I love making these Nutter Butter Sandwich Cookies when I want something nostalgic, rich, and packed with peanut butter flavor. I get soft, chewy cookies with crisp edges, then sandwich them with a creamy peanut butter filling that feels both homemade and classic. Every bite reminds me why peanut butter desserts never go out of style.
Why You’ll Love This Recipe
I like this recipe because it uses simple pantry ingredients and delivers bakery-style results at home. I get a perfect balance of sweet and salty, and the texture stays soft even after storing. I also enjoy how easy it is to customize the filling or cookie size depending on my mood or occasion.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookies
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup unsalted butter, softened to room temperature
1 cup packed light brown sugar
½ cup granulated sugar
¾ cup creamy peanut butter
1 large egg, room temperature
1 teaspoon vanilla extract
For the filling
½ cup creamy peanut butter
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk, as needed
Directions
I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper.
I whisk together the flour, baking soda, and salt in a bowl and set it aside. In another bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy. I mix in the peanut butter, egg, and vanilla until smooth.
I gradually add the dry ingredients to the wet mixture and stir until just combined. I scoop small portions of dough, roll them into balls, and place them on the baking sheets. I gently flatten each one with a fork in a crisscross pattern.
I bake the cookies for 10 to 12 minutes, then let them cool on the pan for a few minutes before transferring them to a wire rack.
For the filling, I beat together the peanut butter, butter, powdered sugar, and vanilla. I add milk a little at a time until the filling is smooth and spreadable. Once the cookies are fully cooled, I spread filling on the flat side of one cookie and sandwich it with another.
Servings And Timing
I usually get about 20 sandwich cookies from this recipe.
Prep time: 20 minutes
Bake time: 10–12 minutes per batch
Total time: about 45 minutes
Variations
I sometimes use crunchy peanut butter for added texture. When I want a sweeter filling, I mix in a bit of honey or maple syrup. For a chocolate twist, I like adding mini chocolate chips to the cookie dough or dipping half of each sandwich in melted chocolate.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. I let chilled cookies sit at room temperature for about 10 minutes before serving so the filling softens nicely.
FAQs
Can I make the dough ahead of time?
I often prepare the dough a day in advance and store it covered in the refrigerator until I am ready to bake.
Can I freeze these cookies?
I freeze the baked cookies without filling for up to 2 months, then add the filling after thawing.
Do I have to use creamy peanut butter?
I prefer creamy for a smooth texture, but crunchy works well if I want extra bite.
Why did my cookies spread too much?
I notice this happens if the butter is too soft, so I make sure it is just at room temperature.
Can I make them smaller or larger?
I adjust the scoop size easily and just keep an eye on the baking time.
Conclusion
I always enjoy making these Nutter Butter Sandwich Cookies because they are comforting, flavorful, and fun to assemble. They work perfectly for sharing, gifting, or simply enjoying with a glass of milk, and I never regret adding them to my baking rotation.
These Nutter Butter Sandwich Cookies are soft, chewy peanut butter cookies filled with a creamy peanut butter frosting. They bring classic flavor and homemade charm to any dessert table—perfect for sharing or snacking.
Total Time:45 minutes
Yield:20 sandwich cookies
Ingredients
For the cookies:
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
¾ cup creamy peanut butter
1 large egg, room temperature
1 teaspoon vanilla extract
For the filling:
½ cup creamy peanut butter
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk, as needed
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
Mix in peanut butter, egg, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Scoop dough into small balls, place on baking sheet, and flatten each with a fork in a crisscross pattern.
Bake for 10–12 minutes or until lightly golden. Let cool on the pan for 5 minutes, then transfer to a wire rack.
For the filling: Beat peanut butter and butter until smooth. Add powdered sugar and vanilla, then mix. Add milk 1 tablespoon at a time until the consistency is creamy and spreadable.
Once cookies are fully cooled, spread filling on the flat side of one cookie and sandwich with another.
Notes
Use crunchy peanut butter for texture.
Add honey or maple syrup to the filling for extra sweetness.
Dip in melted chocolate for a fancier twist.
Chill dough slightly if cookies spread too much during baking.
Let chilled cookies come to room temperature before serving for soft filling.
