Homemade Copycat Nutter Butters Recipe

Introduction

These homemade copycat Nutter Butters capture the perfect blend of peanut buttery cookies and creamy filling. They’re easy to make, delightfully textured, and ideal for peanut butter lovers craving a nostalgic treat.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter (for cookies)
• 1/2 cup granulated sugar, plus extra for topping
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup creamy peanut butter (for filling)
• 1/4 cup unsalted butter, softened (for filling)
• 1 to 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract (for filling)
• Milk, as needed for filling texture

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Step 3: Add the egg and vanilla extract to the bowl and mix until fully incorporated.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
6. Step 6: Roll the dough into 1-inch balls, then gently shape each ball into an oval shape. Place the cookies on the prepared baking sheet.
7. Step 7: Press each cookie with a fork in a crisscross pattern to create texture, then sprinkle lightly with granulated sugar.
8. Step 8: Bake for 8–10 minutes or until the cookies are just golden around the edges. Take care not to overbake.
9. Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Step 10: To make the filling, beat together the peanut butter and softened butter until smooth. Add powdered sugar and vanilla extract, then mix until creamy. Add milk, one tablespoon at a time, until the filling reaches a spreadable consistency.
11. Step 11: Once cookies are cool, spread or pipe the filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.

Tips & Variations

• For a crunchier texture, use crunchy peanut butter in place of creamy in the cookies.
• Chill the dough for 30 minutes before baking to help maintain the cookie shape.
• Add a pinch of cinnamon to the dough for a warm spice variation.
• Use a piping bag with a star tip for a decorative filling presentation.
• Store baked cookies in an airtight container to keep them fresh longer.

Storage

Store the cookie sandwiches in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to 1 week. Allow refrigerated cookies to come to room temperature before serving for the best texture. You can also freeze the cookies (without filling) for up to 3 months; thaw and fill just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, natural peanut butter works but may produce a slightly different texture and flavor. It can cause the dough to be less creamy, so consider stirring well before measuring.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough briefly before baking. Avoid pressing the cookies too thin before baking to help them hold their shape.

Homemade Copycat Nutter Butters Recipe

Print Recipe

★★★★★

5 from 79 reviews

This homemade copycat Nutter Butters recipe delivers delicious peanut butter sandwich cookies with a soft, chewy texture and creamy peanut butter filling. Featuring a classic crisscross patterned peanut butter cookie paired with a rich, sweet peanut butter cream, these treats are easy to make and perfect for snack time or dessert.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar, plus extra for topping
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Filling

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 to 1 1/4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk (as needed for texture)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This typically takes about 2-3 minutes and creates a smooth base for the cookies.
3. Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Mix well until fully incorporated into the creamed mixture, ensuring an even texture.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening and seasoning in the dough.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
6. Shape Cookies: Roll the dough into 1-inch balls, then gently shape each ball into an oval shape to mimic the classic Nutter Butter cookie form. Place each shaped dough piece onto the prepared baking sheet, spacing them slightly apart.
7. Create Texture and Sugar Topping: Using a fork, press down on each cookie in a crisscross pattern to create the characteristic Nutter Butter texture. Lightly sprinkle the tops with granulated sugar for a subtle sparkle and sweet crunch.
8. Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until they are just golden around the edges. Be careful not to overbake to keep them soft.
9. Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.
10. Prepare Filling: In a medium bowl, beat together the creamy peanut butter and softened unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing well after each addition. Add milk 1 tablespoon at a time until the filling reaches a smooth, spreadable consistency.
11. Assemble Cookies: Once cookies are fully cooled, spread or pipe the peanut butter filling onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat this process with all the cookies and filling.

Notes

• Ensure the butter is properly softened for easier creaming with sugars and peanut butter.
• Do not overbake the cookies; they should be golden at the edges but still soft in the middle for the best texture.
• Adjust milk quantity in the filling to reach your preferred creaminess for piping or spreading.
• You can store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• For a stronger peanut flavor, use natural peanut butter without added sugar.

Keywords: peanut butter cookies, homemade nutter butters, peanut butter sandwich cookies, copycat cookies, dessert recipe