I love how rich and peanut buttery these cookies are. The combination of creamy filling and tender cookies makes every bite satisfying. I also appreciate that I can control the sweetness and texture when I make them from scratch. Whenever I am craving something nostalgic and homemade, this recipe is my go-to.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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)
Directions
I begin by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. I then add the egg and vanilla extract, mixing until everything is well combined.
In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
I roll the dough into small balls, about 1 inch in size. I gently shape them into ovals and press the tops with a fork to create the classic crosshatch pattern. I sprinkle the tops lightly with granulated sugar for a subtle crunch.
I bake the cookies for 8 to 10 minutes, just until they are lightly golden. I allow them to cool completely before adding the filling.
For the filling, I beat together the peanut butter and softened butter until smooth. I add the powdered sugar and vanilla extract, mixing until creamy. If needed, I add milk one tablespoon at a time until I reach the desired consistency.
Once the cookies are completely cool, I spread or pipe the filling onto the flat side of one cookie and top it with another to create sandwich cookies.
Servings And Timing
This recipe makes 12 servings (about 12 sandwich cookies). Prep time: 20 minutes Cook time: 8–10 minutes Total time: 30 minutes
Variations
I sometimes dip half of each sandwich cookie in melted chocolate for an extra indulgent twist. When I want a bit of texture, I use crunchy peanut butter instead of creamy. I have also added a pinch of cinnamon to the dough for a warm flavor variation. For a fun look, I occasionally shape the cookies more like classic peanut shapes.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I keep them in the refrigerator for up to a week. I can also freeze the assembled cookies for up to 2 months and let them thaw at room temperature before serving.
FAQs
Can I Make The Dough Ahead Of Time?
I can prepare the dough in advance and refrigerate it for up to 24 hours. I let it sit at room temperature for a few minutes before shaping and baking.
Can I Use Natural Peanut Butter?
I can, but I make sure it is well stirred and not too oily. The texture may be slightly softer.
How Do I Know When The Cookies Are Done?
I look for lightly golden edges. I avoid overbaking because they will continue to firm up as they cool.
Can I Freeze The Cookies?
I freeze them in an airtight container or freezer-safe bag for up to 2 months. I let them thaw completely before enjoying.
Why Is My Filling Too Thick Or Too Thin?
If the filling is too thick, I add a little more milk. If it is too thin, I mix in a bit more powdered sugar until it reaches the right consistency.
Conclusion
These homemade copycat Nutter Butters are one of my favorite sweet treats to bake. I love the rich peanut butter flavor and the creamy filling tucked between two soft cookies. They are simple to make, nostalgic, and always a hit whenever I share them. When I want a homemade version of a classic favorite, this is the recipe I trust.
Soft peanut butter sandwich cookies filled with creamy peanut butter frosting just like the classic favorite. This easy homemade cookie recipe is perfect for dessert trays, holidays, or sweet snack cravings.
Author:Sarah
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:12 servings (about 12 sandwich cookies)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Cookies:
½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar (plus extra for topping)
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
For the Filling:
½ cup creamy peanut butter
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed for texture)
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter & Sugars:
In a large bowl, beat together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg & Vanilla:
Mix in egg and vanilla extract until fully combined.
Combine Dry Ingredients:
In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients and mix until a soft dough forms.
Shape the Cookies:
Roll dough into 1-inch balls, shape into ovals, and gently flatten. Use a fork to press a crosshatch pattern on top. Lightly sprinkle with granulated sugar.
Bake:
Bake for 8–10 minutes or until lightly golden around the edges. Let cookies cool completely on a wire rack.
Make the Filling:
Beat peanut butter and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Add milk 1 tablespoon at a time until the filling reaches a spreadable consistency.
Assemble Sandwiches:
Spread or pipe filling onto the flat side of one cookie and top with another cookie to create a sandwich.
Notes
Do not overbake — cookies will continue to firm up as they cool.
For a classic look, shape cookies slightly narrower in the center for that peanut shape.
Chill the filling for 10 minutes if it becomes too soft while assembling.
Store in an airtight container at room temperature for up to 5 days.
