Homemade Nutter Butters
Soft baked peanut butter cookies sandwiched around creamy peanut butter filling — 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!
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!
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!!
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!!
Honestly, I like the homemade version better than the store-bought cookies!
Cookie Ingredients
(Full ingredient amounts available in the printable recipe card at the bottom of the post)
- All-purpose flour
- Baking soda (the leavening agent in this recipe)
- Kosher salt
- Unsalted butter (softened) – If using salted butter, omit adding the extra salt in this recipe
- Light brown sugar
- Creamy peanut butter
- One large egg
- Pure vanilla extract (I recommend using real vanilla extract, not vanilla flavoring)
- Extra granulated sugar to roll the cookies in
For The Peanut Butter Buttercream:
- Unsalted butter (softened, not melted)
- Creamy peanut butter
- Powdered sugar or confectioner’s sugar
- Milk (any kind of milk should be fine)
- Pure vanilla extract
For your convenience in re-creating this recipe, I’ve included shop-able ad links to some of the products we used; read our disclosure policy available here.
Helpful Kitchen Supplies
Instructions
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.
Video Demo:
Prep Tips
- Gluten Free Variation – 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.
- Storage – Keep cookies in an airtight container at room temperature for 3-4 days.
More Peanut Butter Cookie Recipes
Homemade Nutter Butter Recipe (Printable Recipe Card)
If you like this recipe, rate it! We’d also love to hear your thoughts in the comments below.
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Homemade Nutter Butters
Equipment
- Mixing bowls
- Cookie sheet
- Silicone baking mat
- Electric mixer
Ingredients
Cookie Ingredients:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter softened
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sugar to roll the cookie dough in
Peanut Butter Filling:
- 1/4 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 2 Tablespoons milk
- 1/4 teaspoon 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 1/2 Tablespoons each.
- Form each ball into a log shape, then roll in the small bowl of sugar.
- Place the dough logs on prepared 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 and peanut butter on medium speed until fluffy.
- Mix in the powdered sugar, milk and vanilla extract.
- 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
- Pickled Jalapeños Recipe - June 15, 2026
- Homemade Nesquick Mix - June 11, 2026
- Keto Stuffed Onion Bombs - June 7, 2026
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.
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. 😉
Hi! I have a question, do these need to be stored in the fridge? Or can they not be? The reason I’m asking is I would like to make these for fair, and as you might know, it has to sit out in the heat for a least 6 days! So I was just curious if they could sit out instead?
If you add a dollop of jam in the middle it is even more delicious!
Do they need stored in a refrigerator?
Nope – airtight container at room temperature would be fine for a few days! Freezing will work for long term storage.
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!!
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? 😉
Am I reading it correctly that you ONLY use powdered sugar and peanut butter in the filling?
Hi Susan – the measurements are in the recipe card at the bottom of the post. For the filling that is: 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
Can you please send me the full recipe for these in my email? These sound absolutely amazing and I really need to make them!?
Do these freeze well?
I haven’t tried it, but I would imagine they freeze as well as most cookies. 🙂
Jenniferybarra36@gmail.com
Hello, my question is, you freeze them before and if so, how long are they good in the freezer?
Are you able to put in the refrigerator as well?
How long are the cookies good for after they are made room temperature?
I have not tried freezing them before baking. In an airtight container at room temperature they usually keep for a few days.
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.
So glad you loved them! Thank you for the tip about Peanut butter types!
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.
I’m so glad to hear that they were a hit! Thank you for letting me know!
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!
So glad you liked them! Will have to try them dipped in chocolate too – peanut butter and chocolate is my favorite pairing! 🙂
Does this make 24 assembled cookies?
It really depends on how big you make them, but I usually get about a dozen cookie sandwiches. I’m planning an update of this post soon and I’ll note this in the instructions.
Where is the recipe?
Only thing I would like to add is dont over mix. With these cookies it is a thing.
Thank you for the tip! 🙂
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!
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!
maybe use the crunchy PB in the dough part
What a damn good recipe!!!! so good it even tops off my grandma’s recipe!
“Better than Grandma’s” is the best compliment you could give! Glad you liked the cookies!
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!
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!