These homemade copycat Nutter Butters are the perfect treat for anyone who loves the iconic peanut butter sandwich cookie. With a crunchy, sweet exterior and a creamy, rich peanut butter filling, this homemade version tastes even better than the store-bought original. I like making a big batch and storing them for a week’s worth of snacking or sharing with friends.
Why You’ll Love This Recipe
I love this recipe because it’s a nostalgic throwback with a homemade twist. The cookies are crisp and buttery with just the right amount of salt to balance the sweetness. The filling is creamy and packed with peanut butter flavor. Plus, the dough is simple to shape and fun to make. These cookies freeze well, and they hold up beautifully when packed in lunchboxes or served at parties.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cookies:
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
For the filling:
½ cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
2–4 tablespoons heavy cream or milk (to reach desired consistency)
Directions
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, I cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
I add the eggs and vanilla extract, mixing well until fully incorporated.
In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. Then I slowly add the dry ingredients to the wet mixture, beating until the dough forms.
I scoop about 1 tablespoon of dough and roll it into a small oval shape. To get the signature peanut shape, I pinch the center slightly and press each end a bit thinner.
Using a fork, I gently press down on each cookie to create the crosshatch pattern.
I bake the cookies for 10–12 minutes or until they are lightly golden around the edges. I let them cool completely on a wire rack.
While the cookies are cooling, I prepare the filling by beating together the butter, peanut butter, and powdered sugar. I add the heavy cream a tablespoon at a time until the filling is smooth and spreadable.
Once the cookies are cool, I spread a generous amount of filling on the flat side of one cookie and sandwich it with another.
I continue until all the cookies are paired and filled.
Servings and timing
This recipe makes about 24 sandwich cookies. Prep time: 20 minutes Bake time: 10–12 minutes Total time: About 1 hour (including cooling and assembling)
Variations
I sometimes switch it up by adding a bit of honey or maple syrup to the filling for a hint of natural sweetness. For a chocolate twist, I mix in a tablespoon of cocoa powder to the filling or dip half of each sandwich cookie in melted chocolate. If I’m feeling extra fancy, I sprinkle sea salt on top for a sweet-salty combo.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate them for up to 10 days or freeze them for up to 2 months. To enjoy from the freezer, I let them thaw at room temperature for 20–30 minutes. No reheating is needed since these are best eaten at room temp.
FAQs
How do I make the cookies more peanut-shaped?
I shape each dough ball into an oval, pinch the center slightly, and flatten gently with a fork. It takes a little practice, but it gets easier with each batch.
Can I use crunchy peanut butter instead of creamy?
Yes, I’ve used crunchy peanut butter when I wanted extra texture in both the cookie and the filling. It adds a nice crunch but changes the smoothness of the filling.
Can I make these gluten-free?
I use a 1:1 gluten-free all-purpose flour blend with xanthan gum and get great results. The texture may be slightly different but still delicious.
What’s the best way to get a smooth filling?
I beat the filling ingredients well and add heavy cream one tablespoon at a time until I get a smooth, spreadable consistency. It shouldn’t be too runny or too stiff.
Can I freeze the dough instead of the finished cookies?
Yes, I freeze the shaped cookie dough on a tray until firm, then store in a zip-top bag. When I want to bake, I place them on a sheet and bake directly from frozen, adding 1–2 extra minutes.
Conclusion
These homemade copycat Nutter Butters are a nostalgic, peanut buttery dream. I love how they bring together that perfect combo of crunchy cookie and creamy filling, and they’re surprisingly simple to make. Whether I’m sharing them at a gathering or just baking for myself, they always hit the spot.
These homemade copycat Nutter Butters feature a crisp, buttery peanut butter cookie sandwiched around a creamy, rich peanut butter filling. They’re a nostalgic, delicious treat that’s better than the store-bought version.
Ingredients
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened (for filling)
1 cup creamy peanut butter (for filling)
2 cups powdered sugar (for filling)
2–4 tablespoons heavy cream or milk (for filling)
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla extract; mix well until fully incorporated.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Slowly add dry ingredients to the wet mixture and mix until dough forms.
Scoop about 1 tablespoon of dough, roll into an oval shape, pinch the center slightly, and press each end thinner to resemble a peanut.
Press down gently with a fork to create a crosshatch pattern.
Bake for 10–12 minutes until lightly golden around the edges, then cool completely on a wire rack.
Beat together butter, peanut butter, and powdered sugar for the filling, adding heavy cream a tablespoon at a time until smooth and spreadable.
Spread filling on the flat side of one cookie and sandwich with another. Repeat with remaining cookies.
Notes
Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate up to 10 days.
Freeze shaped dough or assembled cookies for up to 2 months.
Use crunchy peanut butter for added texture.
Add cocoa powder or dip cookies in chocolate for a variation.
Sprinkle sea salt on top for a sweet-salty contrast.
