Homemade Nutter Butters are a literal game changer. They are soft, with crisp edges, loaded with peanut butter flavor and filled with a delicious peanut butter buttercream!
Ok, so Nutter Butter Cookies from the supermarket are good, they are. And surely, the whole idea of making Homemade Nutter Butter Cookies is totally extra…but friends, these are REALLY good. Like omg YESSSSS good. Plus, you probably have all the Nutter Butter Ingredients in your kitchen right now!AND they’re soft, so they kinda win by default.
Soft cookies > Hard cookies all day everyday.
The steps are easy, but there are a few. Stay with me.
Of course, you will need peanut butter…
You’ll be using it in the cookie dough and the filling.
The dough comes together quickly, but you will need to chill it for an hour, so it’s easy to roll into little logs.
You’ll roll them in some granulated sugar, and then use a fork to create the criss-cross shape.
Then give the center a pinch, to get the classic Nutter Butter shape!
Then bake them until they are golden brown at the edges.
NOTE – if they spread too much while they’re baking, just give the middles a little pinch while they’re warm to keep the shape!
Let them cool, make your filling and pair them up to create the sandwiches.
You won’t ever want to buy store bought Nutter Butters again!
I’ll take 4 please!
Enjoy!
PrintHomemade Nutter Butters
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Prep Time: 1 hour 10 minutes - Cook Time: 8 minutes
- Total Time: 1 hour 18 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
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PinDescription:
Homemade Nutter Butters are a peanut butter lovers dream!
Ingredients:
Cookies:
- 1 cup butter, room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/2 cups flour
- 1/3 cup extra granulated sugar for rolling
Filling:
- 1 cup butter, room temperature
- 1 cup creamy peanut butter, room temperature
- 4 cups powdered sugar
- 2–3 tablespoons milk
Instructions:
Cookies:
- In the bowl of your stand mixer, fitted with the paddle attachment mix the butter, peanut butter, and both sugars together until light and fluffy, about 2 minutes on medium speed. Add in eggs, vanilla, baking soda, and baking powder continuing to mix until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in flour, mixing until just combined. Refrigerate dough for 1 hour.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Form the chilled dough into 1- inch balls and then roll them into a log shape. Coat each log in granulated sugar and place on baking sheet about 2 inches apart. Using a fork, press down on the dough creating a criss-cross pattern. Pinch the center to create the peanut shape.
- Bake for 7-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
Filling:
- In the clean bowl of your stand mixer fitted with the paddle attachment, mix the butter and peanut butter together on medium speed until smooth. Slowly add in the powdered sugar and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.
- Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.
Notes:
*if your cookies spread too much pinch the middles when they come out of the oven so your “nut” shape is preserved!
store in an airtight container for up to 3 days.
Keywords:: nutter butter cookie recipe, homemade peanut butter cookies, easy cookie recipe
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Would it be ok to skip rolling the logs in sugar before baking?
Sure, you can skip that!
If I refrigerate the filling for a couple days before putting them on the cookies will it then be okay to sit out in room temp (in airtight container) for 3 days?
Has anyone tried making these? mine did not keep there shape at all and expanded a lot?
That can happen for a few reasons…type of baking sheet being one of them…BUT no worries! If that happens, an easy way to get the shape back is as soon as they come out of the oven just pinch the centers in gently to reshape them!
Super cute! I wanted to say, though, that I love your cookie tray. A well worn cookie tray is a thing of beauty. ?
Thank you! The more worn they are, the better!!
My husband is a huge peanut butter fan and these look fab!
The only thing that comes to mind is to perhaps dip them
in chocolate!! What could be wrong with that???
Nothing could be wrong with that! Fantastic idea!
I’m so happy to see this recipe again – I was looking for it Tuesday night and couldn’t find it, so I used a similar recipe from a different site and they weren’t as good. I get requests from my husband’s coworkers to make these from time to time, so I’ll definitely save the recipe this time. They are the best! I’m actually lazy and don’t shape them into the nutter butter shape anymore, but they are equally delicious round 🙂
★★★★★
Oh no!! You know what happened…I republished it with the newer photos and I bet you were searching it while I had it in drafts being updated! I make them round all the time too!
These turned out amazing. I’ll never buy a nutter butter again. They weren’t that difficult to make and I am a novice when it comes to baking. They were the last item put out for our guests and the first item that we ran out of.
So glad they worked out for you!!
You are a hoot! I’m definitely going to make these. I’ve made the icing for years, as my Mother put it on homemade cinnamon rolls, and now, that’s the only way my kids love them! Thanks for sharing the great idea.!
WHY YOU NO PINTEREST!!!!!
OMG these look delicious. I think I will put a twist on it though and add two hershey kisses to the top. Like a peanut butter blossom, only way better!
Thank you for this yummy recipe! I’ve made some but don’t know how authentic they taste as I’m in the UK and never eaten packaged nutter butter cookies. I put the recipe, with a credit link to your site on my blog. http://www.frugallywell.co.uk/2014/07/peanut-nutter-butter-cookies.html
I love reading the write ups as much as I love baking your recipes! This one made me laugh right out loud! SO funny!
OMG!! I just found your blog (suggested by Facebook) and it is great! I’m a guy who loves baking around the holidays for my family. U wit makes me enjoy it 100 times more than just reading recipes. Keep up the good work!
SO glad you found my site!
Oh I can’t wait to try this. I saw the recipe for a contest and pinned it but I definitely will be making these this weekend. BTW I love how you have photos of “stained” cookie sheets. Not like other bloggers who have perfect cookie sheets. Makes me know you are really baking 😉
This is my first real pinterest success and OH MY GOD they are perfect. We have some left over spread, which will be used on toast in the morning. WOW. I’m not even a huge peanut butter fan but I could eat all of these right now – and this recipe makes a LOT.
THANK YOU.