Copycat Nutter Butter Cookies
If you grew up loving Nutter Butter cookies, you’re going to adore this homemade version! These Copycat Nutter Butter Cookies are buttery, peanutty, and filled with a creamy peanut butter frosting that makes them taste even better than the store-bought classic. With their signature peanut shape and crisscross texture, they’re nostalgic, fun to make, and absolutely irresistible.
Why You’ll Love This Recipe
Better than store-bought: Freshly baked with real ingredients, no preservatives.
Fun to shape: The peanut silhouette adds a playful touch.
Perfectly balanced: Sweet, salty, and nutty in every bite.
Crowd-pleaser: Great for parties, bake sales, or just a treat with milk.
Ingredients
For the Cookies
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter (not natural or oily)
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2½ cups all-purpose flour
For the Filling
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
2 to 3 tablespoons milk or heavy cream
Pinch of salt (optional, for balance)
Step-by-Step Instructions
- Make the Dough
In a large bowl, beat softened butter and peanut butter until smooth.
Add granulated and brown sugars; mix on medium speed for 2–3 minutes until fluffy.
Beat in eggs one at a time, then add vanilla, baking powder, and baking soda.
Gradually incorporate flour until a soft dough forms.
- Chill
Cover the bowl and refrigerate dough for at least 1 hour (or up to 2 days).
Chilling ensures the cookies hold their shape while baking.
- Preheat & Prep
Heat oven to 375°F (190°C).
Line baking sheets with parchment paper.
- Shape the Cookies
Scoop tablespoon-sized portions of dough.
Roll each into a 3- to 4-inch log, then flatten slightly into an oval.
Place on baking sheets, spaced 2 inches apart.
- Add Texture
Press the tines of a fork gently across each oval in one direction, then again perpendicularly to create a crisscross pattern.
Pinch the center inward with your fingers to form a classic peanut silhouette.
- Bake
Bake for 7–8 minutes, just until edges begin to turn golden.
The centers will look soft—that’s perfect.
Let cool on the pan for 2–3 minutes before transferring to a wire rack to cool completely.
- Make the Filling
Beat butter and peanut butter until smooth and creamy.
Gradually add powdered sugar, then enough milk to reach a thick but spreadable consistency.
- Assemble
Spread about 1 tablespoon of filling onto the flat side of one cooled cookie.
Top with another to form a sandwich.
Repeat with remaining cookies.
Tips for Success
Use creamy peanut butter: Natural peanut butter tends to separate and won’t give the right texture.
Don’t overbake: The cookies should look slightly soft in the center when you pull them out.
Chill the dough: This step is key for keeping the peanut shape intact.
Make them mini: For bite-sized treats, roll smaller logs and reduce baking time slightly.
Variations
Chocolate drizzle: Dip half the cookie in melted chocolate for a Reese’s-inspired twist.
Crunchy filling: Add crushed peanuts to the filling for extra texture.
Holiday version: Tint the filling with food coloring (red or green) for festive cookie sandwiches.
Serving Ideas
With a tall glass of cold milk (classic combo).
On a dessert platter with brownies and fudge.
Wrapped individually for bake sales or party favors.
Storage
Room temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps well for up to 1 week.
Freezer: Freeze unfilled cookies for up to 2 months. Assemble after thawing for best texture.
These Copycat Nutter Butter Cookies are nostalgic, fun, and downright delicious. Once you try them, you may never go back to the packaged version again!