Go Back

Copycat Nutter Butters

These delightful homemade cookies capture the nostalgic flavor of classic peanut butter goodness with a creamy filling that will have you craving more.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar with 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
For the 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

Method
 

Preparation
  1. Cream together 1/2 cup unsalted butter and 1/2 cup creamy peanut butter in a large bowl until the mixture is smooth and fluffy.
  2. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar, and continue to beat until fully incorporated.
  3. Blend in 1 large egg and 1 teaspoon of vanilla extract. Mix until creamy and cohesive.
  4. In a separate bowl, sift together 1 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined.
Baking
  1. Preheat your oven to 350°F (175°C). Roll the dough into small balls, then coat them in extra granulated sugar for a crispy touch.
  2. Space them out evenly on a baking sheet lined with parchment paper. Use a fork to gently press each ball, creating a traditional crosshatch pattern.
  3. Bake for 10-12 minutes, until golden brown. Let them cool.
Filling
  1. While the cookies cool, mix 1/4 cup softened unsalted butter with 1/2 cup creamy peanut butter until creamy.
  2. Add 1 cup powdered sugar and 1 teaspoon vanilla extract, adjusting texture with 1 to 2 tablespoons of milk as needed.
  3. Once cool, spread your filling on the flat side of one cookie and top it with another to create a delightful sandwich.

Notes

Serve with a tall glass of cold milk. Keep any leftover cookies in an airtight container for freshness. For longer storage, freeze for up to 3 months.