Easy Homemade Copycat Nutter Butter Cookies
Dive headfirst into nostalgia with these surprisingly simple and incredibly quick homemade Copycat Nutter Butter Cookies. Delightfully soft, packed with peanut butter flavor, and perfect for dunking in milk, they're even better than the ones you remember from childhood!
Equipment
- Large mixing bowl
- Electric mixer
- Medium-sized bowl
- Baking sheet
- Parchment paper
- Fork
- Wire rack
Ingredients
For the Cookies
- 0.5 cup unsalted butter 1 stick, softened
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1.25 cups all-purpose flour
- 0.75 tsp baking soda
- 0.25 tsp salt
For the Peanut Butter Filling
- 0.5 cup creamy peanut butter
- 0.25 cup unsalted butter 1/2 stick, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk 1-2 tablespoons, as needed
Instructions
- Step 1: Get oven ready. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: Cream wet ingredients. In a large mixing bowl, beat softened butter, creamy peanut butter, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy (about a couple of minutes).
- Step 3: Add egg and vanilla. Crack in the large egg and pour in the vanilla extract. Beat until everything is just combined, avoiding overmixing.
- Step 4: Whisk dry ingredients. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Step 5: Combine dough. Gradually add the dry ingredients to your wet ingredients, mixing on low speed until a soft dough forms and flour streaks disappear. Stop mixing as soon as combined to prevent tough cookies.
- Step 6: Shape and decorate. Roll the dough into small, 1-inch balls. Gently press each ball into an oval and flatten it slightly. Take a fork and press it onto the top of each cookie twice (once, then perpendicularly) to create the signature crosshatch pattern. Lightly sprinkle the tops with a little extra granulated sugar for sparkle and crunch.
- Step 7: Bake cookies. Pop your shaped cookies into the preheated oven for 8-10 minutes, until the edges are lightly golden. They might still look a little soft in the center.
- Step 8: Cool completely. As soon as they come out of the oven, transfer your cookies to a wire rack to cool completely. They must be fully cooled before adding the filling.
- Step 9: Prepare filling. While your cookies are cooling, make the peanut butter filling. In a medium bowl, beat together the creamy peanut butter and softened butter until wonderfully smooth. Add in the powdered sugar and vanilla extract, mixing until creamy and well combined.
- Step 10: Adjust filling consistency. Add 1-2 tablespoons of milk, one tablespoon at a time, mixing after each addition, until you reach your desired spreadable consistency (smooth but firm enough to hold its shape).
- Step 11: Assemble sandwiches. Once your cookies are completely cool, grab one cookie and spread or pipe a generous amount of the creamy peanut butter filling onto its flat side. Gently top it with another cookie, pressing down slightly to create a delicious peanut butter sandwich. Repeat until all your cookies are paired up.
Notes
Substitutions & Additions: For a textural twist, swap in crunchy peanut butter for both the cookies and the filling. Drizzle finished sandwich cookies with melted semi-sweet or milk chocolate. Fold a handful of mini chocolate chips into the cookie dough. Add a tiny pinch (1/4 teaspoon) of espresso powder to the cookie dough to deepen the flavor. Experiment with different extracts, like almond extract, for a slightly different flavor profile.
Tips for Success: Room temperature butter is crucial for a smooth, well-incorporated dough and filling. Avoid overmixing the dough once flour is added to prevent tough cookies. Ensure cookies are completely cooled before adding the filling to prevent melting. Add milk to the filling slowly, one tablespoon at a time, to achieve the perfect spreadable consistency. For uniform cookies, use a small cookie scoop for the dough balls. The cookie dough can be made ahead, wrapped tightly, and stored in the refrigerator for up to 3 days; let it come to room temperature for 15-20 minutes before shaping.
Storage: Store assembled cookies in an airtight container at room temperature for up to 5-7 days. For a firmer cookie or in warm climates, refrigerate for up to 10 days. Baked cookies (before filling) can be frozen for up to 3 months; thaw before filling. Assembled sandwich cookies can be frozen in a single layer in an airtight container for up to 1 month; thaw at room temperature or in the fridge before enjoying.