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Homemade Copycat Nutter Butters Recipe

Homemade Copycat Nutter Butters Recipe
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★★★★★

5 from 15 reviews

These homemade copycat Nutter Butters are delicious peanut butter sandwich cookies with a soft, chewy texture and a creamy peanut butter filling. Perfect for peanut butter lovers, this recipe replicates the classic snack using simple ingredients and straightforward steps, resulting in a delightful treat that pairs well with milk or tea.

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: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  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 usually takes about 3-4 minutes.
  3. Add Egg and Vanilla: Mix in the large egg and vanilla extract until the batter is smooth and fully combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until the dough forms and is fully incorporated.
  5. Shape Cookies: Roll the dough into small balls about 1 inch in size. Then, shape each ball into an oval shape. Press down on the cookies with a fork to create the classic crosshatch pattern on top. Lightly sprinkle granulated sugar over the tops for a slight crunch and sweetness.
  6. Bake Cookies: Place the cookies on the prepared baking sheet and bake for 8–10 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
  7. Prepare Filling: While the cookies cool, beat together the peanut butter and softened butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Add milk one tablespoon at a time to achieve the desired creamy consistency for spreading.
  8. Assemble Sandwiches: Once the cookies are fully cooled, spread or pipe the peanut butter filling onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat until all cookies are filled.

Notes

  • For best results, ensure the butter is softened but not melted before creaming with sugars.
  • Use creamy peanut butter for a smoother dough and filling; chunky peanut butter will alter texture.
  • If the filling is too thick, add milk slowly to reach the desired spreadable consistency.
  • Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
  • These cookies freeze well, both baked and assembled; thaw at room temperature before serving.

Nutrition

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

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