These homemade Nutter Butters sandwich cookies are soft, chewy, and packed with rich peanut butter flavor. With a tender peanut butter cookie exterior and a creamy peanut butter filling, they taste even better than the classic store-bought version. Perfect for sharing, gifting, or enjoying with a glass of milk, this recipe brings bakery-quality cookies right to your kitchen.
Why You’ll Love This Recipe
Made with simple pantry ingredients
Rich, nutty flavor in every bite
Soft and chewy texture with a creamy filling
No artificial preservatives
Perfect for holidays, bake sales, or everyday treats
Easy to customize with different fillings or decorations
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookie dough:
1 cup (226 g) unsalted butter, softened to room temperature
1 cup (250 g) creamy peanut butter
1 cup (200 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the peanut butter filling:
1 cup (250 g) creamy peanut butter
1/2 cup (113 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
2 to 3 tablespoons milk
1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Scoop about 1 tablespoon of dough and roll into a ball. Shape into an oval and gently flatten with your hand. Use a fork to create a crisscross pattern on top to resemble the classic Nutter Butter design.
Place cookies about 2 inches apart on the prepared baking sheets.
Bake for 9 to 11 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To prepare the filling, beat together peanut butter and softened butter until smooth. Gradually add powdered sugar. Mix in vanilla extract and 2 tablespoons of milk. Add more milk if needed to reach a smooth, spreadable consistency.
Spread or pipe filling onto the flat side of one cookie and top with another cookie to form a sandwich. Press gently to secure.
Servings and timing
Servings: Approximately 24 sandwich cookies
Prep time: 20 minutes
Bake time: 10 minutes per batch
Cooling and assembly time: 20 minutes
Total time: About 50 minutes
Variations
Chocolate drizzle: Melt semi-sweet chocolate and drizzle over assembled cookies for a decorative finish.
Crunchy peanut butter: Substitute crunchy peanut butter for added texture.
Chocolate filling: Replace 1/4 cup of powdered sugar with unsweetened cocoa powder in the filling for a chocolate-peanut butter twist.
Mini version: Use smaller portions of dough to create bite-sized sandwich cookies.
Gluten-free option: Substitute with a 1:1 gluten-free baking flour blend.
Storage/Reheating
Store assembled cookies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to 1 week. Let cookies sit at room temperature for 15 minutes before serving for the best texture.
Unfilled cookies can be frozen in an airtight container for up to 3 months. Thaw at room temperature before assembling.
Assembled cookies can also be frozen. Separate layers with parchment paper and thaw before serving.
FAQs
Can I use natural peanut butter?
Yes, but make sure it is well stirred. Natural peanut butter can make the dough slightly softer, so you may need to chill it before baking.
Why did my cookies spread too much?
This can happen if the butter was too soft or melted. Chilling the dough for 30 minutes before baking can help prevent spreading.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours before baking.
How do I make perfectly shaped cookies?
Shape the dough into ovals and gently press with a fork to create the signature crisscross pattern.
Can I reduce the sugar?
Reducing sugar may affect texture and spread. For best results, follow the measurements provided.
What type of peanut butter works best?
Creamy, no-stir peanut butter provides the most consistent texture for both the cookies and filling.
Can I make these cookies dairy-free?
Yes, substitute the butter with a plant-based butter alternative and use dairy-free milk in the filling.
How do I keep the filling from being too thick?
Add milk one tablespoon at a time until the filling reaches a smooth, spreadable consistency.
Can I double this recipe?
Yes, this recipe doubles well. Make sure to mix thoroughly and bake in batches.
Do these cookies travel well?
Yes, once fully set, they hold up well in airtight containers, making them great for gifting or parties.
Conclusion
Homemade Nutter Butters sandwich cookies are a deliciously nostalgic treat with a fresh, from-scratch flavor. With their soft peanut butter cookies and creamy filling, they are sure to become a favorite in your baking rotation. Whether you enjoy them plain, drizzled with chocolate, or customized with your own twist, these cookies deliver rich peanut butter goodness in every bite.
Homemade Nutter Butters Sandwich Cookies are soft, chewy peanut butter cookies filled with a rich and creamy peanut butter frosting, delivering nostalgic flavor with a fresh, from-scratch taste.
Total Time:50 minutes
Yield:24 sandwich cookies
Ingredients
1 cup (226 g) unsalted butter, softened
1 cup (250 g) creamy peanut butter
1 cup (200 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (250 g) creamy peanut butter (for filling)
1/2 cup (113 g) unsalted butter, softened (for filling)
3 cups (360 g) powdered sugar, sifted
2–3 tablespoons milk
1 teaspoon vanilla extract (for filling)
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet ingredients and mix until just combined.
Scoop 1 tablespoon of dough, roll into a ball, shape into an oval, and gently flatten. Press with a fork to create a crisscross pattern.
Place cookies 2 inches apart on prepared baking sheets.
Bake for 9–11 minutes until edges are lightly golden. Cool 5 minutes on sheet, then transfer to wire rack to cool completely.
For filling, beat peanut butter and butter until smooth. Gradually add powdered sugar.
Mix in vanilla and 2 tablespoons milk. Add additional milk as needed for spreadable consistency.
Spread or pipe filling onto flat side of one cookie and sandwich with another. Press gently to secure.
Notes
Chill dough 30 minutes if cookies spread too much.
Do not overbake; centers will firm as they cool.
Add milk gradually to control filling consistency.
Use creamy, no-stir peanut butter for best texture.
