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Homemade Copycat Nutter Butters Recipe

Homemade Copycat Nutter Butters Recipe
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★★★★★

5.2 from 19 reviews

This homemade copycat Nutter Butters recipe features soft, peanut buttery cookies with a creamy, rich peanut butter filling. Perfectly spiced and sweetened, these peanut butter sandwich cookies are easy to make from scratch and guaranteed to satisfy your sweet tooth with a nostalgic crunch and smooth filling.

Ingredients

Scale

Cookies:

  • 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

Filling:

  • 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)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Ingredients: In a large bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and mix until everything is fully combined and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and flavor.
  5. Make the Dough: Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms that can hold its shape but is not too sticky.
  6. Shape Cookies: Roll the dough into approximately 1-inch balls, then shape each into an oval. Press each oval with a fork to create the signature crosshatch pattern and lightly sprinkle the tops with additional granulated sugar for a slight crunch.
  7. Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until they turn lightly golden around the edges. Remove from the oven and let them cool completely on a wire rack to firm up before filling.
  8. Prepare Filling: In a mixing bowl, beat together the peanut butter and softened butter until smooth and creamy. Add the powdered sugar and vanilla extract and continue to mix. Gradually add milk one tablespoon at a time until the filling reaches a spreadable consistency.
  9. Assemble Cookies: Once the cookies are completely cooled, spread or pipe the peanut butter filling onto the flat side of one cookie, then sandwich with another cookie on top to create the classic Nutter Butter cookie sandwich.

Notes

  • For firmer cookies, chill the dough for 30 minutes before shaping and baking.
  • If the filling is too thick, add a little more milk, one teaspoon at a time, for easier spreading.
  • Store cookies in an airtight container at room temperature for up to 5 days or refrigerate to extend freshness.
  • These cookies freeze well for up to 2 months; thaw at room temperature before serving.
  • Use creamy peanut butter for the best texture in both dough and filling.

Nutrition

Keywords: Nutter Butters, Peanut Butter Cookies, Homemade Nutter Butters, Peanut Butter Sandwich Cookies, Copycat Cookie Recipe

Find it online: https://spiceupwithsophie.com/homemade-copycat-nutter-butters-recipe/