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When your family is craving a sweet comfort food but you want to avoid highly processed store-bought snacks, this reliable recipe will be a lifesaver in your kitchen. Making a batch of Homemade Nutter Butter Cookies is the perfect answer to a busy afternoon when you want to surprise the family with a nostalgic, classic recipe.

Unlike complicated pastry recipes that require hours of chilling time, these cookies come together quickly using baking staples that are likely already in the pantry. I am all about keeping recipes simple, realistic, and completely foolproof. I have tested this dough multiple times, ensuring it holds that iconic peanut shape beautifully. The final cookies will have that crunch you expect on the outside and a melt-in-your-mouth center with rich buttercream. Trust me, this recipe beats the factory package every single time.

A plate and a cooling rack with peanut butter cookies, alongside two glasses of milk on a blue striped cloth.


 

Table of Contents

What is a Homemade Nutter Butter?

Homemade Nutter Butter Cookies are a copycat bakery version of the classic store-bought cookie sandwich. It features crispy, peanut-shaped peanut butter cookies held together by a smooth, sweet peanut butter cream filling. These cookies are loved by families for their peanut flavor, rich buttery texture, and simple preparation.

Key Takeaways

  • Ready in just about 30 minutes from start to finish!
  • Made with simple pantry ingredients that you already have on hand.
  • Kid-friendly without having a processed snack!
  • Perfect for weekend baking projects or quick treats.
  • Meal prep friendly, easy to make ahead and store throughout the week.

Ingredient Notes

Four images show the process of making peanut-shaped cookies: dough shaped and placed on a baking tray, pressed with a fork, and finally a stack of baked cookies on parchment paper.

All-Purpose Flour: The flour forms the structural base for the cookies.

Baking Soda: This is the leavening agent that helps the cookies spread and puff up slightly. It creates the classic light, crunchy texture.

Salt: Enhances all the flavors and balances the intense sweetness of the sugar and peanut butter. If you skip this, your cookies will taste flat!

Unsalted Butter: Adds richness and a tender crumb structure to the cookies. It will also be the base to the buttercream filling.

Light Brown Sugar: Provides moisture, chewiness, and subtle molasses flavor.

Egg: Binds the ingredients together to give structure to the cookies.

Granulated Sugar: This will be used for rolling the cookie dough in.

Vanilla Extract: Adds depth and warmth, rounding out the nutty flavor.

Peanut Butter: For the best texture, use a creamy peanut butter like Jif or Skippy. Natural peanut butter will separate, making the dough too oily.

Powdered Sugar: Creates a smooth texture without grittiness.

Milk: Used to thin out the buttercream and make it just the right consistency.

How to Make Homemade Nutter Butter Cookies

For the Cookies

  1. Preheat the oven to 350°F.
  2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract and beat until well combined.
  5. Mix in the peanut butter until smooth.
  6. Add the dry ingredients and mix just until combined.
  7. Shape the dough into 1-inch balls. Roll each ball in sugar, then gently shape it into a short log.
  8. Place the cookies on a baking sheet about 2 inches apart.
  9. Use the tines of a fork to make a crisscross pattern on each cookie, then pinch the center slightly to create a peanut shell shape.
  10. Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the Filling

  1. In a large bowl, beat the butter until light and fluffy.
  2. Add the peanut butter, 1 cup powdered sugar, milk, and vanilla extract. Beat until smooth.
  3. Gradually add the remaining powdered sugar and mix until creamy.

To Assemble

  1. Once the cookies have cooled completely, spread a scant tablespoon of filling onto the flat side of one cookie.
  2. Top with a second cookie so the flat sides face together.
  3. Repeat with the remaining cookies.

Pro Tips for the Best Homemade Nutter Butter Cookies

A batch of oval, peanut-shaped cookies with a crisscross pattern rest on a cooling rack placed on a wooden board, with a striped cloth partially visible underneath.
  • Do not use natural peanut butter or your cookie dough will be too oily.
  • Press the fork down gently to control the thickness of the cookies, aiming for 1/4-inch thickness.
  • Let the cookies cool completely before adding the peanut butter filling.
  • If your filling is too thick, add a splash of milk or cream. If it’s too soft, add in powdered sugar.

Variations and Substitutions

Rows of peanut butter sandwich cookies with creamy filling are arranged on a wire cooling rack set atop a wooden board. The cookies have a crisscross pattern on top.
  • Chocolate Peanut Butter Twist – Dip one half of the cookies into melted semi-sweet chocolate and top it with a little bit of sea salt for an upgrade!
  • Crunchy Texture Swap – Swap the creamy peanut butter for crunchy; this will give you a chunky texture.
  • Gluten-Free Swap – Substitute the all-purpose flour for a high-quality 1:1 gluten-free all-purpose flour such as King Arthur.
  • Nut-Free Swap – If you have a nut allergy, use SunButter or sunflower seed butter instead. This will alter the flavor a bit, but still taste great!

