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Homemade Nutter Butters – Peanut Butter Sandwich Cookies

Our family keeps peanut butter in business.  The first time I heard peanut butter was banned in preschool years ago, I panicked.  Stood there and racked my brain for alternative lunch box ideas my then-three-year-old would eat without cajoling.  Since then, we’ve settled into many nut-free lunch options.  But at home, we do peanut butter.  Lots of it.

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From Peanut Butter Muffins for breakfast to Peanut Butter Brownie Cups for dessert, we’ve got it covered.  Peanut butter cookies are a hands-down winner around here.  Especially if they resemble the nostalgic Nutter Butters my mom used to bring home, back in the day.

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These Homemade Nutter Butters are unquestionably the ace of sandwich cookies.  They are the boss of all peanut butter cookies.  The cookie part is addictive all on its own, but when that famous nutter butter filling gets slathered on, these become out of this world.

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Homemade Nutter Butters taste just like the packaged ones, except these are softer, with an deliciously toothsome bite.  The peanutty filling is fluffy, soft, and reminds me exactly of the store-bought cookie filling.  Without any tongue-twisting ingredients.  You just have to make these cookies yourself to grasp how tasty they are.

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The cookie shape is all up to you.  Make it a nut, make it round, make them big, make ’em small.  My later batches went towards bite-size sandwich cookies, and they were my favorite.  Sorry, my camera was out of the picture by then 😉  The bite-size cookies were super cute, easier to fill, and less likely to break apart when smashing the little sandwich together.

Any shape or size, these Homemade Nutter Butters are a hit.  Enjoy!

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Homemade Nutter Butters – Peanut Butter Sandwich Cookies

These are just like the store bought Nutter Butters, but chewier. Way too good.

Yield: 30 large or 60 small cookies 1x

Ingredients

Scale
  • For the Cookies:
  • 1 cup salted butter, room temp (just slightly soft, not melty at all)
  • 1 cup creamy peanut butter, room temp
  • 1 cup white sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs, room temp
  • 2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Granulated sugar for sprinkling
  • For the Filling:
  • 1 cup salted butter, room temp
  • 1 cup creamy peanut butter, room temp
  • 3 and 3/4 cups powdered sugar
  • 23 TB whole milk

Instructions

  1. In a bowl, whisk together flour, baking soda, and baking powder. Set aside.
  2. In the large bowl of a stand mixer, beat together the butter, peanut butter, and both sugars until the mixture is light and fluffy, about 2 minutes on medium-high. At medium-low speed, add eggs one at a time and vanilla, mixing until well incorporated. At low speed, slowly mix in the dry flour mixture. When dough is combined, wrap tightly in cling wrap, and place in fridge to chill for at least an hour.
  3. Preheat oven to 375F. To make peanut shape, form cookie dough into 1 inch balls and flatten into a long oval shape (1″ x 2″) about 2 inches apart. Use a fork to make criss cross pattern, and pinch center gently to create peanut shape. Keep rest of dough cold while you make one batch at a time. (To make round cookies, flatten 1 inch dough balls into circles about 1/2 inch thick, and use a fork to press pattern on them.)
  4. Bake 8-9 minutes, or until edges are lightly browned. Pinch cookie centers again, if needed, to keep peanut shape. Sprinkle hot cookies with granulated sugar. Cool a few minutes on baking sheet and finish cooling on wire rack. Once cookies are completely cooled, they can be filled.
  5. To make the filling, beat together the butter and peanut butter in a large bowl until smooth and fluffy. Gradually add in powdered sugar and beat until filling is smooth. Add 1 TB milk at a time, until desired consistency. Fill to your heart’s content!

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    15 comments

      • Suzanne Burke

      Hi! We use Trader Joe’s Natural peanut butter. Will this be too this to use?
      I can’t wait to make these.

        • Amy Dong

        As long as the peanut butter isn’t the type where the oil separates from solids, it should work 🙂

      • Virginia

      Do you really have to use salted butter… I don’t like adding salt to anything because it’s in everything…even cereal…

        • chewoutloud

        Virginia, feel free to use unsalted 🙂

      • ayin

      Made these last night. My husband loved it!

        • chewoutloud

        Yay, so glad to hear it! Way to go, Ayin! Thanks for letting us know 🙂

      • americancooking22

      I cannot put into words how I feel about these cookies. I want to eat them all right now! If I didn’t have difficulty keeping PB on the shelf with my fiance in the house, I would hustle to the kitchen and make them immediately!

      • cheriblevy

      Love the pics – the look sooo good. They banned PB in my daughter’s school here in Israel and I was at that omg moment…since then we sorta’ figured things out, until we just got 2 diagnosis of celiac…so the hunt for yummy snacks continue. Any chance these can be made gluten free? Would LOVE to make them!

        • chewoutloud

        These days, there are so many more option for gluten free snacks, unlike the past. There are lots of GF cookies to make. I’ll try to post the one I recently made soon, so yummy, and didn’t miss the flour at all 🙂

          • cheriblevy

          Thanks! That would be amazing!

      • shae pendleton

      These are adorable! I need to make these, Nutter Butters are my husband’s favorite.

      • Erin’s DC Kitchen

      Those are too cute! I love all the photos! You do a great job of styling them, and your light seems to be perfect. Do you use any special lighting equipment?

        • chewoutloud

        Thanks, Erin! I use white boards and bounce light off them.

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