Bring all the nostalgic charm of the classic peanut butter sandwich cookie right into your kitchen with these Homemade Copycat Nutter Butters. Made with simple pantry ingredients, these soft and chewy peanut butter cookies hug a smooth, sweet-salty peanut butter cream—creating a tender, rich, and irresistibly satisfying treat.
Why You’ll Love This Recipe
If you adore peanut butter, this recipe checks every box. The cookies are soft with lightly crisp edges, deeply flavorful, and perfectly paired with a creamy peanut butter filling. They’re kid-friendly, freezer-friendly, and taste far fresher than anything store-bought. Whether you’re baking for after-school snacks or craving a nostalgic dessert, these sandwich cookies deliver cozy homemade comfort in every bite.
Ingredients
(Full measurements are listed in the recipe card.)
For the Cookies
- Unsalted butter, softened
- Creamy peanut butter
- Granulated sugar (plus extra for sprinkling)
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
For the Filling
- Creamy peanut butter
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Milk, as needed for texture
How to Make Copycat Nutter Butters
- Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the wet ingredients: Beat together the softened butter, peanut butter, granulated sugar, and brown sugar until creamy and fluffy.
- Add egg + vanilla: Mix in the egg and vanilla until smooth.
- Combine dry ingredients: Whisk flour, baking soda, and salt in a separate bowl. Add to the wet mixture gradually, mixing until a soft dough forms.
- Shape the cookies: Roll dough into 1-inch balls, shape into ovals, and place on the baking sheet. Use a fork to create the classic crisscross pattern, then sprinkle with sugar.
- Bake: Cook for 8–10 minutes, just until the edges turn lightly golden. Allow to cool on the pan for 5 minutes before moving to a wire rack.
- Make the filling: Beat butter and peanut butter until smooth. Add powdered sugar and vanilla; mix until creamy, adding milk as needed for a spreadable consistency.
- Assemble: Spread or pipe filling on the flat side of one cookie, then top with another to form a sandwich. Continue until all cookies are filled.
Servings & Timing
- Yield: 12 sandwich cookies
- Prep Time: 20 minutes
- Bake Time: 10 minutes
- Total Time: 30 minutes
- Calories: ~280 per cookie
Variations
- Crunchy: Use crunchy peanut butter for added texture.
- Chocolate-Dipped: Dip half of each cookie in melted chocolate for an indulgent twist.
- Mini Sandwich Cookies: Roll dough smaller for bite-size treats.
- Nut-Free: Swap peanut butter with sunflower seed butter.
- Honey Kiss: Add a teaspoon of honey to the filling for subtle sweetness.
Storage
- Room Temperature: 5 days in an airtight container
- Refrigerator: Up to 10 days
- Freeze Cookies: Up to 2 months (assembled or unassembled)
- Freeze Dough: Freeze shaped cookie dough on a tray, then store in bags. Bake from frozen with 1–2 extra minutes.
FAQs
Can I use natural peanut butter?
Not recommended—its oily texture can cause spreading and dryness.
How do I keep cookies soft?
Avoid overbaking and store in an airtight container. A slice of bread in the container helps keep them moist.
Can I make the filling ahead?
Yes! Store in the fridge for up to 3 days. Bring to room temperature before using.
Do I need to chill the dough?
Not required, but if your dough seems soft, a quick 15–20 minutes in the fridge helps with shaping.
Are they gluten-free?
Use a 1:1 gluten-free flour blend to make them gluten-friendly.
Can I make them crispier?
Flatten dough more before baking and extend the time by 1–2 minutes.
Conclusion
Homemade Copycat Nutter Butters capture everything you love about the classic treat—sweet, salty, creamy, nutty—and elevate it with fresh, from-scratch flavor. Perfect for gifting, sharing, or satisfying that peanut butter craving, these nostalgic cookies are as fun to make as they are delicious.