Homemade Nutter Butter Cookies
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.
Servings: 14 sandwich cookies
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
- 4 tablespoons butter softened
- ½ cup peanut butter creamy or chunky
- 1½ cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
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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