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Homemade Copycat Nutter Butters Recipe

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Homemade Copycat Nutter Butters are delicious peanut butter sandwich cookies with a soft, buttery texture and a creamy peanut butter filling. This recipe replicates the classic treat, combining a peanut-flavored cookie with a smooth, sweet filling perfect for snack time or dessert.

Ingredients

Scale

Cookie Dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar (plus extra for topping)
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Peanut Butter Filling

  • 1/2 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for texture)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
  2. Cream Ingredients: In a large bowl, combine the softened butter, creamy peanut butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy, which will ensure a tender cookie texture.
  3. Add Wet Ingredients: Mix in the egg and vanilla extract until fully incorporated, creating a smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt. Slowly add these dry ingredients to the wet mixture and stir until a dough forms.
  5. Shape Cookies: Roll the dough into small balls about 1 inch in diameter. Shape each into an oval and press down with a fork to make the classic crosshatch pattern. Sprinkle the tops lightly with granulated sugar for a slight crunch.
  6. Bake: Place the shaped cookies on the baking sheet and bake them in the preheated oven for 8–10 minutes, or until they are lightly golden around the edges. Remove and allow them to cool completely.
  7. Make the Filling: Beat together the peanut butter and softened butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Gradually add 1 to 2 tablespoons of milk to reach your desired spreadable consistency.
  8. Assemble Cookies: Once the cookies are completely cool, spread or pipe the peanut butter filling onto the flat side of one cookie, then sandwich it with another cookie on top. Repeat until all cookies are assembled.

Notes

  • Ensure cookies are completely cooled before assembling to prevent filling from melting.
  • Adjust the amount of milk in the filling to reach either a spreadable or pipeable texture according to your preference.
  • Store the sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep them fresh longer.
  • For a less sweet and more intense peanut flavor, use natural peanut butter in both the cookie dough and filling.

Keywords: Nutter Butters, peanut butter cookies, homemade peanut butter sandwich cookies, copycat cookie recipe, baked peanut butter cookies

Find it online: https://liamjayne.com/homemade-copycat-nutter-butters-recipe/