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A soft, homemade peanut butter sandwich cookie, these Homemade Nutter Butters are even better than the store-bought version with their buttery peanut butter cookies and from-scratch peanut butter frosting.

Homemade Nutter Butters Recipe

Peanut butter cookies have always been a family favorite around here – and I’ll be honest, I tend to just stick to the 3-ingredient peanut butter cookie recipe on the side of the peanut butter jar.

But, this week I thought I’d make something a little more special and decadent and was inspired by the classic Nutter Butter cookie.

These homemade nutter butters are softer than the original, but if you’d prefer a crunchier peanut butter cookie, you can bake your cookies a little longer. Cook them a bit under the crispiness that you’d like in your final cookies as they will crisp up a bit once cooled.

These cookies are the perfect combination of chewy on the inside with crispy edges. The cookies themselves are buttery, nutty, slightly salted and not too sweet, which is perfect once you sandwich two together with that thick and creamy peanut butter frosting. 

Other than their amazing flavor, my favorite thing about these easy peanut butter sandwich cookies is that the dough doesn’t need any chill time in the refrigerator. Just whip up the dough and get to baking!

As with most baking recipes, it’s important that your eggs and butter are at room temperature before proceeding with the dough, or else the dough will not combine correctly. I always have some butter in a dish on the counter, but my trick to getting eggs to room temperature faster is to stick them in a bowl of very warm (but not boiling) water for about 10 minutes.

Variations on these Nutter Butter Cookies:

• swap out the peanut butter frosting for your favorite vanilla buttercream or chocolate frosting
• dip half of the cookies in melted chocolate
• make these cookies gluten-free by swapping out the all-purpose flour for a C4C blend (my friend tried this and verified it worked perfectly)
• swap out the peanut butter frosting for plain old peanut butter
• swap out 2 Tablespoons of the butter called for in the frosting for honey
• skip the peanut shape and just make regular circular cookies for a smaller cookie and larger recipe yield

Check out our quick recipe video to see how easy these peanut butter sandwich cookies are to make – and then don’t forget to scroll down to grab your free printable recipe card:

More Fun Copycat Recipes

• Homemade Nutella (with Video)
• Copycat Cracker Barrel Fried Apples
• Homemade OREOs from Sugar Hero
• Homemade Slice and Bake Heart Cookies
• Copycat Cinnabuns
• Copycat Lofthouse Sugar Cookies from Life Made Sweeter
• Copycat Cinnamon Dolce Latte

Homemade Nutter Butter Ingredients

Peanut Butter Cookie Ingredients:

• All-Purpose Flour
• Baking Soda
• Salt
• Butter, softened at room temperature
• Brown Sugar
• Smooth Peanut Butter
• Egg, room temperature
• Vanilla Extract
• White Sugar

Peanut Butter Filling:

• Butter, softened
• Smooth Peanut Butter
• Powdered Icing Sugar
• Whole Milk
• Vanilla Extract

Scroll down to the printable recipe card for full measurements.

Tip: swap out two tablespoons of the butter for honey, if desired.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Mixing Bowl
• Cookie Sheet
• Silicone Baking Mat
• Offset Spatula

How to Make Homemade Nutter Butters

Peanut Butter Cookie Directions:

Preheat oven to 350°F and line a cookie sheet with parchment paper. Set aside.

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

Using an electric mixer, beat together butter, brown sugar and peanut butter for 2 minutes, or until smooth and sugar is no longer visibly grainy.

Beat in the egg and vanilla until combined.

Gradually mix in the dry ingredients until just blended. Do not overmix the cookie dough.

Roll the peanut butter cookie dough into 1 inch balls.

Shape each ball into a log and 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 sides 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 the baking sheet for 5 minutes before removing to a wire rack to cool completely. If they have lost their shape a bit, pinch them in the center while still warm to retain that classic peanut butter shape.

Peanut Butter Filling Directions:

Using an electric mixer, beat the butter on medium speed until fluffy, about 2 minutes.

Beat in peanut butter, 1 cup of powdered icing sugar, milk and vanilla until combined.

Gradually beat in remaining powdered sugar until smooth.

Cookie Assembly Directions:

Pair up cookies to try to match similar sizes.

Spoon 1 tablespoon of filling onto the bottom cookie and sandwich the top cookie overtop.

Repeat with all remaining cookies and filling.

Pin this Homemade Nutter Butter Cookie recipe for your next peanut butter dessert craving:

Grab your free printable for our homemade nutter butter cookies recipe:

I hope the peanut butter fans in your life love this homemade Nutter Butter recipe as much as my family did!

For more scrumptious cookies, check out our full cookie recipe collection here:

For more decadent desserts, check out our full dessert recipe collection here: