Homemade Nutter Butter Cookies
These homemade Nutter Butter cookies feature crisp-yet-tender peanut butter cookies sandwiched with a dreamy, creamy peanut butter filling. Better than store-bought—and made from scratch!
Equipment
- Mixing Bowls
- Hand or stand mixer
- Baking sheets
- Parchment Paper
- Cooling rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter not overly processed
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Peanut Butter Filling
- 1/2 cup unsalted butter softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 3-4 tablespoons milk as needed for texture
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla extract. Mix until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to wet mixture until dough forms.
- Roll dough into tablespoon-sized balls. Place on baking sheets and press lightly with a fork or shape like peanuts.
- Bake for 10–12 minutes until edges are lightly golden. Let cool 5 minutes on pan, then transfer to wire rack.
- While cookies cool, beat filling ingredients until creamy. Add milk as needed for spreadability.
- Spread filling on flat side of one cookie, top with another, and press gently.
Notes
For extra flair, roll the edges in chopped peanuts or drizzle with melted chocolate. Cookies can be stored in an airtight container at room temperature for up to 5 days.