Homemade Nutter Butter Cookies

fourteen nutter butters with seven of them on white tray with one broken in half, with bowl of peanuts beside and white flowers.

Homemade Nutter Butter Cookies

Extra peanut-y, crisp, sweet, and oh-so delicious! These Homemade Nutter Butter Cookies taste even BETTER than the store-bought version. Bonus? They're easy and fun to make!

Course: Desserts

Cuisine: American

Prep Time: 1

Cook Time: 12

Total Time: 1 12

Servings:

Calories: 217kcal

Ingredients

Cookies

1 cup all purpose flour*
½ teaspoon baking soda
¼ teaspoon salt
6 Tablespoons unsalted butter room temperature
½ cup creamy peanut butter
⅔ cup granulated sugar
1 large egg room temperature
¼ teaspoon vanilla extract

Filling

2 Tablespoons unsalted butter room temperature
¾ cup creamy peanut butter
¾ cup powdered sugar sifted
⅛ teaspoon salt

Instructions

Cookies

Heat oven to 350℉.
Line sheet pans with parchment paper. Set aside.
With an electric mixer, beat butter, peanut butter, and sugar until light and fluffy, about 3-4 minutes.
Add egg and vanilla.
Beat until fully incorporated.
Add flour, baking soda, and salt.
Mix only to combine.
Divide dough into 1 teaspoon portions.
Roll into balls.
Place 2 balls ¼ inch from each other on prepared pan.
Flatten dough to ½ inch.
Use the tines of a fork to make crosshatch pattern on each cookie. (See photos above.)
Repeat for remaining dough.
Bake for 12 minutes, or until just starting to color.
Let cool on pan.

Filling

In a medium bowl, beat butter and peanut butter until smooth and creamy. about 1 minute.
Mix in powdered sugar and salt.

Putting It Together

Turn over half the cookies.
Carefully, spread with 1 Tablespoon filling.
Top with other half of cookies.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

Substitutions:

Make sure the butter and eggs are room temperature.
When beating the butter and peanut butter together (for the cookie and the filling), make sure that the butter is completely incorporated before moving on to the next step. You don't want chunks of butter in your cookie or filling!
Be careful to not over mix the cookie dough.
On a half-sized sheet pan, you can fit 32 balls, which will be 16 cookies per pan. Do not do more than this, as they do spread a little bit!
Be careful when filling the cookies. The actual peanut butter cookie can be very fragile. So, try to not apply a lot of pressure.

Expert Tips:

You can use almost any nut butter in place of the peanut butter.
Want to make this recipe dairy-free? Use your favorite non-dairy butter!
To make this recipe vegan, use your favorite plant-based butter, as well as vegan egg substitute. We personally like to use aquafaba!

Nutrition