Name: Homemade Copycat Nutter Butters Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup creamy peanut butter; 1/2 cup granulated sugar (plus extra for topping); 1/2 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup creamy peanut butter; 1/4 cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons milk (as needed for texture)

Ingredients

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup granulated sugar (plus extra for topping)

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup creamy peanut butter (for filling)

1/4 cup unsalted butter, softened (for filling)

1 cup powdered sugar

1 teaspoon vanilla extract (for filling)

1–2 tablespoons milk (as needed for texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Step 3: Add the egg and vanilla extract, mixing until fully combined.

Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.

Step 5: Roll the dough into small balls about 1 inch in diameter. Shape each ball into an oval and press gently with a fork to create the classic crosshatch pattern. Sprinkle the tops lightly with granulated sugar.

Step 6: Bake the cookies for 8–10 minutes, or until they are lightly golden. Remove from the oven and let cool completely on a wire rack.

Step 7: To make the filling, beat together the peanut butter and softened butter until smooth. Add the powdered sugar and vanilla extract, mixing until creamy. If the mixture is too thick, add milk one tablespoon at a time until you reach the desired consistency.

Step 8: Once the cookies are completely cool, spread or pipe the filling onto the flat side of one cookie and sandwich it with another.

Tips & Variations

For a crunchier texture, add chopped peanuts to the dough before baking.

If you prefer natural peanut butter, choose a smooth, no-sugar-added variety for a less sweet cookie.

Try substituting half of the granulated sugar with coconut sugar for a richer flavor.

To make the filling extra fluffy, whip the butter and peanut butter longer before adding powdered sugar.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you like a bit of texture in the cookies and filling. Just be aware that it will change the smoothness of the frosting slightly.

Do I have to use both granulated and brown sugar?

Using both adds depth of flavor and moisture. Brown sugar contributes a slight caramel note and softness, while granulated sugar helps with crispness. You can experiment, but using both yields the best balance.