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Copycat Nutter Butters Recipe

Copycat Nutter Butters Recipe
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★★★★★

4.9 from 26 reviews

This Copycat Nutter Butters recipe recreates the classic peanut butter sandwich cookie with a buttery, tender cookie exterior and a creamy peanut butter filling. Perfectly sweet with a slightly salty kick, these homemade Nutter Butters are a delightful treat to enjoy with milk or as an anytime snack.

Ingredients

Scale

Cookie Dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar (plus extra for topping)
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Filling

  • 1/2 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for texture)

Instructions

  1. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, 1/2 cup creamy peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract until fully incorporated.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until the dough forms and no dry flour remains.
  3. Shape the Cookies: Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and lightly flatten them. Sprinkle a tiny bit of granulated sugar on top of each cookie dough disc for texture and sweetness.
  4. Imprint the Pattern: Using a fork or a special cookie stamp, gently press to create the classic Nutter Butter ridges and lines on each cookie surface.
  5. Bake the Cookies: Place the cookies on a parchment-lined baking sheet about 2 inches apart. Bake for 8-10 minutes or until the edges start to turn golden. Remove from oven and allow them to cool completely on a wire rack.
  6. Make the Filling: In a bowl, beat together 1/2 cup creamy peanut butter and 1/4 cup softened unsalted butter until smooth and creamy. Add powdered sugar and 1 teaspoon vanilla extract, mixing well. Add 1–2 tablespoons milk gradually until the filling reaches a spreadable consistency.
  7. Assemble the Cookies: Pair cookies of similar size. Spread a generous amount of filling on the flat side of one cookie and sandwich it with its pair, gently pressing together.
  8. Serve and Store: Enjoy immediately or store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Notes

  • For the best texture, ensure the butter is softened but not melted.
  • If you want a more pronounced peanut flavor, use natural peanut butter without added sugar.
  • Adjust the milk in the filling gradually to avoid a runny consistency.
  • Cookies can be stored in the freezer after assembling; thaw before serving.

Nutrition

Keywords: Nutter Butters, peanut butter cookies, homemade cookies, peanut butter filling, sandwich cookies

Find it online: https://zestywithzane.com/copycat-nutter-butters-recipe/