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Nutter Butter Cookies. Need I say more?? Ok, maybe you need a little persuading. Let’s get into it!
Imagine soft peanut butter cookies with that classic peanut shape, stuffed with a creamy peanut butter filling that’s so good, you might lick the spoon clean. Boom! Nutter Butter Cookies.
Y’all should know that I love a good, homemade version of a classic. No exception here. I’m a fan of Nutter Butters and I needed it homemade.
So, after experimenting a bit, I came up with this recipe. Now you can enjoy this peanut butter goodness in your own home!!
This recipe is a dream for peanut butter lovers like us. It’s easy enough that you don’t need to be a baking pro, and it’s way better than store-bought versions or those red package classics from the grocery store.
You get that sweet peanut butter filling and a golden brown crunch without any high fructose corn syrup or weird stuff like soybean oils.
It’s a nostalgic recipe that’s perfect for road trips, special occasions, or just munching with your best bud.
Grab your baking sheet, and let’s whip up these Nutter Butter Cookies—your kitchen’s about to smell like a peanut butter paradise!
Some of our other favorite PEANUT BUTTER RECIPES we have on our site include: Easy Peanut Butter Overnight Oats Recipe, Reeses Peanut Butter Cup Cookies (Sandwich Cookies), and Moist Peanut Butter Cake Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE NUTTER BUTTER COOKIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE CRUNCHY PEANUT BUTTER?
- CAN THESE BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Homemade Nutter Butter Cookies Recipe
WHY THIS RECIPE WORKS:
- Super Easy – Simple ingredients and no weird stuff like soy lecithin—just pure peanut joy!
- Double Peanut Power – Real peanut butter in the cookie dough and creamy filling for peanut butter lovers.
- Fun to Shape – That fork trick makes them look like the classic nutter butter cookie, but tastier!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
For the cookies:
- Creamy peanut butter
- Salted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
For the filling:
- Creamy peanut butter
- Unsalted butter
- Powdered sugar
- Heavy cream
- Vanilla extract
HOW TO MAKE NUTTER BUTTER COOKIES:
- Preheat the oven to 350°F—line sheet trays with parchment paper set aside.
- In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter with the butter until smooth.
- Add the brown sugar and granulated sugar and mix until combined.
- Add the eggs one at a time, ensuring they’re thoroughly mixed in before adding them to the next.
- Stir in the vanilla.
- Stir in the flour and baking soda until there are no dry patches. Scrape down the sides as needed.
- Place 2 dollops, 1 tablespoon of dough each next to each other about 3 inches apart on the prepared sheet trays. Using a fork, make a cross-hatch pattern in the cookie dough, gently pressing down the cookie dough.
- Bake for 12-13 minutes until golden brown, and they no longer appear glossy on the outside. Let cool on the sheet tray for 5 minutes, and transfer to a wire rack to cool completely.
- While the cookies are baking, make the frosting by mixing the peanut butter and butter together in a medium-sized bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment until smooth.
- Add the powdered sugar a little at a time until mixed in; it will be thick.
- Add the heavy cream and vanilla, mix it until combined, then whip on medium-high speed for 2 minutes.
- Add frosting to the bottoms of half of the cookies.
- Top with another cookie to form a sandwich. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE CRUNCHY PEANUT BUTTER?
You bet!
Crunchy peanut butter adds a fun crispy texture to your peanut cookies—just keep the amounts the same, and you’re golden brown!
See what I did there? Ha!
CAN THESE BE MADE AHEAD?
Totally! Bake the cookies and stash them in an airtight container for a few days.
Add the filling later, or make them fully and chill them for up to a week—perfect for school recipes or a quick snack!
ANY ADDITIONS?
Want to make your Homemade Nutter Butter Cookie Recipe extra awesome? Of course you do!
- A sprinkle of sea salt for a sweet-and-salty vibe
- Chocolate drizzle to turn them into peanut butter cups
- Chopped peanuts in the filling for a crunchy texture
- A dusting of powdered sugar for that classic look
- Mini chocolate chips in the cookie dough
- A swirl of maple syrup in the creamy filling
- Crushed crispy wafers on the sides
- A pinch of cinnamon in the dough for a warm kick
- A dip in melted chocolate—because peanut butter desserts deserve it!
- Candy sprinkles for a party-ready homemade nutter butter cookie recipe
ANY SUBSTITUTIONS?
