Name: Homemade Copycat Nutter Butters
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
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)

Description

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)

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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.

Nutrition

Serving Size: 1 sandwich cookie
Calories: 280
Sugar: 20g
Sodium: 160mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg