Homemade Nutter Butter Cookies
These homemade copycat Nutter Butter cookies are soft, chewy peanut butter sandwich cookies filled with a creamy peanut butter frosting. Made completely from scratch with pantry staples, they’re even better than the store-bought classic — with fresher flavor, softer texture, and irresistible nostalgia.
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 baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter, peanut butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Beat in egg and vanilla until fully incorporated.
- In a separate bowl, whisk flour, baking soda, and salt together. Gradually add to the wet mixture on low speed until combined.
- Roll dough into 1-inch balls and shape into ovals. Place 2 inches apart. Press with a fork to create the classic crosshatch pattern. Sprinkle lightly with sugar.
- Bake 8–10 minutes until edges are lightly golden. Centers should look slightly soft. Cool 5 minutes on sheet, then transfer to rack to cool completely.
- Beat together peanut butter and butter until creamy. Add powdered sugar and vanilla, mixing until thick. Add milk 1 tablespoon at a time until spreadable consistency forms.
- Spread or pipe about 1–2 tablespoons filling onto flat side of one cookie. Top with another cookie, pressing gently. Let set 10–15 minutes before serving.
Notes
Use regular creamy peanut butter for best texture (avoid natural). Don’t overbake — cookies will firm up as they cool!