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Homemade Copycat Nutter Butters Recipe

Homemade Copycat Nutter Butters Recipe
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★★★★★

5.2 from 32 reviews

This homemade copycat recipe recreates the classic Nutter Butters with a perfectly soft peanut buttery cookie and a creamy peanut butter filling. These sandwich cookies are easy to make and satisfy any peanut butter lover’s cravings with their iconic flavor and texture.

Ingredients

Scale

Cookie Dough

  • 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
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Filling

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

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream the wet ingredients: In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
  3. Add egg and vanilla: Mix in the egg and vanilla extract until the ingredients are fully combined and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
  5. Make the dough: Gradually add the dry ingredients to the wet mixture, stirring well until a soft dough forms but is not sticky.
  6. Shape the cookies: Roll the dough into approximately 1-inch balls. Shape each ball into an oval shape, then press the tops lightly with a fork to create the signature crosshatch pattern. Sprinkle a little granulated sugar on top of each cookie for a subtle crunch.
  7. Bake: Place the cookies on the prepared baking sheet and bake in the preheated oven for 8–10 minutes, or until the edges turn a light golden color. Avoid overbaking for soft centers.
  8. Cool the cookies: Allow the cookies to cool completely on a wire rack before filling to prevent melting the filling.
  9. Prepare the filling: In a medium bowl, beat together the peanut butter and softened butter until creamy and smooth. Add the powdered sugar and vanilla extract, mixing until well combined. Gradually add milk, one tablespoon at a time, until the filling reaches a spreadable consistency.
  10. Assemble the sandwiches: Spread or pipe a generous amount of filling onto the flat side of one cookie and top with another cookie to form a sandwich. Press gently to secure but not so hard that the filling squeezes out.

Notes

  • Make sure cookies are completely cool before adding filling to prevent melting and runny filling.
  • Adjust milk quantity in the filling to get your desired texture — thicker for piping, thinner for spreading.
  • Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
  • For crunchier cookies, bake for an extra 1-2 minutes but watch carefully to avoid burning.
  • This recipe yields about 18-20 sandwich cookies depending on size.

Nutrition

Keywords: Nutter Butters, peanut butter cookies, sandwich cookies, homemade cookies, copycat recipe

Find it online: https://flavorsbymaya.com/homemade-copycat-nutter-butters-recipe/