Homemade Copycat Nutter Butters
Delicious homemade versions of the classic Nutter Butter cookies that are easy to make and perfect for any snack attack.
Ingredients
For the cookies
- 1/2 cup unsalted butter, softened For the cookie dough
- 1/2 cup creamy peanut butter For the cookie dough
- 1/2 cup granulated sugar Plus extra for topping
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
For the filling
- 1/2 cup creamy peanut butter For the filling
- 1/4 cup unsalted butter, softened For the filling
- 1 cup powdered sugar
- 1 teaspoon vanilla extract For the filling
- 1–2 tablespoons milk As needed for texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until it's light and fluffy.
- Toss in the egg and vanilla extract and mix until everything is well combined.
- In a separate bowl, whisk flour, baking soda, and salt together.
- Gradually add the dry mix to the wet ingredients until a dough forms.
- Roll the dough into small balls (about 1 inch) and shape them into ovals. Press with a fork to create a crosshatch pattern, and sprinkle a bit of sugar on top.
Baking
- Bake for 8–10 minutes until lightly golden. Let them cool completely.
Filling
- For the filling, beat together more peanut butter and butter until smooth.
- Stir in powdered sugar and vanilla until creamy, then add milk to achieve the perfect spreadable texture.
Assembly
- Spread or pipe the filling onto the flat side of one cookie and top it with another to make a sandwich.
Notes
Store in an airtight container at room temperature for about a week, or freeze for up to 3 months. For a crunchy twist, add chopped peanuts to the cookie dough. Chill the dough for about 30 minutes if too soft to shape.