Homemade Copycat Nutter Butters bring all the nostalgic joy of the classic snack cookie, made fresh with simple pantry staples. These soft and chewy peanut butter cookies are filled with a smooth, sweet-salty peanut butter cream, creating a sandwich cookie that’s tender, rich, and irresistibly satisfying.
Why You’ll Love This Recipe
These cookies are a peanut butter lover’s dream—soft in texture with a light crisp edge, a deep roasted flavor, and a creamy center that perfectly complements the cookie shell. They’re easy to make, kid-friendly, and far fresher than anything store-bought. Whether you’re making them for an after-school treat or a nostalgic dessert for adults, this recipe delivers homemade comfort in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cookies:
unsalted butter, softened
creamy peanut butter
granulated sugar (plus extra for topping)
brown sugar
egg
vanilla extract
all-purpose flour
baking soda
salt
For the filling:
creamy peanut butter
unsalted butter, softened
powdered sugar
vanilla extract
milk (as needed for texture)
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Roll the dough into 1-inch balls, then gently shape each into an oval. Place on the prepared baking sheet.
- Press each cookie with a fork in a crisscross pattern to create texture. Sprinkle lightly with granulated sugar.
- Bake for 8–10 minutes or until the cookies are just golden around the edges. Do not overbake.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the filling, beat together the peanut butter and softened butter until smooth. Add powdered sugar and vanilla extract, and mix until creamy. Add milk 1 tablespoon at a time until the filling reaches a spreadable consistency.
- 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 remaining cookies and filling.
Servings and timing
Servings: 12 sandwich cookies
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Calories: Approximately 280 kcal per sandwich cookie
Variations
- Crunchy Version: Use crunchy peanut butter for added texture in both the cookies and the filling.
- Chocolate Dipped: Dip half of each sandwich cookie in melted chocolate and let set for a decadent finish.
- Mini Cookies: Make smaller cookies and use less filling for mini sandwich bites—great for parties or lunchboxes.
- Nut-Free Alternative: Substitute sunflower seed butter to make a nut-free version that’s school-safe.
- Honey Peanut Butter Twist: Add a teaspoon of honey to the filling for a touch of floral sweetness.
storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days or freeze for up to 2 months. Allow frozen cookies to thaw at room temperature before serving. No reheating is necessary.
FAQs
Can I use natural peanut butter?
It’s best to use regular creamy peanut butter for consistency. Natural peanut butter can be too oily and may affect the texture.
How do I keep the cookies soft?
Avoid overbaking and store them in an airtight container. Adding a slice of bread to the container can help retain moisture.
Can I make the filling in advance?
Yes, the filling can be made ahead and stored in the refrigerator for up to 3 days. Bring to room temperature before using.
Can I freeze the dough?
Absolutely. Shape the cookies and freeze unbaked dough on a tray. Once solid, store in a freezer bag for up to 2 months. Bake directly from frozen, adding a minute or two to the baking time.
What can I use instead of a piping bag?
Use a small spoon or a plastic sandwich bag with the tip snipped off to spread or pipe the filling.
Can I use a cookie cutter to shape them?
You can roll the dough slightly thicker and use an oval cutter for a uniform look. Chill before baking to help maintain the shape.
Do I need to chill the dough?
Chilling is not necessary, but if your dough is very soft, chilling for 15–20 minutes can help with shaping.
Can I double the recipe?
Yes, this recipe doubles well if you need a larger batch for events or gifting.
Are these cookies gluten-free?
Not as written, but you can use a 1:1 gluten-free flour substitute for a gluten-friendly version.
Can I make the cookies flatter or crisper?
Flatten the dough more before baking and extend bake time by 1–2 minutes for a crispier texture.
Conclusion
Homemade Copycat Nutter Butters are the perfect blend of sweet and salty, soft and creamy, familiar and fresh. With their iconic peanut butter flavor and satisfying texture, these sandwich cookies offer a made-from-scratch take on a beloved classic. Ideal for snacking, sharing, or gifting, they bring homemade comfort with every bite.
PrintHomemade Copycat Nutter Butters
These soft, chewy peanut butter cookies sandwich a rich and creamy peanut butter filling—perfectly sweet, salty, and nostalgic, just like the classic treat but made fresh from scratch at home.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- 1/2 cup creamy peanut butter (for filling)
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1–2 tablespoons milk (as needed for texture)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until a dough forms.
- Roll dough into small balls (about 1 inch), shape into ovals, and press with a fork to create the classic crosshatch pattern. Sprinkle tops lightly with sugar.
- Bake for 8–10 minutes until lightly golden. Let cool completely.
- For the filling, beat together peanut butter and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Add milk one tablespoon at a time until desired consistency is reached.
- Once cookies are cool, spread or pipe filling onto the flat side of one cookie and top with another to create sandwiches.
Notes
- Let cookies cool completely before assembling to prevent the filling from melting.
- Adjust milk in the filling to get a spreadable or pipeable consistency.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Use natural peanut butter for a less sweet, more intense peanut flavor if desired.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg