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Copycat Nutter Butters from Scratch Easy Homemade Cookies

copycat Nutter Butters - featured image
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These homemade copycat Nutter Butters feature crisp, peanutty cookies hugging a creamy peanut butter filling. They deliver nostalgic flavor and texture, all made with simple pantry ingredients—perfect for peanut butter lovers and family gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup roasted, salted peanuts, finely chopped
  • For the Peanut Butter Filling:
  • 1/2 cup creamy peanut butter
  • 3 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tablespoon honey (optional)
  • Pinch of salt
  • 1–2 teaspoons milk or cream, as needed

Instructions

  1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat unsalted butter and creamy peanut butter until smooth and combined (about 2 minutes).
  4. Add granulated sugar and light brown sugar; beat another 2 minutes until light and fluffy.
  5. Beat in egg and vanilla extract until fully incorporated.
  6. Gradually add the flour mixture to the peanut butter mixture, beating on low just until combined. Fold in chopped roasted peanuts.
  7. Scoop tablespoon-sized portions of dough and roll into balls, then into short log shapes (about 2 inches long). Place on prepared sheets, leaving space between each.
  8. Gently flatten each log and use a fork, pastry cutter, or butter knife to create crisscross or wavy line patterns on top.
  9. Bake for 10-12 minutes, until edges are light golden brown. Centers may look soft; they’ll firm up as they cool.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
  11. While cookies cool, beat together peanut butter, unsalted butter, and powdered sugar until smooth and fluffy (about 2 minutes). Add honey and salt, then beat in milk or cream, a little at a time, until thick but spreadable.
  12. Pair up cookies by size. Spread about 1 tablespoon filling onto the flat side of one cookie, then gently press on the matching cookie to make a sandwich.
  13. Let filled cookies sit for 10-15 minutes so the filling can firm up. Enjoy!

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based milk. If dough is sticky, chill for 10-15 minutes before shaping. Filling can be adjusted with more milk for softness or more powdered sugar for thickness. Cookies freeze well for up to 2 months.

Nutrition

Keywords: nutter butter, copycat cookies, peanut butter cookies, homemade nutter butter, sandwich cookies, easy cookies, kid-friendly, lunchbox treats, nostalgic dessert

Find it online: https://hungermind.com/copycat-nutter-butters-from-scratch-easy-homemade-cookies-recipe/