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Homemade Copycat Nutter Butters Recipe

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★★★★★

4.2 from 31 reviews

These Homemade Copycat Nutter Butters capture the classic peanut butter cookie flavor with a creamy, sweet filling sandwiched between soft, lightly golden cookies. Perfectly replicating the beloved store-bought treat, this recipe is simple to make and yields a batch of irresistibly nostalgic peanut butter sandwich cookies.

Ingredients

Scale

Cookie Dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar (plus extra for topping)
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Filling

  • 1/2 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for texture)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
  2. Cream Butter and Sugars: In a large bowl, combine the softened butter, peanut butter, granulated sugar, and brown sugar. Beat together until the mixture becomes light, fluffy, and well combined, which usually takes a few minutes with an electric mixer.
  3. Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Mix thoroughly until the ingredients are fully incorporated and the batter is smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet peanut butter mixture, stirring until a cohesive dough forms without any flour pockets.
  6. Shape Cookies: Roll the dough into small balls, approximately one inch in diameter. Flatten into ovals and use a fork to press the classic crosshatch pattern on top of each cookie. Lightly sprinkle extra granulated sugar on top for added sweetness and texture.
  7. Bake the Cookies: Place the cookies on the prepared baking sheet and bake them in the preheated oven for 8 to 10 minutes until they turn a light golden color around the edges. Remove and let cool completely on a wire rack before filling.
  8. Prepare the Filling: In a mixing bowl, beat together the peanut butter and softened butter until smooth and creamy. Add the powdered sugar and vanilla extract, mixing well. Add milk one tablespoon at a time until the filling reaches a spreadable consistency.
  9. Assemble the Sandwiches: Once the cookies have cooled completely, spread or pipe the peanut butter filling onto the flat side of one cookie, then sandwich it with another cookie’s flat side to create the finished nutter butter sandwich.

Notes

  • Ensure cookies are completely cool before filling to prevent the filling from melting.
  • The crosshatch pattern on top not only creates the signature look but also helps the cookies bake evenly.
  • You can adjust the milk in the filling to get your preferred thickness—less for thicker filling, more for creamier.
  • Store sandwich cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
  • For a crunchy texture, you can bake cookies for an additional 1-2 minutes but watch carefully to avoid overbaking.

Keywords: Nutter Butters, Peanut Butter Cookies, Homemade Sandwich Cookies, Copycat Recipe, Peanut Butter Filling, Classic Cookies

Find it online: https://epicrecipebox.com/homemade-copycat-nutter-butters-recipe/