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.
Why Make Nutter Butters At Home?
Of course picking up that package at he store is easy, I get it. But this homemade version will have you doing a happy dance. The cookies are soft peanut butter cookies with lightly crisp and buttery edges. And they sandwich the most dreamy peanut butter buttercream of all times. If you are a peanut butter lover, this is the cookie for you.
How To Make Homemade Nutter Butters Step by Step:
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!
PIN for later:
Enjoy!
- Peanut Butter and Jelly Cookies
- Soft Peanut Butter Cookies
- Flourless Peanut Butter Cookies
- Peanut Butter Chocolate Chunk Cookies
Homemade Nutter Butters
- 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
Description
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.
Nutrition
- Serving Size: 1 Cookie
- Calories: 440
- Sugar: 31.3 g
- Sodium: 139.2 mg
- Fat: 27.4 g
- Carbohydrates: 44.7 g
- Protein: 7.3 g
- Cholesterol: 56.2 mg
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.
These look awesome! I’m cursing myself for not liking peanut butter right now.
My other half wouldn’t dare express the sentiment of anything from a packet being as good as something I’d made, in case I never made him anything else ever again haha. Definitely questioning your hubby’s mental state.
I found several homemade nutter butter recipes via Pinterest and yours looked the best, so I decided to give it a try. It turned out perfectly and was oh so delicious! Thanks for sharing!
I made these yesterday. I absolutely could not get a decent peanut shape to save my life. I even made time little logs and they still expanded to an insane size. Oh well. I even took a picture because I’m totally making it into one of those pinterest ‘nailed it’ pictures– that’s how bad they looked. I eventually gave up attempting to make peanut shapes (maybe I will try a cookie cutter next time, LoL) and just made regular shaped cookies.
So, despite their hilarious shape they were really good. And I don’t even like peanut butter. At all. And I have managed to eat half of them since last night.
That’s crazy, but kind of funny.. thanks for heaving a sense of humor about it! Maybe next time chill the dough? I didn’t have to, but different climates could certainly yield a different result 🙂
Just want to say thanks for this recipe. I am allergic to peanuts (became allergic as an adult) and have missed nutter butters. I can now make them with soy butter.
I just made the cookies and they came out AMAZING. we are mostly non-PB fans, but e/o did not stop taking till I took them off the counter. Didn’t make the filling yet because even tho they were such a great hit I’m a bit apprehensive about putting a PB filling in PB cookies… any ideas for maybe a vanilla filling? Thank you!
Of course I will always say that you can’t go wrong with a good vanilla buttercream 🙂 http://cookiesandcups.com/vanilla-buttercream/
Thank you! I hate to be picky, but am not fond of bringing shortening into my kitchen…
I love nutter butters!!! oooo gosh i was drooling and making weird sounds just reading this and looking at the pictures! hahaha I got to make these! my Fiance will love me even more if I make him some lol
They should call it 50 shades of hypocrisy. If your husbands were reading a pornographic book all you women would be up in arms about the injustice of it and how filthy men are, but now it is in the “cute and naughty” category because it is women. Utter hypocrisy.