Description
Homemade Copycat Nutter Butters are crunchy peanut butter cookies sandwiched with a creamy filling, offering a nostalgic yet indulgent twist on the classic treat. Perfect for satisfying peanut butter cravings, gifting during holidays, or serving as an easy homemade dessert, these cookies deliver rich flavor and a perfect balance of textures.
Ingredients
Scale
Cookies:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Filling:
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, cream together butter, granulated sugar, brown sugar, and peanut butter until smooth.
- Beat in eggs and vanilla extract.
- Gradually mix in flour, baking soda, and salt until just combined.
- Roll dough into tablespoon-sized balls and flatten slightly with a fork in a crisscross pattern.
- Bake 10–12 minutes until lightly golden.
- Cool completely on a wire rack.
- For filling: beat peanut butter, powdered sugar, butter, and vanilla until smooth.
- Spread or pipe filling onto the flat side of one cookie and top with another to form sandwiches.
Notes
- Chill dough for 15–30 minutes before baking for better shape retention.
- Customize with vegan substitutes, gluten-free flour, or by dipping in chocolate.
- Store in an airtight container at room temperature for 1 week, or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 22 mg