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Homemade Nutter Butters

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Homemade Nutter Butters stacked on top of each other on a plate
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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Table of Contents
  1. Homemade Nutter Butters Ingredients
  2. How to Make This Homemade Nutter Butters Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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 stacked on top of each other on a plate

Homemade Nutter Butters Ingredients

Homemade Nutter Butters raw ingredients that are labeled

You’ll need:

For the 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 + 6 tablespoons granulated sugar, divided
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups creamy peanut butter

For the Filling

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

STEP ONE: Preheat the oven to 375°F. Prepare 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.

flour, baking soda, baking powder and salt combined in a bowl

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.

ingredients in a bowl and then blended together

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

dry ingredients in a bowl and then blended together

STEP FIVE: Refrigerate dough for 20 minutes.

OUR RECIPE DEVELOPER SAYS

Do not skip the chilling step. It will make shaping the dough much easier.

STEP SIX: Place the remaining 6 tablespoons of granulated sugar into a small bowl. Using a 1tablespoon cookie scoop, drop the dough of two cookies into the sugar bowl. 

PRO TIP:

These are larger than the store-bought cookies. If smaller cookies are desired, then use a ½ tablespoon of dough for each cookie.

dough rolled into the sugar in a 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.

PRO TIP:

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.

dough rolled with sugar in a bowl and placed on a baking pan

STEP EIGHT: 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. 

cookies in a baking pan with a fork making lines on dough

STEP NINE: Using your thumb and index finger, give each cookie a “waist” by pinchingeach 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.

PRO TIP:

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.

cookies in a baking pan with a hand pressing in the middle to create a indent

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

PRO TIP:

These cookies are soft. If a crunchier cookie is preferred, these can be cooked 2 or 3 minutes longer.

cookies after being baked in a baking pan

For the Filling

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

butter and peanut butter in a bowl and then blended together in a bowl

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

powder sugar blended into the peanut butter mixture in the bowl

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

vanilla and milk blended into the peanut butter mixture in a bowl

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.

peanut butter filling spread on the cookie

How To Serve

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.

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

Storage

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.

overhead shot of Homemade Nutter Butters on a plate

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

FREQUENTLY ASKED QUESTIONS

Should I keep these cookies in the fridge?

These homemade peanut butter sandwich cookies are fine stored on the counter for up to four days.

Can I freeze these cookies?

This homemade nutter butter cookie recipe will freeze well stored in an airtight container for up to three months.

How do you get the classic peanut shape?

Once you flatten the cookie using the fork, simply pinch the sides in at the middle to get the classic peanut shape.

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Homemade Nutter Butters stacked on top of each other on a plate

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
Cook Time 7 minutes
Total Time 22 minutes
Servings 24

Ingredients
  

Cookies

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • cups butter, softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 6 tablespoons granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 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 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.

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

  • 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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