Frequently Asked Questions

Can I make this recipe ahead of time?

The cookie dough can be made up to 3 days in advance and stored in a covered bowl in the fridge. Let the dough come to room temperature for about 15 minutes before shaping.

What peanut butter works the best?

Use standard peanut butter like Jif or Skippy, either creamy or crunchy. Avoid using natural peanut butter, as it will make the dough too oily.

Why did my cookies lose their shape?

Cookies lose their shape if the dough gets too warm before baking or if you use natural peanut butter. If your kitchen is warm, pop the cookies in the fridge for 10 minutes to chill before baking.

What to Serve with Homemade Nutter Butter Cookies

A plate of peanut butter sandwich cookies sits in front of two glasses of milk, with more cookies cooling on a wire rack in the background. The cookies have a crisscross pattern and creamy filling.

These rich, sweet peanut butter sandwich cookies pair beautifully with a variety of simple family favorites. Serve them alongside a cold glass of milk, a warm mug of hot cocoa, or pack them in school lunches with fresh apple slices and carrot sticks to balance out the sweetness.

Storage and Reheating

Refrigerator

Store leftover cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. Keeping them in the fridge helps maintain the firm, cream-center.

Freezer

To freeze assembled cookies, flash-freeze them on a baking sheet for 1 hour until firm. Then transfer them to a freezer-safe storage bag for up to 2 months. Thaw at room temperature for 20 minutes before serving.

More Cookies to Love

Easy Peanut Butter Cookies

Chewy Oatmeal Cookies

Skillet Cookie Recipe

Giant Chocolate Chip M&M Cookies

This straightforward recipe gives you all the fun of a classic childhood snack with wholesome, simple ingredients you can feel good about. The entire family will love these Homemade Nutter Butter Cookies, and the kids will look forward to seeing them in their lunches!

A plate of homemade peanut butter sandwich cookies sits in the foreground, with more cookies cooling on a wire rack and two glasses of milk in the background. A blue and white cloth is underneath.
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Homemade Nutter Butter Cookies

By: Melissa Griffiths
These Homemade Nutter Butter Cookies are everything you love about the classic sandwich cookie, but even better made from scratch. They’re soft, perfectly peanut buttery, and filled with a creamy peanut butter frosting. The fun peanut shell shape makes them extra cute and just as fun to eat as the store-bought version.
Prep: 20 minutes
Cook: 12 minutes
Total: 32 minutes
Servings: 14 sandwich cookies
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Ingredients 

For the Cookies

  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup peanut butter, creamy or chunky
  • Additional sugar for coating cookies

For the Filling

Instructions 

For the Cookies

  • Preheat the oven to 350°F.
  • In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
  • Add the egg and vanilla extract and beat until well combined.
  • Mix in the peanut butter until smooth.
  • Add the dry ingredients and mix just until combined.
  • Shape the dough into 1-inch balls. Roll each ball in sugar, then gently shape it into a short log.
  • Place the cookies on a baking sheet about 2 inches apart.
  • Use the tines of a fork to make a crisscross pattern on each cookie, then pinch the center slightly to create a peanut shell shape.
  • Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the Filling

  • In a large bowl, beat the butter until light and fluffy.
  • Add the peanut butter, 1 cup powdered sugar, milk, and vanilla extract. Beat until smooth.
  • Gradually add the remaining powdered sugar and mix until creamy.

To Assemble

  • Once the cookies have cooled completely, spread a scant tablespoon of filling onto the flat side of one cookie.
  • Top with a second cookie so the flat sides face together.
  • Repeat with the remaining cookies.

Notes

  • Creamy peanut butter gives these cookies the most classic texture, but chunky peanut butter adds a little extra crunch if you like that.
  • Stick with traditional peanut butter like Jif or Skippy for best results. Natural peanut butter tends to separate and can make the dough too oily.
  • Make sure the butter is fully softened before mixing. Properly softened butter creams better with the sugar and helps create a soft cookie texture.
  • Once you add the dry ingredients, mix only until combined. Overmixing can make the cookies tough instead of soft and tender.
  • If the dough feels sticky, chill it for 15–20 minutes before shaping the cookies.
  • These cookies can be made gluten-free by using a 1:1 gluten-free flour blend. The texture may vary slightly, but they still turn out delicious.
  • Store cookies in an airtight container for up to 4 days. They also freeze well.

Nutrition

Calories: 417kcal, Carbohydrates: 45g, Protein: 8g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 38mg, Sodium: 275mg, Potassium: 202mg, Fiber: 2g, Sugar: 31g, Vitamin A: 323IU, Calcium: 36mg, Iron: 1mg
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