Homemade Copycat Nutter Butters 

These Homemade Copycat Nutter Butters deliver that nostalgic joy of the classic peanut butter sandwich cookie made ever so fresh with pantry staples. Expect soft, chewy cookie shells with just a hint of crisp around the edge and a rich, sweet‑salty peanut butter cream inside. They’re perfect for after‑school treats or wholesome nostalgia for adults. Convenient to make, child‑friendly, and far tastier than store‑bought versions, this recipe promises satisfying bites and homemade comfort in every sandwich cookie.

Ingredients

For the cookies:

• Unsalted butter, softened
  
  

• Creamy peanut butter
  
  

• Granulated sugar (plus extra for topping)
  
  

• Brown sugar
  
  

• Egg
  
  

• Vanilla extract
  
  

• All-purpose flour
  
  

• Baking soda
  
  

• Salt
  
  

For the filling:

• Creamy peanut butter
  
  

• Unsalted butter, softened
  
  

• Powdered sugar
  
  

• Vanilla extract
  
  

• Milk (add as needed for desired texture)
  
  

Directions

1. Preheat your oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
   
   

2. In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy.
   
   

3. Stir in the egg and vanilla extract until fully incorporated.
   
   

4. In a separate bowl, whisk the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
   
   

5. Roll dough into 1‑inch balls, then gently shape into ovals. Place them spaced on the prepared baking sheet.
   
   

6. Press each oval with a fork in a criss‑cross pattern; lightly sprinkle with granulated sugar.
   
   

7. Bake for 8–10 minutes, until the edges are just golden—do not overbake.
   
   

8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
   
   

9. For the filling, beat together the peanut butter and softened butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Add milk, 1 tablespoon at a time, until spreadable.
   
   

10. Once cookies are fully cool, spread or pipe filling onto the flat side of one cookie. Sandwich with another cookie. Repeat until all are assembled.
    
    

Nutrients (per sandwich cookie, approximate)

• Calories: 267 kcal
  
  

• Carbs: 24 g
  
  

• Protein: 10 g
  
  

• Fat: 17 g (saturated 2 g, polyunsaturated 2 g, monounsaturated 3 g)
  
  

• Sodium: 118 mg
  
  

• Potassium: 185 mg
  
  

• Fiber: 3 g
  
  

• Sugar: 13 g
  
  

• Calcium: 66 mg
  
  

• Iron: 1 mg