Copycat Nutter Butters – Homemade Peanut Butter Cookies from Scratch
Love Nutter Butters? Make them at home with this Copycat Nutter Butters from Scratch recipe! Soft, chewy peanut butter cookies with that iconic sandwich style, filled with creamy peanut butter filling. Perfect for lunchboxes, parties, or anytime you crave a nostalgic peanut butter treat. Easy, fun, and absolutely delicious!
Equipment
- Baking sheets
- Parchment paper or silicone mats
- Mixing bowls
- Electric mixer or hand mixer
- Spatula and whisk
- Rolling pin or cookie scoop
- Piping bag or small spoon for filling
- Optional: cookie mold or stamp for peanut shape
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup creamy peanut butter (or peanut flour for stronger flavor)
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Peanut Butter Filling:
- ½ cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1–2 tsp honey or maple syrup for flavor
Optional Toppings/Variations:
- Melted chocolate for drizzling or dipping
- Coarse sea salt
- Cinnamon or cayenne for spiced filling
- Chopped peanuts for garnish
Instructions
- Prepare cookie dough: Cream butter, sugar, and peanut butter until smooth. Add egg and vanilla, mixing well. Gradually combine flour, baking soda, and salt until dough forms. Chill for 30 minutes.
- Shape cookies: Roll dough into small balls, flatten slightly, and shape into peanuts if desired. Place on prepared baking sheets, spaced evenly.
- Bake: Preheat oven to 350°F (175°C). Bake 10–12 minutes, until edges are lightly golden. Cool completely on wire racks.
- Prepare filling: Mix peanut butter, powdered sugar, vanilla, and salt until smooth. Adjust sweetness or consistency as needed.
- Assemble cookies: Pipe or spoon filling onto one cookie half and gently press second cookie on top. Avoid squeezing out filling.
- Optional finishing touches: Drizzle melted chocolate or sprinkle coarse sea salt on top.
Notes
- Make-ahead: Chill dough up to 1 week; freeze for up to 3 months. Assemble cookies after baking.
- Storage: Airtight container at room temperature for up to 1 week.
- Texture tips: Slightly underbake for softer cookies; longer bake for crispier cookies.
- Variations: Chocolate-dipped, honey/maple filling, spiced peanut butter, gluten-free or vegan options.
- Presentation: Use cookie stamps or molds to mimic the classic Nutter Butter ridges.