Fun, easy to make, soft, 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.
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.
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.
Homemade Nutter Butter Cookies
Ingredients
Cookies
- 1 ½ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup chunky peanut butter
- Additional sugar for coating cookies
Filling
- 4 tablespoon butter room temperature
- ½ cup chunky peanut butter
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla
Instructions
- 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.
- Filling
- 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.
More cookie recipes you might like:
Peanut Butter Chocolate Chip Skookie, Barbara Bakes
Peanut Butter Nutella Cookie Cups, Barbara Bakes
Fudge Filled Irresistible Peanut Butter Cookies, Roxana’s Home Baking
Oatmeal Peanut Butter Cookie Bars, Love and Olive Oil
Peanut Butter M&M Cookies, Fifteen Spatulas
Judy
Excellent recipe. Much better then the store bought ones. I used natural peanut butter which worked well as I like the cookies less sweet.
Liz
It’s been a while since I’ve had a store-bought Nutter Butter, but these are even better than I remember store-bought being! They are soft and sweet and a little bit salty, and I absolutely cannot get over how cute the shape came out! The instructions make these super easy and they are so perfect!
Barbara Schieving
I’m glad they were a big hit – thanks Liz!
Jezenia Martinez
Can I use natural peanut butter??
Barbara Schieving
Probably not without changing the amount of sugar and flour as well.
Christina
would this work with creamy or smooth peanut butter??
Barbara Schieving
Hi Christina – yes, you could substitute smooth peanut butter if you prefer.
Jodi
I need a keto version of this! I didn’t know it till now!
Majeedah Murad
Hi Barbara,
Thanks for sharing this recipe. Do you think these cookies will hold up well if mailed? Do you have any recommendations on what I can do to ensure they arrive intact?
Barbara Schieving
I haven’t tried mailing them, but I think wrapping them individually like in this post https://sallysbakingaddiction.com/heres-the-best-way-to-ship-cookies/ and putting them in a metal tin would work well.
Majeedah Murad
Thank you! I’ll let you know how it worked.
Kathleen Marten
These cookies are fantastic! I am making them for a Baby Shower and I’m going to dip the “bottom” in blue (boy) chocolate and putting eyes on them – This recipe is just so good! Thank you!
Barbara Schieving
Such a fun idea – thanks for sharing Kathleen!
Sean
Should I let the cookie dough cool in the refrigerator before shaping into a log and pinching the middle?
Barbara Schieving
Hi Sean – no you don’t need to refrigerate the dough before shaping it. Enjoy!
Jeri Bullock
They were awesome my god children said best cookie ever!
Thanks for the recipe..
Barbara Schieving
That’s so fun – thanks Jeri!