Soft peanut butter cookies filled with luscious peanut butter cream — these Homemade Nutter Butter cookies are even better than the original!
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!!
What is in a Nutter Butter?
Nutter Butters are the ultimate peanut butter cookie — a delicious crunchy peanut butter sandwich cookie! Our homemade version is even bigger than the original, with thick, chewy peanut butter cookies and a double-stuffed layer of peanut butter filling!
Here’s the full breakdown:
First we took two super-soft homemade peanut butter cookies. We spread a generous layer of decadent peanut butter cream on the bottom cookie. Side note: I could eat this peanut butter cream straight out of the bowl…it’s amazing!!!
Then we put the second cookie on top of it all to make a big ‘ol peanut butter sandwich!
Peanut butter on top of peanut butter on top of peanut butter! It’s heavenly!!
Honestly, I like the homemade version better than the store-bought cookies!
(But I just have to say that I still do love the original Nutter Butters! 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).
Are Nutter Butters Healthy?
Let’s be real here…Nutter Butters are a treat!
However, that being said, our home made Nutter Butter cookies are healthier than the store bought kind because they are made with simple ingredients and you know exactly what’s in them.
And if you want a little bonus, peanut butter does have protein!
Related: For a low carb peanut butter cookie, try our Keto Peanut Butter Cookies recipe!
How Do You Make Peanut Butter Cookies from Scratch?
For your convenience in re-creating this recipe, I’ve included shop-able ad links to some of the products we used. Disclosure policy available here.
Kitchen Supplies Used
The following photos show how we formed the cookies. The full printable recipe is below the photos.
Start with 1″ balls of dough:
Next, we rolled the cookie balls into log shapes and dunked them in a large bowl of 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.
Can You Make Nutter Butters Gluten Free?
Absolutely! Simply substitute all-purpose gluten free flour in place of regular flour in our recipe.
Everything else in the recipe is naturally gluten free, though you may want to double-check labels to ensure that there is no cross-contamination.
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Home Made Nutter Butter Recipe (Printable Copy)
If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below.
Homemade Nutter Butter Cookies
Ingredients
Cookie Ingredients:
- 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
Peanut Butter Filling:
- 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
Instructions
To make the cookies:
- 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.
To make the peanut butter filling.
- 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.
Video
Notes
Nutrition
Pin our Copycat Nutter Butter Cookies on Pinterest:
More of our favorite peanut butter recipes:
Chocolate Peanut Butter Sheet Cake
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ADRIANA says
The 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
Hi 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
Fabulous 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
So 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
Do these freeze well?
Stacey aka the Soccer Mom says
I haven’t tried it, but I would imagine they freeze as well as most cookies. 🙂
Karli says
Excellent 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
So glad you loved them! Thank you for the tip about Peanut butter types!
Debby Hanks says
I 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
I’m so glad to hear that they were a hit! Thank you for letting me know!
Carol says
Absolutely 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
So glad you liked them! Will have to try them dipped in chocolate too – peanut butter and chocolate is my favorite pairing! 🙂
Pam says
Only thing I would like to add is dont over mix. With these cookies it is a thing.
Stacey aka the Soccer Mom says
Thank you for the tip! 🙂
Jennifer says
These 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
I figure they’d be tasty, though a slightly different texture. If you try it let me know how it goes…I’m super curious!
susan says
maybe use the crunchy PB in the dough part
Audrey says
What a damn good recipe!!!! so good it even tops off my grandma’s recipe!
Stacey aka the Soccer Mom says
“Better than Grandma’s” is the best compliment you could give! Glad you liked the cookies!
Brandi says
Hello! Trying these for the holidays. Sorry if I missed it in the blog post (I just went back to double check) but how long do these keep? And what is the best way to keep them? Thank you!
Stacey aka the Soccer Mom says
Hi Brandi, they keep about as long as any homemade cookie — a few days at room temp (in a sealed container). Or you can freeze to keep longer. Hope this helps!
Becky says
I can’t eat peanuts, can I use almond butter? These were my absolute favorite cookies before going anti inflammatory gf df sf (sugar free) gerd lifestyle.
I also have to make my own powdered sugar and sub in monkfruit sweetener for my sugar unless I use honey or maple syrup can I do that Instead? Can I also use df butter? Sorry for all the questions
Stacey aka the Soccer Mom says
Hi Becky — Almond butter should work just fine! I think the monk fruit sweetener will work too, as that is usually a 1:1 sub for sugar. I’m not sure about the dairy free butter, just because I haven’t tried it. If you do, let me know how it goes!
Mary Kay says
Made these today for the hubby(valentines day), he loved them!!! I didn’t change anything and they turned out wonderful. I will say that I used a small Mellon/cookie scooper and they turned out a little on the larger size. I look at it this way… I can say I only ate one and not fill like a little piggy…lol..thank you sooo very much for sharing, will def put in my favs.
Stacey aka the Soccer Mom says
So glad they were a hit! Yea, they are a little bigger than the original 😉
Paula says
I’ve made two batches of these cookies in the past two days. They are a huge huge hit!!! Thanks so much for sharing the recipe!
Stacey aka the Soccer Mom says
Awesome!! So glad you love them as much as we do!