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Irresistible Nutter Butter Cookies Recipe Easy Homemade Version

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This irresistible copycat Nutter Butter cookies recipe is easy, fun, and so much better than the original. Perfectly crisp and creamy peanut butter cookies with a signature filling that will make you never go back to store-bought cookies.

Ingredients

Scale
  • 1 cup creamy peanut butter (unsalted, for the best flavor)
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 3 tablespoons unsalted butter, softened
  • 2–3 tablespoons milk (adjust to get desired consistency)
  • 1 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, use an electric mixer to cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and fluffy (about 2-3 minutes).
  2. Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until a dough forms. Don’t overmix—just enough to incorporate everything.
  4. Take small portions of dough (about 1 tablespoon each) and roll them into oval shapes to mimic the traditional Nutter Butter look. Place them on your lined baking sheet, leaving an inch of space between each.
  5. Use a fork to gently press down on each cookie twice—once horizontally and once vertically—to create the signature crisscross design.
  6. Bake at 350°F (175°C) for 10-12 minutes or until the edges are lightly golden. Keep an eye on them—they can brown quickly!
  7. Remove the cookies from the oven and let them cool completely on a wire rack before adding the filling. Warm cookies will melt the filling!
  8. While the cookies are cooling, beat the peanut butter, powdered sugar, butter, and vanilla extract together until smooth. Slowly add milk, one tablespoon at a time, until the filling reaches your desired creamy consistency.
  9. Spread or pipe a generous amount of filling onto the flat side of one cookie. Sandwich it with another cookie, pressing gently to secure the filling without squeezing too hard.

Notes

[‘Don’t overmix the dough to avoid tough cookies.’, ‘Use room temperature ingredients for a smoother dough.’, ‘Chill the dough for 15-20 minutes if it feels too soft to shape.’, ‘Start checking the cookies at 10 minutes to avoid over-browning.’, ‘Use a cookie scoop for even-sized cookies.’]

Nutrition

Keywords: Nutter Butter, Peanut Butter Cookies, Homemade Cookies, Copycat Recipe, Dessert, Easy Baking

Find it online: https://blairrecipes.com/irresistible-nutter-butter-cookies-recipe-easy-homemade-version/