Homemade Nutter Butters

5 from 3 votes

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 Time15

Cook Time7

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 382kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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