Homemade Nutter Butter Cookie recipe is easy to make and full of flavor. These peanut butter cookies are even better than your favorite grocery store treat.

Nutter Butter cookies spread out on counter.
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I grew up eating the classic Nutter Butter Cookie. From the rich peanut butter filling to the fun peanut shape, they never disappoint. I loved the results of Homemade Oreos Cookies and thought I would try making Nutter Butter Cookies.

They turned out great and were simple enough to squeeze into my busy schedule. If you love Peanut Butter Desserts, you definitely want to try this new recipe. The kids love when I make Easy Peanut Butter Cookies if you want another great cookie recipe to try. We also make Pistachio Cookies for something different but delicious.

Why we love this recipe

It’s an easy recipe to enjoy your favorite cookie at home. The peanut butter sandwiches are so cute, and they taste even better. You will be so impressed with how easy it is to make.

They are an extra special treat with creamy peanut butter filling.

Ingredients

Ingredients for recipe - flour, baking soda, butter, brown sugar, peanut butter, egg, vanilla, sugar, milk, powdered sugar.

Cookies

  • All Purpose Flour
  • Baking Soda 
  • Unsalted Butter, softened
  • Brown Sugar 
  • Creamy Peanut Butter
  • Large Egg
  • Vanilla Extract 
  • Granulated Sugar (for rolling the cookies)

Filling

  • Unsalted butter, softened
  • Creamy peanut butter
  • milk
  • Powdered Sugar 

Get the complete ingredient list at the bottom of the page.

Substitutions

  • Nut Butter. Substitute your favorite nut butter for the peanut butter in this recipe.
  • Dairy Free. Swap nondairy butter for the regular butter in this recipe.

Step by step instructions

  • Step 1. Preheat the oven to 350 degrees Fahrenheit.  
  • Step 2. Get out a mixing bowl and combine the dry ingredients. Mix together the flour, baking soda, and salt. Then set aside. 
Mixing bowl with butter and brown sugar.

Step 3. In a separate mixing bowl, beat butter and the brown sugar with a stand mixer or a hand-held mixer. Mix until the ingredients are light and fluffy. Then add the peanut butter, egg and vanilla. Mix until these ingredients are thoroughly combined using medium speed.

Wet and dry ingredients combined in mixing bowl.

Step 4. Next, reduce the mixer speed to low and gradually mix in the dry ingredients until they are just incorporated. Do not over mix.

Cookie dough rolled into balls and coated in sugar. Then shaped into peanut shapes.

Step 5. Make round balls with the cookie dough. Then gently roll the dough in the granulated sugar.  Form the dough into a log shape and place on a baking sheet. Use the tines of a fork to make a criss-cross pattern.

Criss Cross pattern on cookies.

Step 6. Then pinch the center of the cookies to make a shape of a peanut. Bake for 10-12 minutes until the cookies are lightly golden brown.

Cookies on wire rack.

Step 7. Cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.  

Mixing bowl with filling ingredients combined.

Step 8. While the cookies cool, make the filling. Cream together the butter and peanut butter until smooth and fluffy.

Mixing bowl with powdered sugar added to filling mixture.

Step 9. Gradually add powdered sugar, alternating with milk, beating after each addition until desired consistency.

Filling added to each cookie and topped with another cookie.

Step 10. Start assembling the cookies. Spread about 1 tablespoon of the filling on half of the cookies. Then top with the remaining cookies. 

Storage

Store the leftover cookies at room temperature for 4 to 5 days. 

Tips and Tricks

  • Peanut butter. Do not use all-natural peanut butter for this recipe. The oil will make the filling separate. You can use your favorite peanut butter brand but creamy is best and not crunchy peanut butter.
  • Prepare the pan. Use parchment paper or a silicone baking mat to line the cookie sheets.
  • Take your time forming the cookies. It’s easy to do but rushing will make it difficult to get the perfect peanut shape.
  • Don’t overfill the cookies. Don’t add too much filling or it will seep out of the cookies in this nutter butter recipe.
Nutter Butter Cookies ready to enjoy.

Frequently Asked Questions

What is a Nutter Butter Cookie?

It is a crispy peanut butter cookie that is sandwiched between peanut butter filling.

What is the filling made of?

The filling is peanut butter frosting. It is so easy to make using peanut butter, powdered sugar and butter.

More Peanut Butter Cookies

Do yourself a favor and try this homemade Nutter Butter Cookie recipe today. Please come back and leave a comment so I can hear from you!

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Homemade Nutter Butter Cookies

4.50 from 2 votes
Homemade Nutter Butter Cookies are easy to make and full of flavor. These peanut butter cookies are even better than your favorite grocery store treat.
Prep Time 20 minutes
Cook Time 10 minutes
Cool 5 minutes
Total Time 35 minutes
Servings 24
Cuisine American
Course Dessert
Calories 259

Ingredients

For the Cookies:

For the Filling:

  • 1/4 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 2 tablespoons milk
  • 1 1/2 cups Powdered Sugar

Instructions

For the Cookies:

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a mixing bowl combine the dry ingredients: flour, baking soda, and salt. Set aside.
  • In a separate mixing bowl, combine the butter and the brown sugar with a stand up mixer or a hand-held mixer. Mix until the ingredients are light and fluffy.
  • Then add in the peanut butter, egg and vanilla. Mix until these ingredients are thoroughly combined.
  • Reduce the mixer speed to low and gradually mix in the dry ingredients until they are just incorporated. Do not over mix.
  • Form the dough into round balls with a cookie spoon. Gently roll the dough in the granulated sugar.
  • Form the dough into a log shape and place on a baking sheet. Use a fork to make a criss-cross pattern onto the cookie and carefully pinch the center of the cookies to form them into a shape of a peanut.
  • Bake for 10-12 minutes until the cookies are lightly golden brown.
  • Cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.

For the Filling:

  • In a medium bowl, cream together butter and peanut butter until smooth and fluffy
  • Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency
  • To assemble the cookies, spread approximately 1 tablespoon of the filling onto approximately half of the cookies and top with the remaining cookies.
  • Then they are ready to serve and enjoy!

Recipe Notes

Do not use all natural peanut butter for this recipe.  
Store the leftover cookies at room temperature for 4-5 days.

Nutrition Facts

Calories 259kcal, Carbohydrates 30g, Protein 5g, Fat 14g, Saturated Fat 5g, Polyunsaturated Fat 2g, Monounsaturated Fat 6g, Trans Fat 0.2g, Cholesterol 22mg, Sodium 170mg, Potassium 118mg, Fiber 1g, Sugar 22g, Vitamin A 189IU, Calcium 21mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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