peanut butter. Add the powdered sugar, mix together, then add the vanilla and milk. Mix until creamy.
- Assemble: Spread 2 to 3 teaspoons of filling on the backside of one cookie. Top with a second cookie, with the smooth side facing the filling.
- Serve: Serve and enjoy!
Tip From Our Recipe Developer
- Do not skip the chilling step. It will make shaping the dough much easier.
- Placing two cookies in the sugar bowl, helps keep cookies similar lengths. It also can help pair up cookies of the same length for making the sandwiches.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
How to Store Homemade Nutter Butters
- To Store: Store your cookies in an airtight container for 3-5 days.
- To Freeze: You can freeze your cookies in a freezer-safe container for up to 3 months.
More Easy Cookie Recipes
Homemade Nutter Butters
Serves — 24
Homemade Nutter Butters are a copycat of the classic peanut butter cookies. These soft sandwiches are so quick and easy to make at home using only a handful of ingredients.
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Ingredients
Cookie:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups butter softened
- 1 cup packed light brown sugar
- ½ cup + 6 tablespoons granulated sugar divided
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups creamy peanut butter
Filling:
- ¼ cup butter softened
- ½ cup creamy peanut butter
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons milk
Instructions
For the Cookies:
- Preheat the oven to 375°F. Prepare cookie sheets with either baking mats, parchment paper, or spray lightly with cooking spray.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set flour mixture aside.
- In a large bowl with a hand mixer, cream the butter on medium speed for 1 minute. Add the brown sugar and ½ cup granulated sugar and mix on medium speed until well combined. Add the eggs, vanilla, and peanut butter. Mix until well combined.
- Add the dry ingredients to the mixing bowl. Starting on low speed and then gradually adjusting to medium, mix well.
- Refrigerate dough for 20 minutes.
- Place the remaining 6 tablespoons of granulated sugar into a small bowl. Using a 1 tablespoon cookie scoop, drop the dough of two cookies into the sugar bowl.
- Form the dough of each cookie into a log about 2½ inches long. Roll the logs of cookie dough in the sugar to coat and place them on the prepared cookie sheet, 2 inches apart.
- Using the tines of a fork, make a criss-cross pattern into the dough, pressing down so that the dough is about ¼ inch thick.
- Using your thumb and index finger, give each cookie a “waist” by pinching each cookie in the middle, giving it a peanut shape. The cookies will spread some when baking, so make sure this waist is rather substantial. Repeat this step for the rest of the dough.
- Bake cookies for 7 minutes. Let rest on the pan for 1 minute and then remove from pan to cool completely.
For the Filling:
- In a large mixing bowl, cream together butter and peanut butter.
- Add the powdered sugar to the bowl. Starting on low speed and gradually moving to medium speed, mix together.
- Add vanilla and milk to the bowl and mix until creamy.
Assembly:
- On the backside of one cookie, spread 2 to 3 teaspoons of filling. Top with a second cookie, placing the smooth side onto the thick peanut butter filling.
Jenn’s Notes
Storage:
- To Store: Store your cookies in an airtight container for 3-5 days.
- To Freeze: You can freeze your cookies in a freezer-safe container for up to 3 months.
- Do not skip the chilling step. It will make shaping the dough much easier.
- Placing two cookies in the sugar bowl, helps keep cookies similar lengths. It also can help pair up cookies of the same length for making the sandwiches.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
Nutrition Info
Calories: 382kcal | Carbohydrates: 36g | Protein: 7g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 278mg | Potassium: 174mg | Fiber: 1g | Sugar: 25g | Vitamin A: 436IU | Calcium: 35mg | Iron: 1mg
I would like to have the recipes for your dessert they look good and pretty
I used a meat tenderizer square mallet to get the signature design, very fast to do. Dough has to be chilled well before doing it though.