Soft-baked peanut butter cookies sandwiched around a thick, creamy peanut butter filling—these Homemade Nutter Butter Cookies take the classic store-bought favorite to a whole new level. If you love peanut butter (and really, who doesn’t?), this recipe is about to become your new obsession.
Nutter Butters have always been a guilty pleasure of mine, but once I realized how easy they are to make at home, there was no turning back. Just like most things, homemade tastes so much better. These cookies are bigger, softer, and generously filled—basically a double-stuffed dream come true.
Why You’ll Love These Cookies
- Thick, soft-baked cookies with crisp edges
- Ultra-creamy peanut butter filling (seriously irresistible)
- Bigger and better than store-bought Nutter Butters
- Simple ingredients and easy steps
- Perfect for peanut butter lovers, parties, and bake sales
Each sandwich cookie is layered with peanut butter on peanut butter on peanut butter—and yes, it’s as heavenly as it sounds.
What Makes Them Special
Instead of thin, crunchy cookies, this homemade version uses soft, chewy peanut butter cookies that stay tender even after assembling. The filling is a smooth peanut butter buttercream that’s rich, fluffy, and dangerously snackable straight from the bowl.
They may not look factory-perfect—and that’s part of the charm. What they lack in uniformity, they more than make up for in flavor.
Ingredients
Peanut Butter Cookies
- All-purpose flour
- Baking soda
- Kosher salt
- Unsalted butter, softened
- Light brown sugar
- Creamy peanut butter
- Large egg
- Pure vanilla extract
- Granulated sugar (for rolling)
Peanut Butter Filling
- Unsalted butter, softened
- Creamy peanut butter
- Powdered sugar
- Milk
- Vanilla extract
(Full ingredient amounts are listed in the printable recipe card below.)
How to Make Homemade Nutter Butter Cookies
1. Prepare the Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Whisk together the dry ingredients in one bowl. In another bowl, cream the butter, brown sugar, and peanut butter until light and fluffy. Add the egg and vanilla, then gradually mix in the dry ingredients until just combined.
2. Shape the Cookies
Scoop dough into small portions and roll into balls, then shape each into a short log. Roll each log in granulated sugar until fully coated.
Place dough logs on the baking sheet about 2 inches apart. Use a fork to create a criss-cross pattern, then gently pinch the center to create that classic peanut shape.
3. Bake
Bake for 10–12 minutes, just until the edges are lightly golden while the centers remain soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Peanut Butter Filling
Beat butter and peanut butter until fluffy. Add powdered sugar, milk, and vanilla extract, mixing until smooth and creamy.
Once cookies are completely cool, pair them up. Spread about 1 tablespoon of filling onto the bottom of one cookie, then gently press another cookie on top to create a sandwich.
Storage & Prep Tips
- Storage: Keep cookies in an airtight container at room temperature for 3–4 days
- Make Ahead: Dough can be chilled for up to 24 hours before baking
- Gluten-Free Option: Substitute a 1:1 gluten-free all-purpose flour
Pro Tips for Best Results
- Use room temperature ingredients for smooth dough and filling
- Don’t overbake—soft centers are key
- Chill dough briefly if cookies spread too much
- For extra indulgence, slightly overfill the sandwiches
Final Thoughts
These Homemade Nutter Butter Cookies are everything you love about the classic—only better. Bigger, softer, creamier, and packed with bold peanut butter flavor, they’re guaranteed to impress anyone who takes a bite.