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Homemade Nutter Butters

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
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Course Dessert
Cuisine American
Servings 24
Calories 394 kcal

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: 394kcalCarbohydrates: 39gProtein: 7gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 49mgSodium: 278mgPotassium: 174mgFiber: 1gSugar: 28gVitamin A: 436IUCalcium: 35mgIron: 1mg