If you grew up loving Nutter Butters — those nostalgic peanut-shaped sandwich cookies with creamy peanut butter filling — then get ready to fall in love all over again. These Homemade Copycat Nutter Butters taste like the classic cookie but with richer peanut flavor, softer texture, and a dreamy homemade peanut butter cream that blows the packaged version out of the water.

The best part? They’re incredibly easy to make. No fancy ingredients. No cookie cutter required (you shape them by hand!). And they bake quickly, making them perfect for holidays, bake sales, after-school snacks, or whenever you’re craving that perfect peanut butter treat.

Imagine two soft, lightly crisp peanut butter cookies with deep roasted peanut flavor, sandwiched around a fluffy peanut butter frosting. They melt in your mouth, store beautifully, and taste like childhood — only better.

Why This Copycat Nutter Butter Recipe Works

1. Soft, tender peanut butter cookies

Unlike the crunchy store version, these have a soft bite with crisp edges — the ideal sandwich cookie texture.

2. Rich peanut butter flavor

Peanut butter in both the cookies AND the filling = perfection.

3. Easy shaping technique

Pinch, press with a fork, bake. No molds or special cutters.

4. A creamy filling that tastes like peanut butter buttercream

Sweet, fluffy, smooth, and not overly oily.

5. They store well

Perfect for gifting, snacking, and meal prep treats.

Ingredients

Peanut Butter Cookies

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Peanut Butter Filling

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk (as needed for consistency)

Instructions

Make the Cookies

1. Cream peanut butter and butter.
   In a large bowl, beat peanut butter and softened butter until smooth and fluffy.
2. Add sugars & egg.
   Beat in granulated sugar, brown sugar, egg, and vanilla until combined.
3. Mix dry ingredients.
   In another bowl, whisk flour, baking soda, baking powder, and salt.
4. Combine dough.
   Add dry ingredients to wet and mix until a soft dough forms.
5. Shape cookies.
   Roll dough into 1-inch balls. Pinch each ball in the center to create a peanut shape.
6. Create the signature “Nutter Butter” pattern.
   Use a fork to gently press horizontal lines on each cookie, then vertical lines to create a crosshatch peanut shell effect.
7. Bake.
   Bake at 350°F (175°C) for 8–10 minutes, until edges are set but centers remain soft.
8. Cool completely.
   Let cookies cool on a wire rack.

Homemade Copycat Nutter Butters

Soft peanut-shaped cookies sandwiched with creamy peanut butter frosting — a delicious homemade twist on classic Nutter Butters.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 22 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 210

Ingredients

  

Peanut Butter Cookies

• 1 cup creamy peanut butter
• 0.5 cup unsalted butter softened
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt

Peanut Butter Filling

• 0.5 cup creamy peanut butter
• 0.25 cup unsalted butter softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk as needed

Equipment

• Mixing bowls
• Hand mixer
• Baking sheet
• Wire rack

Method

 

1. Beat peanut butter and butter until smooth.
2. Add sugars, egg, and vanilla; mix until creamy.
3. Whisk dry ingredients and add to wet mixture.
4. Roll dough into balls, pinch into peanut shapes, and press with fork for pattern.
5. Bake at 350°F for 8–10 minutes; cool completely.
6. Beat filling ingredients until smooth; add milk as needed.
7. Spread filling between two cookies and sandwich together.

Notes

For thinner cookies, flatten dough slightly before baking. Add crushed peanuts for extra crunch.

Make the Filling

9. Beat peanut butter & butter.
   Mix until creamy.
10. Add powdered sugar & vanilla.
    Beat until smooth and thick.
11. Adjust consistency.
    Add milk 1 tbsp at a time until spreadable but not runny.

Assemble the Cookies

12. Spread filling.
    Add 1–2 teaspoons filling to the bottom of one cookie.
13. Sandwich.
    Gently press a second cookie on top.
14. Serve.
    Enjoy immediately or chill for a firmer texture.

Tips for Perfect Copycat Nutter Butters

Use creamy peanut butter (not natural).

Natural peanut butter separates and alters texture.

Don’t overbake.

They should look slightly soft out of the oven — they firm as they cool.

For thinner cookies:

Flatten dough slightly before baking.

Want extra crunch?

Add ¼ cup crushed peanuts to the dough.

For a more authentic color:

Add 1 tsp extra brown sugar for caramelization.

Variations

Chocolate-Dipped Nutter Butters

Dip half the cookie sandwich in melted chocolate.

Double Peanut Butter Filling

Add 2 extra tbsp peanut butter to the frosting for extra punch.

Chocolate Peanut Butter Filling

Add 2 tbsp cocoa powder.

Mini Nutter Butters

Roll smaller dough balls and bake 1–2 minutes less.

Serving Ideas

• Pack in lunchboxes
• Dessert boards
• Gift bags
• After-school snack
• Crushed over ice cream
• Dunked in warm milk

Storage

Room Temp: 5 days
Refrigerator: 7 days
Freezer: up to 2 months (assembled or unassembled)

They taste AMAZING chilled.