Homemade Nutter Butters (Print Version)
Soft, chewy peanut butter cookies sandwich a rich, creamy filling—perfectly sweet, salty, and nostalgic like the classic treat.
# Ingredients:
→ Cookie Dough
01 -
1/2 cup unsalted butter, softened
02 -
1/2 cup creamy peanut butter
03 -
1/2 cup granulated sugar (plus extra for topping)
04 -
1/2 cup brown sugar
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
1 1/4 cups all-purpose flour
08 -
3/4 teaspoon baking soda
09 -
1/4 teaspoon salt
→ Filling
10 -
1/2 cup creamy peanut butter
11 -
1/4 cup unsalted butter, softened
12 -
1 cup powdered sugar
13 -
1 teaspoon vanilla extract
14 -
1-2 tablespoons milk
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 -
In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
03 -
Add in the egg and vanilla extract, mixing until well combined.
04 -
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until a dough forms.
05 -
Roll dough into small balls (about 2.5 cm), shape into ovals, and press with a fork to create the classic crosshatch pattern. Sprinkle tops lightly with sugar.
06 -
Bake for 8–10 minutes until lightly golden. Let cool completely.
07 -
For the filling, beat together peanut butter and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Add milk one tablespoon at a time until desired consistency is reached.
08 -
Once cookies are cool, spread or pipe filling onto the flat side of one cookie and top with another to create sandwiches.
# Notes:
01 -
Let cookies cool completely before assembling to prevent the filling from melting.
02 -
Adjust milk in the filling to get a spreadable or pipeable consistency.
03 -
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
04 -
Use natural peanut butter for a less sweet, more intense peanut flavor if desired.