It is so easy to make Nutter Butter Cookies at home and they are full of flavor. These peanut butter cookies are even better than your favorite grocery store treat.
I grew up eating the classic Nutter Butter Cookie with real peanut butter. 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. I also tried Nutter Butter Ice Cream.
They turned out great without artificial flavor or high fructose corn syrup and were simple enough to squeeze into my busy schedule. If you love Peanut Butter Desserts, you definitely want to try this new recipe.
Table of contents
Why We Love This Recipe
It’s an easy recipe to enjoy your favorite cookie from your childhood 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 these sandwich cookies at home. They are an extra special treat with creamy peanut butter filling. The recipe calls for butter and you won’t find any hydrogenated vegetable oil. peanut oil, soybean oils or palm oil.
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.
Ingredients
Cookies
- All Purpose Flour. For the most accurate measuring, spoon the flour into the cup.
- Baking Soda. You can use one of the Best Baking Soda Substitutes if you run out for leavening.
- Unsalted Butter. Let the butter soften at room temperature.
- Brown Sugar. Store bought or Homemade Brown Sugar Recipe works great in this recipe.
- Peanut Butter. Any brand is fine, but I suggest creamy peanut butter and not natural.
- Large Egg. Allow the egg to come to room temperature.
- Vanilla Extract. Use pure vanilla extract.
- Granulated Sugar. This is for rolling the cookies.
Filling
- Butter. Make sure to use unsalted and let is soften.
- Creamy peanut butter. Use your favorite brand.
- Milk. I prefer to use whole milk and not reduced fat. You can also use heavy cream.
- Powdered Sugar. Sift to remove any lumps.
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.
- Flour. You can use whole grain wheat flour, but the taste and texture will be a little different.
- Sweetener. You can use agave or honey instead of sugar but honey will make them non-vegan.
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.
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 ½ teaspoon vanilla extract. Mix until these ingredients are thoroughly combined using medium speed. I like to use a stand mixer with paddle attachment.
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.
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.
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.
Step 7. Cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.
Step 8. While the cookies cool, make the filling. Cream together the butter and peanut butter until smooth and fluffy.
Step 9. Gradually add powdered sugar, alternating with milk, beating after each addition until desired consistency.
Step 10. Start assembling the cookies. Spread about 1 tablespoon of the filling on half of the cookies. Then top with the remaining second cookie.
Storage
Store the leftover cookies at room temperature for 4 to 5 days.
You can extend their shelf life be putting them in the freezer up to 3 months. When ready to enjoy, place on the counter to thaw.
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.
Frequently Asked Questions
It is a crispy peanut butter cookie that is sandwiched between peanut butter filling.
The filling is peanut butter frosting. It is so easy to make using peanut butter, powdered sugar and butter.
More Peanut Butter Cookies
- Easy Chocolate Peanut Butter Cookies
- Reese’s Peanut Butter Cup Cookies
- Peanut Butter Hershey Kiss Cookies
- Peanut Butter Stuffed Chocolate Cookies
- Peanut Butter and Jelly Cookies
Do yourself a favor and try this recipe for Nutter Butter Peanut Butter Sandwich Cookies today. Please come back and leave a comment so I can hear from you!
Nutter Butter Cookies
Ingredients
For the Cookies:
- 1 1/2 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter softened
- 1 cup Brown Sugar
- 1 cup Creamy Peanut Butter
- 1 Large Egg
- 1/2 tsp Vanilla Extract
- 1/2 cup Granulated Sugar for rolling 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!
