This easy homemade Nutter Butter Cookies Recipe creates perfectly peanutty sandwich cookies with a creamy filling. Fun, easy to make peanut butter sandwich cookies with a creamy peanut butter filling in a fun to eat peanut shell shape—so much better than store-bought!
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Making homemade Nutter Butter cookies is a fun baking project that fills your kitchen with the irresistible aroma of peanut butter.
The process starts with creating a simple peanut butter dough that you’ll shape into the iconic peanut form by pinching the middle after creating the classic criss-cross pattern with a fork.
While the cookies cool on wire racks, you’ll whip up the creamy peanut butter filling that makes these sandwich cookies so special.
The most rewarding moment comes when you finally press two cookies together with the filling, creating that perfect balance of slightly crisp exterior and smooth, rich center that makes homemade Nutter Butters even better than the store-bought version.
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Why You’ll Love This Nutter Butter Cookies Recipe
- Authentic Nostalgic Flavor: These homemade nutter butter cookies perfectly capture the beloved peanut butter sandwich cookie taste you remember, but with fresher ingredients and more pronounced peanut flavor.
- Customizable Peanut Intensity: Unlike store-bought versions, you can control the peanut butter experience by choosing chunky or creamy varieties and adjusting the filling thickness to your preference.
- Perfect Texture Combination: Each bite delivers the ideal contrast between the slightly crisp, peanut-shaped cookies and the creamy, melt-in-your-mouth peanut butter filling.
- Make-Ahead Friendly: These cookies store beautifully for up to a week in an airtight container, making them perfect for planning ahead for parties, lunchboxes, or weekend treats.
🥜 My kids absolutely love it when I surprise them with cookies for an afternoon snack — good old PB cookies never disappoint!
Recipe Ingredients
- All-Purpose Flour
- Baking Soda
- Salt
- Butter
- Brown Sugar
- Egg
- Vanilla Extract
- Peanut Butter — creamy or crunchy
See the recipe card below for full information on ingredients and quantities.
How To Make Nutter Butter Cookies
- 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.
Recipe FAQs
No, natural peanut butter isn’t recommended for this recipe. Stick with commercial brands like Jif or Skippy that don’t separate. Natural peanut butter’s oil separation affects both the dough consistency and the filling texture, potentially resulting in greasy or crumbly cookies.
When stored in an airtight container at room temperature, these cookies remain fresh for up to 5-7 days. For longer storage, you can freeze the assembled cookies for up to 3 months. Let them thaw at room temperature before serving.
While the classic peanut shape is traditional for nutter butter cookies, it’s not required. You can simply make round sandwich cookies if preferred. The peanut shape is achieved by pinching the middle of the cookie after making the fork criss-cross pattern.
Expert Tips
- Cookie Thickness Matters: When flattening with a fork, don’t press too thin or too thick. Aim for about ¼ inch thickness for the perfect balance of crispness and chewiness.
- Cool Completely Before Filling: Patience is key! Allow cookies to cool entirely on a wire rack before adding filling. Otherwise, the warm cookies will cause the filling to melt and ooze out the sides.
- Filling Consistency Trick: If your filling seems too thick, add milk ½ teaspoon at a time. If it’s too thin, add more powdered sugar 1 tablespoon at a time until you reach a spreadable consistency that won’t squish out when bitten.
- Cookie Size: You can adjust the size of your cookies by making smaller or larger dough balls. Just remember to adjust your baking time accordingly—smaller cookies may need only 8-9 minutes, while larger ones might require 12-14 minutes. Watch for lightly browned edges as your indicator.
More Delicious Cookie Recipes to Consider
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Homemade Nutter Butter Cookies
Ingredients
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
Filling
- 4 tablespoon butter room temperature
- ½ cup peanut butter chunky or creamy
- 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.
- 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.
Notes
- 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.
- These can be made gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but the peanut flavor will still shine through. Make sure all other ingredients, especially the vanilla extract, are certified gluten-free.
- Make sure your butter is truly at room temperature for both the cookies and filling. This ensures proper creaming with the sugar and creates the ideal texture for your cookies.
- Once you add the dry ingredients, mix just until combined. Overmixing develops too much gluten, resulting in tough rather than tender cookies.
Kylie Phillips
i’m allergic to peanuts and have always wanted to try nutter butters, so i substituted it with soybutter! they were soooooo good and my friends told me they tasted like the real thing. i did have to add 1/4 cup more flour to the dough since the soybutter was more oily. definitely making these again!
Jennybelle Bowser
Love this. Family favorite. I always double Lol
Melissa Griffiths
So glad you like them Jenny!!
Rose
Can I use one to one gluten free flour?
Melissa Griffiths
I feel like this cookie is a good candidate for using gluten free flour, I’d totally try it. If you do will you let us know??
Tashena Horn
This was definitely a hit, my husband and I love butter butters. The texture of these were on a whole new level. I wasn’t that good at shaping them but I’m okay with circles.
Vallys Pilliod
I use natural peanut butter with no problem.
Jenna
Can you use almond milk or oat milk
Melissa Griffiths
Yep, should work great!
Lynette Ryan
My hubby request these all the time. We love them. Thanks
Diane
I made these today, very good! Mine look twice as big as your picture, so I must have made my logs larger, so they are thinner as commented on in another review. I also was able to make 20 cookies out of my batch, and still had some of the filling.
Rita
GOOD good cookie easy to follow recipe. I would suggest making thinner cookies so it’s not like a ice cream sandwich thickness
Lynn
What’s the best way to store these delicious cookies? I wasn’t sure if they needed to be refrigerated.
Melissa Griffiths
They don’t need to be, just at room temperature in an airtight container if you are going to eat them within a few days. They freeze great too for longer storage.
Jackie Hughes
I.made these, fun to make but can they be refrigerated I’m shipping them out?
Melissa Griffiths
That will work great!
Dave
OMG! I could eat a million of these! I made my first batch at noon and i am on my 4th batch now at 3PM and there are non left! These cookies are going to be the number 1 cookie for the holidays!
Is there a way to make them soft and goo-ie like chocolate chips?
And what would it be like to have chocolate and peanut butter in the middle? Can you come out with a recipe with chocolate too? Thanks! Thank you for the best cookie recipe!
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.
Patsy Adsit
This is a great recipe and it is so delicious!!! I made the cookies and frosting one night and frosted them the next day. The frosting was still just as soft the next day and was the perfect amount to fill the cookies. They are best if the cookies are cooked nice and brown on the bottom.
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!