Fun, easy to make, soft, lightly crumbly homemade peanut butter sandwich cookies with a creamy peanut butter filling in a fun to eat peanut shell shape.
There are only a handful of store bought cookies that I buy occasionally, usually Oreos and Nutter Butter peanut butter sandwich cookies. Recently I bought a package of Nutter Butter Cookies and while my husband was munching on one he said I should try making them at home.
Homemade Nutter Butter Cookie Recipe
- Flour: all purpose flour is used here, easy and you always have it on hand
- Butter: use real butter and unsalted for this recipe, you’ll use it in the cookies and in the frosting
- Brown sugar: this is the sweetened for the cookies and lends to a nice color
- Egg: this helps find the cookies together
- Peanut butter: you can use chunky or smooth peanut butter here. Just be sure you are using a kind like Jif or Skippy and not a natural peanut butter where the oil separates and you need to stir it. That kind doesn’t have the right texture for this recipe.
- Powdered sugar: you’ll use this in the center frosting
- Milk: just a little bit goes in the frosting to help it be spreadable
- These couldn’t be easier! Mix up the ingredients for the cookies like you do any cookies recipe.
- Shape the cookies by rolling some of the dough into a log and flattening it with a fork. Pinch the centers of your oblong oval so that it has that classic peanut or Nutter Butter cookie shape.
- Bake and cool.
- Mix up your peanut butter frosting and spread it between two cookies. Enjoy!
Shaping the cookies:
At first I thought I’d have to use a cookie cutter and it would be time-consuming to make them, but he said he thought we could just pinch them in the middle. So a few days later I decided to give them a try. I searched to see if anyone else had made homemade nutter butters. There were lots of homemade nutter butter posts, and most of them just pinched the dough in the middle.
So I just used my husband favorite peanut butter cookie recipe and adapted it to make nutter butters pinched in the middle.
Frequently Asked Questions
This is a homemade peanut butter frosting made with butter, peanut butter, powdered sugar, a little milk, and vanilla. Then it is spread between too cookies and is SO good!
It’s a crispy peanut butter sandwich cookie with a layer of peanut butter icing in the middle.
My homemade peanut butter sandwich cookies are softer than the store bought cookies, because I like a softer cookie. If you like your cookies crisp, cook them a little longer. They were also larger than a packaged Nutter Butter cookie, so just one cookie should satisfy your peanut butter cookie craving.
More cookie recipes you might like:
- Peanut Butter Chocolate Chip Skookie
- Peanut Butter Nutella Cookie Cups
- Chunky Peanut Butter Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
If you’ve tried this Nutter Butter Cookie recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Homemade Nutter Butter Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- 1 cup firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup peanut butter chunky or creamy
- Additional sugar for coating cookies
- 4 tablespoon butter room temperature
- ½ cup peanut butter chunky or creamy
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla
- Preheat oven to 350°.
- In a small bowl, mix together flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream together butter and brown sugar. Add the egg and vanilla and beat until well combined. Add the peanut butter and mix to combine. Add the dry ingredients and mix until just blended.
- Form dough into 1 inch balls. Roll in sugar. Shape into a log. Roll log in sugar. Place logs on cookie sheet about 2 inches apart. Using the tines of a fork, make a criss-cross pattern in the dough. Pinch the middle of the cookie to make a peanut shape.
- Bake 10-12 minutes, until lightly browned on the edges and still soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- In a large mixing bowl, beat butter on medium speed until fluffy. Beat in peanut butter, 1 cup powdered sugar, the milk and vanilla. Gradually beat in remaining powdered sugar until smooth.
- To assemble when the cookies have cooled completely, add a scant tablespoon of icing to the bottom side of one cookie and spread it out. Add a second cookie to the icing so that the two bottom sides are facing the frosting. Repeat with remaining cookies.
- You can use creamy peanut butter for this recipe. I love it with creamy and my husband loves it with chunky. Just be sure to use a peanut butter like Jif or Skippy and not a natural kind that the oil separates. The natural peanut butter doesn’t have the right texture for this recipe.
You’ll love how rich and creamy these peanut butter cookies are and they are just so fun to eat. Enjoy!