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Homemade Copycat Nutter Butters Recipe

Homemade Copycat Nutter Butters Recipe
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★★★★★

4.9 from 20 reviews

This homemade copycat version of Nutter Butters captures the classic peanut butter cookie sandwich with a creamy, sweet filling. Crisp on the outside with a distinctive crosshatch pattern, these cookies are perfectly paired with a rich peanut butter frosting that melts in your mouth, making an irresistible treat for peanut butter lovers.

Ingredients

Scale

Cookie Dough

  • 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 and Prepare Baking Sheet: 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 Butter and Sugars: In a large bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial for a tender cookie texture.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing well until fully combined for flavor and binding.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Avoid overmixing to keep cookies tender.
  6. Shape Cookies with Crosshatch Pattern: Roll dough into small 1-inch balls, gently shape into ovals. Press each cookie with a fork to create the signature crosshatch pattern. Lightly sprinkle tops with granulated sugar for a slight crunch.
  7. Bake the Cookies: Place cookies on the prepared baking sheet and bake for 8 to 10 minutes, or until they are lightly golden around the edges. Remove and allow them to cool completely on a wire rack.
  8. Prepare the Filling: Beat together the peanut butter and softened butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Slowly add milk, one tablespoon at a time, until the filling reaches a spreadable consistency.
  9. Assemble the Sandwiches: Once the cookies are cool, spread or pipe the peanut butter filling onto the flat side of one cookie, then top with another cookie to create a sandwich. Press gently to adhere.

Notes

  • Make sure butter is softened but not melted for proper creaming.
  • Use creamy peanut butter for a smooth dough and filling texture.
  • Adjust milk quantity in filling for desired creaminess; avoid making it too runny.
  • Cookies should be completely cooled before filling to prevent melting.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend.

Nutrition

Keywords: Nutter Butters, peanut butter cookies, homemade peanut butter cookies, peanut butter sandwich cookies, copycat cookies

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