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These Homemade Nutter Butters are the tastier, softer, creamier version of the classic cookie. This recipe is one you’ll make you’ll make over and over again.
We are a family totally obsessed with peanut butter over here. Because of that, these cookies have become the most requested recipe of all time. Although, we’re still really crazy about Peanut Butter Cookies and Peanut Butter S’More Cookies!
In fact, here is a whole section of peanut butter recipes!
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No tweaking of recipe needed, these are absolutely perfect. Easy and delicious. Great recipe!
Homemade Nutter Butters
Even if you’re normally not a Nutter Butter fan you’ll love these. This recipe puts those store bought cookies to shame! Yes, they are that good.
They are rich, creamy and just melt in your mouth. And since they only take about 10 minutes to bake, they’re a dessert you can get done quick.
How To Make Homemade Nutter Butters
Making a homemade Nutter Butter cookie is actually pretty easy! Plus, if you already have a favorite peanut butter cookie recipe you know by heart, you can totally use that and fill it with our peanut butter filling.
Here are a couple of tips:
- Make sure your butter is softened.
- Bring your egg to room temperature.
- Be sure to mix the ingredients in the specific order listed.
- The higher quality vanilla, the better tasting the cookie.
Making The Classic Peanut Shape
- To make the peanut shape, roll out a “log” shape and then press your fork down to flatten it. Then, just pinch the sides.
- Not to worry though, you can totally make these in just a regular circular shape. Heck, you could make them in any shape you want. They taste great no matter what!
- To make these Homemade Nutter Butters follow along with the recipe below and enjoy!
Add as Google Trusted SourceHomemade Nutter Butter Cookies
Ingredients
Cookie Ingredients:
- 1 1/2 C flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 C unsalted butter, softened
- 1 C light brown sugar
- 1 C smooth peanut butter
- 1 large egg
- 1/2 tsp pure vanilla extract
- 1/2 C sugar to roll the dough in
Peanut Butter Filling:
- 1/4 C unsalted butter, softened
- 1/2 C smooth peanut butter
- 1 1/2 C powdered sugar
- 2 tbsp whole milk
- 1/4 tsp pure vanilla extract
Instructions
Directions:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper
- In a small bowl, mix together flour, baking soda, and salt; set aside.
- Using a standing mixer, cream together butter, brown sugar and peanut butter.
- Mix in the egg and vanilla until combined.
- Gradually mix in the dry ingredients until just blended.
- Form dough into 1 inch balls.
- Shape into a log and roll log in sugar.
- Place logs on cookie sheet about 2 inches apart.
- Using the tines of a fork, make a criss-cross pattern in the dough.
- Pinch the middle of the cookie to make a peanut shape.
- Bake 10-12 minutes, until lightly browned on the edges and still soft in center.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Filling Directions:
- Using a standing mixer, beat butter on medium speed until fluffy.
- Beat in peanut butter, 1 cup powdered sugar, the milk and vanilla.
- Gradually beat in remaining powdered sugar until smooth.
- Pair up cookies to their respective size partners
- Spoon 1 tablespoon of filling onto the bottom cookie
- Place the top cookie onto the top of the filling and create a sandwich
- Enjoy
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How can I freeze these? Should I freeze the dough or the cookie after baking? Thanks!
No tweaking of recipe needed, these are absolutely perfect. Easy and delicious. Great recipe!
So good!! Question, should I refrigerate these? Wasnt sure since there’s a little milk in the filling. My husband is taking them to work tomorrow. Thanks!
Veganized these with flax egg, homemade almond milk and vegan butter…
And made them gluten free by subbing almond flour and coconut flour!!
Absolutely decadent!!
I will be making them for gift boxes next week!
I really like this recipe, can’t eat the store bought any longer because of diabetes. What’s the changes I’d need to make these sugar free.
Use granulated monk fruit! It tastes like sugar and has no aftertaste. It’s low glycemic.
Use Swerve sweetener. They make powdered and brown sugar. Use natural peanut butter or grind your own peanut butter. They have a peanut butter station at Winco where you can make your own peanut butter.
The best tasting peanut butter cookie recipe I’ve had in a long time. Filling was easy and delicious too. Hope nobody asks what’s in the icingYum
Absolutely fabulous! I will share this recipe with everyone in my family and friends.
These were absolutely delicious!!! They didnt last but a day at my house.
Even yummier, try adding a bit of your favorite preserves for a special touch!
I think a bit of my favorite jelly in the middle of each delicious morsel would be an extra special touch…. JUST SAYING!