Homemade Nutter Butters

Soft peanut butter cookies packed with a creamy layer of peanut butter filling make these homemade nutter butters a scrumptious treat.

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Prep Time15 minutes mins

Cook Time7 minutes mins

Total Time22 minutes mins

Servings24

These homemade nutter butters are a delicious recreation of the favorite classic cookie. Brimming with rich peanut butter flavor, these peanut-shaped sandwich cookies are utterly irresistible.

Homemade Nutter Butters Ingredients

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These sweet treats have a slightly crunchy exterior and creamy peanut butter filling that will melt in your mouth.

The homemade version gives you the opportunity to customize the cookie to your liking, whether you prefer them soft and chewy or crispy and crunchy.

You’ll need:

For The Cookies:

• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• ¼ teaspoon of salt
• 1½ cups of butter, softened
• 1 cup of packed light brown sugar
• ½ cup + 6 tablespoons of granulated sugar, divided into ½ cup and 6 tablespoons
• 2 eggs
• 2 teaspoons of vanilla extract
• 1½ cups of creamy peanut butter

For The Filling:

• ¼ cup of butter, softened
• ½ cup of creamy peanut butter
• 2 cups of powdered sugar
• ½ teaspoon of vanilla extract
• 3 tablespoons of milk

Substitutions And Additions

PEANUT BUTTER: If preferred, chunky peanut butter would work fine in this homemade cookie recipe.

We’d recommend avoiding natural peanut butter because the natural oils sometimes make it hard to get the peanut butter to set the way you need it to. 

How To Make This Homemade Nutter Butters Recipe

For this recipe, the first step is to make the delicious cookies. Once they are baked, you will make the creamy filling and assemble the cookies. Let’s get started.

For The Cookies

STEP ONE: Prepare the cookie sheets with either baking mats, parchment paper, or spray lightly with cooking spray.

STEP TWO: In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set flour mixture aside.

STEP THREE: 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.

STEP FOUR: Add the dry ingredients to the mixing bowl. Starting on low speed and then gradually adjusting to medium, mix well.

STEP FIVE: Refrigerate dough for 20 minutes.

STEP SIX: Preheat the oven to 375°F. 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. 

STEP SEVEN: 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.

STEP EIGHT: Using the tines of a fork, make a crisscross pattern into the dough, pressing down so that the dough is about ¼ inch thick. 

STEP NINE: 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 waste is rather substantial. Repeat this step for the rest of the dough.

STEP TEN: Bake cookies for 7 minutes. Let rest on the pan for 1 minute and then remove from the pan to cool completely.

For The Filling

STEP ONE: In a large mixing bowl, cream together butter and peanut butter.

STEP TWO: Add the powdered sugar to the bowl. Starting on low speed and gradually moving to medium speed, mix together.

STEP THREE: Add vanilla and milk to the bowl and mix until creamy.

Assembly

STEP ONE: 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.

How To Serve These Nutter Butter Peanut Butter Cookies

These copycat nutter butter cookies would be a fun option for an afternoon snack after school, especially for any peanut butter lover in the family. Serve with a cold glass of milk or a Wendy’s Frosty for an extra special treat.

If you want to get a little fancier, how about a cup of hot chocolate with a dollop of whipped cream?

Our classic peanut butter cookies and peanut butter balls will have you hooked from the first bite.

MORE PEANUT BUTTER RECIPES

Pie Recipes

Chocolate Peanut Butter Pie

No Bake Desserts

Peanut Brittle

Storing This Nutter Butter Cookie Recipe

Make extras of these irresistible cookies and store them for a treat later. Here’s how.

ON THE COUNTER: Store homemade nutter butter cookies in an airtight container at room temperature for up to four days.

IN THE FREEZER: You can also freeze these delicious cookies for up to three months in an airtight container.

This homemade version will be a hit with peanut butter lovers everywhere. With a creamy peanut butter filling sandwiched between two soft cookies, these homemade nutter butters are even better than the original store-bought version.

More Recipes You’ll Love

• Peanut Butter Bread
• Peanut Butter Brownies
• Peanut Butter Lasagna
• Turtle Cookies
• Peanut Butter No-Bake Cookies
• Peanut Butter Cup Cookie Bars
• Peanut Butter Rocky Road Bars
• Marshmallow Cookies
• Peanut Butter Dream Bars
• Peanut Butter Rice Krispie Treats

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Homemade Nutter Butters

5 from 1 vote

Soft peanut butter cookies packed with a creamy layer of peanut butter filling make these homemade nutter butters a scrumptious treat.

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Servings 24

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Ingredients

  

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Cookies

• 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 granulated sugar
• 6 tablespoons granulated sugar
• 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

 

Cookies

• Prepare the 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.
• Preheat the oven to 375°F.
• 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 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 completly.

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

• Do not skip the chilling step. It will make shaping the dough much easier.
• These are larger than the store-bought cookies. If smaller cookies are desired, then use a ½ tablespoon of dough for each cookie.
• 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.
• These cookies are soft. If a crunchier cookie is preferred, these can be cooked 2 or 3 minutes longer.

Nutrition

Calories: 394kcal | Carbohydrates: 39g | 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: 28g | Vitamin A: 436IU | Calcium: 35mg | Iron: 1mg

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