Homemade Nutter Butters – Peanut Butter Sandwich Cookies
- By Amy Dong
- Updated Dec. 7, 2023
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.
Nutter Butters Recipe
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.
Cookies and Filling
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.
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.
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!
If you’re craving more homemade cookies, try these chewy peanut butter cookies and best snickerdoodle sandwich cookies!
Homemade Nutter Butters – Peanut Butter Sandwich Cookies
Ingredients
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 granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 large eggs, room temp
- 2 teaspoons vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Granulated sugar or coarse sugar , for sprinkling
For the Filling:
- 1 cup salted butter, room temp
- 1 cup creamy peanut butter, room temp
- 3 ¾ cups powdered sugar
- 3 tablespoons whole milk
Instructions
- In a bowl, whisk together flour, baking soda, and baking powder. Set aside.
- 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.
- Preheat oven to 375F with rack on lower-middle position. Line cookie sheet with parchment paper or silicone mat. Set aside.
- Form cookie dough into 1.5" balls and flatten into circles, about 1/2" thick. Use a fork to make deep criss cross pattern on each cookie. Keep rest of dough in fridge while you make one batch at a time.
- Bake 8-10 minutes, or just until edges are lightly browned. Sprinkle hot cookies with granulated or coarse sugar. Cool a few minutes on baking sheet and finish cooling completely on wire rack.
- While cookies cool, make the filling: Beat together the butter and peanut butter with electric mixer or stand mixer until smooth and fluffy – this will take several minutes. Gradually add in powdered sugar and beat until filling is smooth. Add 1 tablespoon milk at a time, until desired consistency.
- Fill completely cooled cookies evenly with filling and enjoy.
Notes
- Storage: Store leftover cookies in an airtight container at moderate room temperature for up to 4 days.