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
I’ve been craving peanut butter lately and came across this recipe. I made these cookies and they disappeared!! Got rave reviews from everyone, a definite keeper!
Reviews sell this recipe for me. I will definitely mix thee up and bake them off. My family Loves peanut butter cookies! These will be a hit both creamy & crunchy peanut butter.
Thank you for sharing,
Patti
Hope you love them as much as we do!
Will all natural peanut butter like Adams work or would it be better to just use one with a stabilizer be better?
If the natural peanut butter is well mixed it should work!
Is this all purpose flour?
Yes, unless specified otherwise, flour = all purpose flour.
I’m gonna ask a dumb question, get ready. Is serving size 1 cookie?
Sounds like I can tweak it changing some butter for oil, swapping some oat flour for white flower? Im not using sugar substitute do you think I could cut it back a little? Please let me know.
I usually try to calculate the serving size as one cookie, but of course these are estimates. I have not tried this recipe with oat flour, so I can’t say for sure how that would go.
I’m SO looking forward to making these, nutter butters are one of the treats I miss after years of living out of the US. I just wanted to ask, I usually buy the all natural peanut butter that is 100% peanuts and no sugar or salt or anything. Should I compensate for this by adding a bit more sugar or will it be fine as it is?
We actually use natural peanut butter too! So I think you will be just fine.
So what is activating the baking soda? I’m confused, should it be baking powder instead or is there something acidic in the peanut butter? I’m genuinely curious, not critiquing.
Brown sugar will activate it.
Now when you say the yield is 24 cookies, is that 24 cookies and then 12 sandwiches using two cookies each? or will this recipe technically make 48 cookies and 24 sandwiches??
It really depends on how big you make the cookies. I tend to make mine on the larger side, so closer to a dozen sandwiches.
The cookies themselves turned out REALLY good; However, the filling was just a bit too sweet for my taste. I made a double batch and froze half the dough (after rolling it into balls and flattening them) I think I will make the rest with out the filling.
I made these today & they were great! Everyone said the were delicious or that I was a great baker. I just followed the recipe & it turned out great.
I love to hear that! Thank you for letting me know!