Soft peanut butter cookies filled with luscious peanut butter cream — these Homemade Nutter Butter cookies might just be better than the “real” thing!
Homemade Nutter Butter Cookies
Nutter Butter cookies are one of my favorite guilty pleasures — but I had no idea they were so easy to make yourself at home!
And like pretty much anything else, homemade tastes sooo much better!
Of course, since we made our copycat Nutter Butter cookies by hand, they’re not all perfect looking, but let me tell you, the flavor is off the charts!!
First we started with a super-soft peanut butter cookie, then we filled our Nutter Butter sandwiches with a decadent peanut butter cream. Y’all…this peanut butter cream…I could just eat it straight out of the bowl!
So if you have time or want a fun and unique baking project to do with the kids, this homemade Nutter Butter recipe is worth it!
(And I just have to say that I still do love the original Nutter Butter cookies! We’ve actually used them to decorate for a few special occasions, like our Football Player Nutter Butters and our Nutter Butter Chicks for Easter).
Kitchen Supplies Used
For your convenience in re-creating our Homemade Nutter Butters, I’ve included shop-able ad links to some of the products we used. Disclosure policy available here.
How to Make Nutter Butter Cookies (Photo Step-by-Step)
A free printable copy of the full recipe and ingredient list is available at the bottom of the post, as well as a video demo.
Keep reading for photo step-by-step instructions and prep tips or click here to jump to printable recipe and video.
After our batter was ready, we divided it up into 1″ balls (one ball per cookie half). This made it easy to make sure we had an even number before we started shaping the cookies.
Next, we rolled the cookie balls into log shapes and dunked them in a mixing bowl with sugar, so that the entire surface was coated.
Finally, we pressed the cookie dough logs flat with a fork and pinched the middle to made a copycat Nutter Butter shape.
After baking, we spread a generous spoonful of peanut butter cream onto half of the cookies, and pressed another cookie on top to make cookie sandwiches.
See the whole process in action with our 1-minute tutorial video in the recipe card below!
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If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below.
Soft peanut butter cookies filled with luscious peanut butter cream — these Homemade Nutter Butter cookies might just be better than the "real" thing!
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted sweet cream butter softened
- 1 cup light brown sugar
- 1 cup smooth peanut butter
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sugar to roll the dough in
- 1/4 cup unsalted sweet cream butter softened
- 1/2 cup smooth peanut butter
- 1 1/2 cups powdered sugar
- 2 Tablespoons whole milk
- 1/4 teaspoon pure vanilla extract
- Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat. Pour 1/2 cup of sugar into a small bowl and set aside.
- Whisk together flour, baking soda, and salt in a mixing bowl and set aside.
- Using a standing mixer or electric hand mixer, cream together butter, brown sugar and peanut butter.
- Add the egg and vanilla and continue mixing.
- Gradually pour bowl of dry ingredients into the wet ingredients and mix just until combined.
- Divide dough into small balls, about 1 inch in diameter each.
- Form each ball into a log shape, then roll in sugar.
- Place logs on cookie sheet about 2 inches apart.
- Using the tines of a fork, make a criss-cross pattern in your dough logs, then pinch the middle of the cookie to make a peanut shape.
- Bake 10-12 minutes, until lightly browned on the edges, but still soft in center.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- Using a standing mixer, beat butter on medium speed until fluffy.
- Mix in peanut butter, 1 cup powdered sugar, milk and vanilla extract.
- Gradually mix in the remaining powdered sugar until smooth.
- Group your baked cookies into pairs, then spoon 1 Tablespoon of filling on the bottom cookie for each pair.
- Place a second cookie onto the top of the filling to create a sandwich.
Recipe Video
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
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Stacey aka the Soccer Mom
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Last updated on July 30th, 2019 at 07:57 am
ADRIANA says
February 15, 2019 at 6:42 pmThe once you buy in the supermarket are vegan, can you please make this recipe vegan thank you.
Oh almost forgot without all the chemicals thank again.
Stacey aka the Soccer Mom says
February 16, 2019 at 2:52 amHi Adriana – I don’t have a lot of experience with vegan recipes, but perhaps there is a vegan recipe blog that offers a peanut butter cookie recipe? Though they aren’t vegan, our version of the cookies are made with real food ingredients – nothing crazy or chemical-y here. 😉
Samantha says
March 3, 2019 at 1:58 pmFabulous cookies. I made a couple of changes. For the cookie I eliminated the sugar on the outside. And for the center filing I only used 1 cup powdered sugar and 1 and a quarter cup peanutbutter. Then placed assembled cookies in freezer for 20-30 minutes and dipped cookies in dark chocolate melted morsels. What a cookie Absolutely scrumptious!!
Stacey aka the Soccer Mom says
March 4, 2019 at 5:12 pmSo glad you liked them! I’m going to have to make a batch dipped in chocolate too – everything is better with a little chocolate right? 😉
Debbie says
March 11, 2019 at 9:46 pmDo these freeze well?
Stacey aka the Soccer Mom says
March 13, 2019 at 12:22 pmI haven’t tried it, but I would imagine they freeze as well as most cookies. 🙂
Karli says
March 30, 2019 at 1:04 pmExcellent excellent! Made these and was so impressed. Amazing. I will say for my first batch I used jiff original creamy and they were perfect, second batch I used jiff natural and the cookies came out much dryer… Highly recommend sticking with original creamy jiff! Great receipe.
Stacey aka the Soccer Mom says
March 30, 2019 at 2:57 pmSo glad you loved them! Thank you for the tip about Peanut butter types!
Debby Hanks says
April 1, 2019 at 8:50 pmI made these cookies today, & they are fabulous! My husband, who doesn’t even like cookies, can’t get enough of them. They taste like the freshest store-bought Nutter Butter cookies, only on steroids! Try them, you will love them.
Stacey aka the Soccer Mom says
April 2, 2019 at 12:27 pmI’m so glad to hear that they were a hit! Thank you for letting me know!
Carol says
August 25, 2019 at 1:20 pmAbsolutely delicious, tender cookie! The first baking sheet of cookies I made were too big so after I figured the proper scoop size, and baked & assembled the sandwiches, I dipped the “too big” unsandwiched cookies in melted dark chocolate. I served the chocolate dipped single cookies together with the stacked sandwich cookies and both were gobbled up!
Stacey aka the Soccer Mom says
August 27, 2019 at 12:52 pmSo glad you liked them! Will have to try them dipped in chocolate too – peanut butter and chocolate is my favorite pairing! 🙂
Pam says
September 10, 2019 at 2:53 pmOnly thing I would like to add is dont over mix. With these cookies it is a thing.
Stacey aka the Soccer Mom says
September 16, 2019 at 2:22 pmThank you for the tip! 🙂
Jennifer says
October 1, 2019 at 10:03 pmThese look amazing! Would the cookie come out okay using crunchy peanut butter instead? I forgot about a jar in my cabinet and I’m trying to find a way to use it before it goes bad! Thanks!
Stacey aka the Soccer Mom says
October 2, 2019 at 10:17 pmI figure they’d be tasty, though a slightly different texture. If you try it let me know how it goes…I’m super curious!
Audrey says
October 28, 2019 at 10:27 pmWhat a damn good recipe!!!! so good it even tops off my grandma’s recipe!
Stacey aka the Soccer Mom says
October 30, 2019 at 12:46 pm“Better than Grandma’s” is the best compliment you could give! Glad you liked the cookies!