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Copycat Nutter Butters Recipe – Easy Homemade Peanut Butter Cookies

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These homemade copycat Nutter Butters are soft, extra peanutty sandwich cookies with a creamy peanut butter filling. They’re easy to make with pantry staples and taste even better than the store-bought classic.

Ingredients

Scale
  • 1 cup (250g) creamy peanut butter
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • For the Creamy Peanut Butter Filling:
  • 1/2 cup (125g) creamy peanut butter
  • 1/4 cup (57g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 2–3 tbsp (30-45ml) milk or heavy cream
  • 1/2 tsp vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat together 1 cup creamy peanut butter, 1/2 cup unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy (about 3 minutes).
  3. Beat in 2 eggs, one at a time, mixing well after each addition. Add 1 tsp vanilla extract and mix until combined.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.
  5. Gradually add the dry ingredients to the peanut butter mixture, mixing on low until just combined. Scrape down the bowl as needed.
  6. Cover the dough and chill for 15-20 minutes (optional but recommended).
  7. Scoop heaping tablespoons of dough and roll into balls. Shape each ball into an oval, then gently flatten and pinch the ends to look like a peanut.
  8. Use a fork to gently press a criss-cross pattern onto each cookie.
  9. Bake for 10-12 minutes, rotating the sheets halfway through. Cookies are done when golden around the edges but still soft in the middle.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the filling: Beat together 1/2 cup creamy peanut butter, 1/4 cup unsalted butter, 1 cup powdered sugar, 2-3 tbsp milk or heavy cream, and 1/2 tsp vanilla until light and fluffy. Add milk as needed for a creamy, spreadable texture.
  12. Spread about 1 tablespoon of filling onto the flat side of half the cooled cookies, then sandwich with another cookie.

Notes

For best results, use room temperature ingredients and chill the dough for easier shaping. Cookies can be made gluten-free or dairy-free with simple swaps. Let cookies cool completely before filling to prevent the filling from melting. Store in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: nutter butter, copycat nutter butter, peanut butter cookies, sandwich cookies, homemade nutter butters, easy peanut butter cookies, nostalgic cookies, kid friendly cookies

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