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Homemade Copycat Nutter Butters
Maya

Homemade Copycat Nutter Butters

Soft, peanut-buttery sandwich cookies filled with a creamy peanut butter frosting—just like the classic Nutter Butters, but homemade and even better.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 sandwich cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup creamy peanut butter (filling)
  • 1/4 cup unsalted butter, softened (filling)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract (filling)
  • 1–2 tbsp milk (as needed)

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheet
  • fork for crosshatch pattern

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla and mix until combined.
  3. Whisk flour, baking soda, and salt. Gradually mix into wet ingredients until a dough forms.
  4. Roll dough into 1-inch balls, shape into ovals, press with a fork to create crosshatch marks, and sprinkle lightly with sugar. Bake 8–10 minutes until lightly golden. Cool completely.
  5. Beat peanut butter and butter until smooth. Add powdered sugar and vanilla. Mix in milk 1 tablespoon at a time until creamy.
  6. Spread or pipe filling onto the flat side of one cookie and sandwich with another.

Notes

For extra authenticity, shape cookies into peanut forms instead of ovals. Chill filled cookies 15 minutes for cleaner sandwiches.