Homemade Nutter Butter Cookies: Chewy Peanut Butter Sandwich Cookies Recipe

Nutter Butter Cookies. Need I say more? If you need a little convincing, read on.

Think soft, peanut-flavored cookies shaped like the classic Nutter Butter, sandwiched around a silky, sweet peanut butter filling. Homemade Nutter Butter Cookies bring that nostalgic flavor home—rich peanut butter in both the cookie and the filling, with a tender center and a pleasant golden edge.

I love recreating classics from scratch, and this recipe replaces shelf-stable additives and oils with real, simple ingredients. After a few tweaks and tests, this version delivers a familiar taste with a fresher homemade texture.

This recipe is approachable for bakers of any skill level. The dough is forgiving, shaping is fun, and the filling comes together quickly while the cookies bake. You’ll end up with sandwiches that are better than store-bought and free from unwanted additives.

They’re perfect for packing on road trips, gifting for a special occasion, or sharing over coffee. Your kitchen will smell like a peanut butter dream while they bake.

1. Super Easy – Simple pantry ingredients and straightforward steps make this an easy bake for anyone.
2. Double Peanut Power – Peanut butter in the dough and in the filling gives a layered peanut flavor that fans will love.
3. Fun to Shape – A quick fork cross-hatch creates the familiar peanut look without special tools.

For the cookies:

• Creamy peanut butter
• Salted butter (softened)
• Light brown sugar (packed)
• Granulated sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Baking soda

For the filling:

• Creamy peanut butter
• Unsalted butter (softened)
• Powdered sugar
• Heavy cream
• Vanilla extract

1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
2. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the creamy peanut butter and softened salted butter until smooth.
3. Add the light brown sugar and granulated sugar, mixing until combined and fluffy.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Mix in the all-purpose flour and baking soda until no dry streaks remain, scraping the bowl as needed.
6. Scoop tablespoon-sized portions of dough into pairs, placing two dollops next to each other about 3 inches apart. Gently press each pair with a fork to create a cross-hatch peanut shape.
7. Bake 12–13 minutes, or until the cookies are golden and no longer glossy. Allow them to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

1. While the cookies bake, prepare the filling: beat the creamy peanut butter and softened unsalted butter until smooth.
2. Gradually add the powdered sugar, mixing until combined and thick.
3. Add the heavy cream and vanilla, blend until smooth, then whip on medium-high speed for about 2 minutes to make the filling light and fluffy.
4. Spread filling on the bottom of half the cookies, then top with the remaining cookies to form sandwiches.
5. Serve immediately or chill briefly to set the filling.

CAN I USE CRUNCHY PEANUT BUTTER?

Yes. Crunchy peanut butter adds extra texture and a nutty crunch. Use the same amounts called for in the recipe.

CAN THESE BE MADE AHEAD?

Absolutely. Bake the cookies ahead of time and store them in an airtight container for a few days. Add the filling just before serving for best texture, or assemble the sandwiches and refrigerate for up to a week.

ANY ADDITIONS?

Here are optional add-ins to personalize the cookies:

• A sprinkle of sea salt on the filling for a sweet-and-salty balance
• Drizzle melted chocolate over finished sandwiches
• Fold chopped peanuts into the filling for extra crunch
• Add mini chocolate chips to the dough
• Dust with powdered sugar for a finished look
• Dip half the sandwiches in melted chocolate for a decadent touch

ANY SUBSTITUTIONS?

Swap ingredients as needed—some suggestions:

• Use natural peanut butter (stir well) for a less processed option.
• Substitute milk for heavy cream in the filling if preferred.
• Try almond or other nut flours in small amounts for a different texture (adjust quantities).
• Use all brown sugar (in place of some granulated sugar) for a deeper caramel note.

Refrigerator

Store assembled cookie sandwiches in an airtight container in the fridge for up to one week. They remain soft and flavorful.

Freezer

Wrap each sandwich individually and place in a freezer bag for up to three months. Thaw at room temperature before serving.

There you have it—homemade Nutter Butter Cookies that capture the classic flavor with a fresh, homemade touch. These sandwich cookies are soft, peanut-forward, and satisfying.

If you try the recipe, let the author know how they turned out in the comments section of the original post.

5 from 1 vote

Homemade Nutter Butter Cookies Recipe

Author Dana DeVolk

Prep: 20 mins

Cook: 13 mins

Nutter Butter Cookies. Need I say more? If you need a little convincing, read on.

Ingredients

For the cookies:

• 1 1/4 cups creamy peanut butter
• 1 cup salted butter, softened
• 1 1/4 cups light brown sugar, packed
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda

For the filling:

• 1 cup + 2 tablespoons creamy peanut butter
• 3/4 cup unsalted butter, softened
• 3 1/3 cups powdered sugar
• 6 tablespoons heavy cream
• 1 1/2 teaspoons vanilla extract

Instructions

• Preheat the oven to 350°F and line baking sheets with parchment paper.
• Cream peanut butter and softened salted butter until smooth.
• Add brown sugar and granulated sugar and mix until combined.
• Add eggs one at a time, then stir in the vanilla extract.
• Mix in flour and baking soda until incorporated, scraping the bowl as needed.
• Place two tablespoon-sized dollops together about 3 inches apart and press a cross-hatch with a fork.
• Bake 12–13 minutes until golden and not glossy. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
• While cookies bake, beat peanut butter and unsalted butter until smooth, then add powdered sugar gradually.
• Add heavy cream and vanilla, whip for 2 minutes until fluffy.
• Spread filling on the bottoms of half the cookies, top with remaining cookies to form sandwiches, and serve.

Notes

• Let butter soften to room temperature for a smooth dough.
• Press the fork cross-hatch gently to retain the shape.
• Cool cookies fully before filling to prevent melting.
• Whip the filling until light and airy for the best texture.
• Use consistent scoops for even sandwich sizes.

Nutrition

Calories: 543kcal | Carbohydrates: 57g | Protein: 9g

Course Dessert

Cuisine American