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Homemade Copycat Nutter Butters Recipe

Homemade Copycat Nutter Butters Recipe
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★★★★★

5.2 from 13 reviews

This Homemade Copycat Nutter Butters recipe recreates the beloved peanut butter sandwich cookies with a creamy, sweet filling and a perfectly soft yet slightly crispy cookie exterior. Made with simple pantry staples, these cookies deliver the nostalgic flavor and texture of the classic treat, perfect for snacking or sharing.

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

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 and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream the Fats and Sugars: In a large bowl, use a mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a creamy base for your cookies.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, which helps bind the dough and adds flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
  5. Form the Dough: Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms. Avoid overmixing to keep the cookies tender.
  6. Shape Cookies: Roll the dough into small 1-inch balls, then shape each into an oval. Use a fork to press down gently on each oval to create the signature crosshatch pattern and lightly sprinkle the tops with granulated sugar for a subtle crunch.
  7. Bake: Place the shaped cookies on the prepared baking sheet and bake for 8–10 minutes until they are lightly golden around the edges but still soft in the center.
  8. Cool: Remove the cookies from the oven and allow them to cool completely on a wire rack to firm up before filling.
  9. Prepare Filling: In a mixing bowl, beat together the peanut butter and softened butter until smooth. Add the powdered sugar and vanilla extract, then mix until creamy. Add milk one tablespoon at a time to achieve a pipeable, spreadable consistency.
  10. Assemble Sandwiches: Once cookies are fully cooled, spread or pipe the filling onto the flat side of one cookie, then top with another cookie to form classic peanut butter sandwich cookies.

Notes

  • For a more intense peanut flavor, use all-natural peanut butter with no added sugars or oils.
  • If you prefer crunchier cookies, bake for an additional 1-2 minutes, but watch carefully to prevent burning.
  • The filling consistency can be adjusted by adding more or less milk depending on your texture preference, from thick and creamy to more spreadable.
  • Store assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These cookies can also be frozen unfilled; thaw and then assemble when ready to serve.

Nutrition

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

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