Name: Homemade Copycat Nutter Butters Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup creamy peanut butter; 1/2 cup granulated sugar (plus extra for topping); 1/2 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup creamy peanut butter; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons milk (as needed for texture)

Ingredients

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup granulated sugar (plus extra for topping)

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup creamy peanut butter (for filling)

1/4 cup unsalted butter, softened (for filling)

1 cup powdered sugar

1 teaspoon vanilla extract (for filling)

1–2 tablespoons milk (as needed for texture)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 3: Add the egg and vanilla extract to the creamed mixture, mixing until well combined.

Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.

Step 5: Roll the dough into small balls about 1 inch in diameter, shape each into an oval, then press gently with a fork to create the classic crosshatch pattern. Lightly sprinkle the tops with granulated sugar.

Step 6: Bake the cookies for 8–10 minutes or until they are lightly golden around the edges. Remove from oven and let cool completely on a wire rack.

Step 7: To make the filling, beat together the peanut butter and softened butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy. If needed, add milk one tablespoon at a time until the filling reaches a spreadable consistency.

Step 8: Once the cookies are fully cooled, spread or pipe the filling onto the flat side of one cookie, then sandwich it with another cookie to complete the treat.

Tips & Variations

For a crunchier texture, try using crunchy peanut butter instead of creamy in the dough or filling.

If you prefer a sweeter filling, increase the powdered sugar by 1/4 cup.

To make mini Nutter Butters, roll smaller dough balls and reduce baking time to about 6–7 minutes.

For a dairy-free version, substitute butter with your favorite plant-based margarine and use powdered sugar that is vegan-friendly.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Let refrigerated cookies come to room temperature before serving for the best texture. You can also freeze unfilled cookies for up to 3 months and fill them after thawing.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can help enhance flavors and make the dough easier to handle.

What if I don’t have powdered sugar for the filling?

Powdered sugar is key for a smooth and creamy filling. If you don’t have it, you can blend granulated sugar to a fine powder, but the texture might not be as silky.