Switch it up all you like. Here are some ideas to get you started:
- Use natural peanut butter instead of creamy peanut butter—stir it well for a healthier alternative!
- Swap unsalted butter with palm oil or canola oil in the cookies (use a bit less oil).
- Try almond flour instead of all-purpose flour for a nutty twist—use a little less to keep it soft.
- Replace heavy cream with milk in the filling—it’ll still be a sweet peanut butter filling!
- Use brown sugar only if you’re out of granulated sugar—just double up for sweetness.
- Swap vanilla extract with a tiny bit of artificial flavor for a funky change.
HOW TO STORE:
Refrigerator
Pop them in an airtight container or a cookie sheet covered with plastic wrap.
They’ll stay fresh and chewy in the fridge for up to a week—great for sneaking a last bite later!
Freezer
Wrap each cookie sandwich in plastic wrap, then toss them in a freezer bag.
They’ll keep for up to 3 months—thaw at room temperature for a quick peanut butter fix!
DANA’S TIPS AND TRICKS:
- Room Temp Rules – Let your butter soften at room temperature so it mixes smooth, not lumpy!
- Fork It Up – Press that cross-hatch gently with a fork to get the peanut shape without flattening your dough balls.
- Cool Off – Let the cookies chill on a wire rack before adding the filling, or it’ll melt everywhere!
- Whip Fast – Use your stand mixer or hand mixer on medium speed to make the creamy filling fluffy.
- Even Scoops – Use a cookie cutter or spoon to keep your dough balls the perfect size for sandwiching.
- Taste the Magic – Sneak a nibble of the filling—it’s the best part, and you deserve it!
There you have it, friends—Nutter Butter Cookies that are peanut butter perfection!
These soft peanut butter cookies beat any package of nutter butters or storebought cookies hands down.
Homemade Nutter Butter Cookies Recipe
Ingredients
For the cookies:
- 1 1/4 cups creamy peanut butter
- 1 cup salted butter softened
- 1 1/4 cups light brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
For the filling:
- 1 cup + 2 tablespoons creamy peanut butter
- 3/4 cup unsalted butter softened
- 3 1/3 cups powdered sugar
- 6 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F—line sheet trays with parchment paper set aside.
- In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter with the butter until smooth.1 1/4 cups creamy peanut butter, 1 cup salted butter
- Add the brown sugar and granulated sugar and mix until combined.1 1/4 cups light brown sugar, 3/4 cup granulated sugar
- Add the eggs one at a time, ensuring they’re thoroughly mixed in before adding them to the next.2 large eggs
- Stir in the vanilla.1 1/2 teaspoons vanilla extract
- Stir in the flour and baking soda until there are no dry patches. Scrape down the sides as needed.2 cups all-purpose flour, 1 teaspoon baking soda
- Place 2 dollops, 1 tablespoon of dough each next to each other about 3 inches apart on the prepared sheet trays. Using a fork, make a cross-hatch pattern in the cookie dough, gently pressing down the cookie dough.
- Bake for 12-13 minutes until golden brown, and they no longer appear glossy on the outside. Let cool on the sheet tray for 5 minutes, and transfer to a wire rack to cool completely.
- While the cookies are baking, make the frosting by mixing the peanut butter and butter together in a medium-sized bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment until smooth.1 cup + 2 tablespoons creamy peanut butter, 3/4 cup unsalted butter
- Add the powdered sugar a little at a time until mixed in; it will be thick.3 1/3 cups powdered sugar
- Add the heavy cream and vanilla, mix it until combined, then whip on medium-high speed for 2 minutes.6 tablespoons heavy cream, 1 1/2 teaspoons vanilla extract
- Add frosting to the bottoms of half of the cookies.
- Top with another cookie to form a sandwich. Serve immediately.
Notes
- Room Temp Rules – Let your butter soften at room temperature so it mixes smooth, not lumpy!
- Fork It Up – Press that cross-hatch gently with a fork to get the peanut shape without flattening your dough balls.
- Cool Off – Let the cookies chill on a wire rack before adding the filling, or it’ll melt everywhere!
- Whip Fast – Use your stand mixer or hand mixer on medium speed to make the creamy filling fluffy.
- Even Scoops – Use a cookie cutter or spoon to keep your dough balls the perfect size for sandwiching.
- Taste the Magic – Sneak a nibble of the filling—it’s the best part, and you deserve it!
Nutrition
Love This Recipe?
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