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!
Homemade Nutter Butter Cookies Are INSANELY Delicious!
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!
Looking For More Peanut Butter Cookie Recipes? Try These:
- 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
actually a really great reason to make these are that you live in Canada were nutter butters are unknown and unavailable! bless you for posting this recipe! my suffering is over!
So I made these for my first time shortly after you posted this recipe… I am making them again for the 3rd or 4th time tonight! Love them! Every time I have made them, they come out just the same and every time, they are amazing! Thank you for sharing a recipe for my family’s new favorite cookies!
Thank you for this recipe! I will try these. A year ago we switched to all natural, artificial dyes and preservatives free food. My kids have asked for nutter butters several times since then. They will be beyond thrilled when we make these tomorrow. We are planning to go gluten free soon too, so this will be great to try with gluten free flour. Thanks again!
Things made from scratch just taste better <3 Last night my honey wouldn't stop saying, "I want something sweet" so I figured I'd make these today (saw it on Pinterest) to surprise him. I'm thankful to have a man that really appreciates home made goodness – LOL he's gonna flip when he sees these. They are so cute. The cookies are in the oven right now (was a tasty batter!) and I'm just about to make the filling. Very good recipe! Thanks for sharing!! (c:
I hope you love them as much as we did!!
Yummy! This looks delicious. Ill have to make these for my kids, they would love them.
I was eating a tablespoon of peanut butter when I came across your post on Pinterest. Yummy!
Hey Shelly – These taste incredible!
I just baked two batches, and I have the remaining dough in the fridge to firm up a little more. I’m not sure if I started out with too large of a dough ball before squishing, but the cookies ended up baking into eachother on the tray (I did space them out the 2 inches), and they did not hold their peanut shape. They are very large and look like ovals now instead of the cute little peanut shapes I started out with. Is it possible that this is a result of the dough being too warm?
Any advice would be great – thanks!!
If they spread out too much when they are done baking you can always pinch the centers back into shape as soon as the come out of the oven, but yes, too much spreading would make me think that the dough was too warm, or the oven temp was low and and you baked them longer 🙂
These are DELICIOUS!!!!!!!!!!!! Thanks for a great recipe
These are amazing!!!! I have made them on several accounts and for several different groups of people. Everyone was highly impressed and wanted the recipe! Thanks for a great, delicious & fun recipe!
FABULOUS FOOD PORN…both the recipe and your delicious instructions. I’m making them now and couldn’t stop licking the batter off of…well…the spoon. 🙂