Homemade Nutter Butter Cookies
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I have made a lot of peanut butter cookies over the years, including my peanut butter haystack cookies, but these homemade Nutter Butter cookies are the ones that get requested again and again.
They are rich, they are soft, and honestly they taste better than the store bought version. Two peanut butter cookies get sandwiched together with a creamy peanut butter filling, and the whole thing tastes like a grown up, homemade take on the cookie you grew up with.
Cookie Ingredients
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 egg
Filling Ingredients
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 4 to 6 tablespoons milk
How to make Copycat Nutter Butter Cookies
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Mix together the peanut butter, sugar and egg. Use a tablespoon portion scoop to scoop the cookie dough into a ball.
Divide that ball in half and roll into two smaller balls. Place the balls next to each other on the baking sheet and use a fork to press the cookies flat, pressing the fork in both directions to create that classic crosshatch shape.
Bake for 8 to 10 minutes or until golden brown on the bottom. Remove from the oven and let the cookies cool completely before adding the filling.
If you need to move the cookies while they are still hot, be careful, since the two balls can separate from each other. I like to leave them on the baking sheet until they cool, but if you do need to move them to a cooling rack, just handle them gently. Once they cool they hold together fine.
How to make Peanut Butter Filling
Using a mixer, add the peanut butter, powdered sugar and 4 tablespoons of milk. Beat until smooth. If needed, add the additional milk a little at a time until you reach a consistency that is easy to pipe onto the cookies.
Place the filling into a piping bag and cut a 1/2 inch tip.
Place one cookie upside down onto a flat surface and pipe the filling into the center of the cookie. Gently press another cookie, bottom side down, onto the filling to make a sandwich. Repeat until all the cookies are sandwiched together.
More Peanut Butter Recipes You’ll Love
Looking for more peanut butter desserts? Give these a try.
- Peanut Butter Haystack Cookies — a no bake cookie made with peanut butter, butterscotch chips and crunchy chow mein noodles.
- Peanut Butter Icebox Cake — layers of peanut butter sandwich cookies and vanilla pudding that soften into a rich, sliceable no bake cake.
- Crockpot Peanut Clusters — an easy slow cooker candy made with just peanuts and chocolate chips.
- Easy Peanut Butter Fudge — a rich, creamy fudge for anyone who cannot get enough peanut butter.
Homemade Nutter Butter Cookies
Equipment
- Parchment Paper
- cookie sheet
- Piping Bag for filling
Ingredients
Cookies
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 egg
Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 4 to 6 tablespoons milk
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Mix together the peanut butter, sugar and egg. Use a tablespoon portion scoop to scoop the cookie dough into a ball. Divide that ball in half and roll into two smaller balls. Place the balls next to each other on the baking sheet and use a fork to press the cookies flat, pressing the fork in both directions to create that classic crosshatch shape.
- Bake for 8 to 10 minutes or until golden brown on the bottom. Remove from the oven and let the cookies cool completely before adding the filling. If you need to move the cookies while they are still hot, be careful, since the two balls can separate from each other. Leave them on the baking sheet until they cool, or if you need to move them to a cooling rack, handle them gently. Once they cool they hold together fine.
Make the Filling
- Using a mixer, add the peanut butter, powdered sugar and 4 tablespoons of milk. Beat until smooth. If needed, add the additional milk a little at a time until you reach a consistency that is easy to pipe onto the cookies.
- Place the filling into a piping bag and cut a 1/2 inch tip.
- Place one cookie upside down onto a flat surface and pipe the filling into the center of the cookie. Gently press another cookie, bottom side down, onto the filling to make a sandwich. Repeat until all the cookies are sandwiched together.
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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