Nutter Butters

I remember making these nutter butters on a rainy afternoon when my craving for something peanut buttery kicked in and I didn’t feel like going to the store so I threw together a quick homemade version and the results were so rich chewy and peanut-packed that I’ve never gone back to the store-bought ones.

What I love most is how incredibly easy they are to whip up and how they hit that perfect balance of salty sweet and soft with just a bit of crunch on the outside and a creamy peanut butter center that makes each bite melt in your mouth.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Peanut butter – The heart of the cookie and filling bringing rich nutty flavor
• Butter – Helps create a tender cookie texture and adds richness
• Brown sugar – Gives a soft chewy bite with deep caramel notes
• Granulated sugar – Adds sweetness and helps crisp up the edges
• Egg – Binds everything together and adds richness
• Vanilla extract – Enhances the overall cookie flavor
• All-purpose flour – Provides structure and a soft base for the cookies
• Baking soda – Helps the cookies rise slightly for a tender texture
• Salt – Balances the sweetness and brings out the peanut flavor
• Powdered sugar – Blended with peanut butter for a creamy smooth filling

Tools You’ll Need

• Mixing bowls – One for wet ingredients and another for dry
• Hand or stand mixer – To cream the butter sugars and peanut butter together
• Measuring cups and spoons – For accurate ingredient use
• Cookie scoop or tablespoon – To portion out even-sized cookies
• Fork – To create the signature crisscross pattern on top
• Baking sheet – To bake the cookies evenly
• Parchment paper – Prevents sticking and helps with even browning
• Cooling rack – So the cookies can cool without overbaking

Instructions

Step 1: Preheat the Oven

I start by preheating my oven to 350°F so it’s hot and ready once the dough is prepped.

Step 2: Make the Dough

In a large bowl I cream together the peanut butter butter brown sugar and granulated sugar until light and fluffy then I mix in the egg and vanilla.

Step 3: Add the Dry Ingredients

I stir in the flour baking soda and salt just until the dough forms making sure not to overmix so the cookies stay soft.

Step 4: Shape the Cookies

I scoop the dough into small balls roll them gently then press down with a fork in a crisscross pattern to flatten slightly.

Step 5: Bake

I bake them for 8 to 10 minutes until the edges are just set then let them cool on the sheet for a few minutes before transferring to a rack.

Step 6: Prepare the Filling

While the cookies cool I mix together peanut butter and powdered sugar until smooth and thick enough to spread.

Step 7: Assemble the Sandwiches

Once the cookies are fully cool I spread a dollop of the filling on the flat side of one cookie then gently press another on top to make a sandwich.

Tips

Don’t overbake the cookies or they’ll lose that soft chewy center

Chill the dough for 15 minutes if it’s too sticky to handle

You can roll the dough balls in extra sugar for a sweet crunchy coating

Ways to Serve

Enjoy them with a cold glass of milk as an afternoon treat

Wrap them up for a lunchbox dessert or holiday cookie box

Freeze a batch for a quick sweet snack whenever the craving hits

Frequently Asked Questions

Can I make Nutter Butters ahead of time?

Yes! Bake and store them unfilled then add the peanut butter filling before serving to keep them fresh.

Can I use crunchy peanut butter?

Absolutely! It adds a nice texture to the cookies and filling if you like a bit of crunch.

How do I store homemade Nutter Butters?

Keep them in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

See You in the Kitchen

I hope you try making these homemade nutter butters soon! They’re fun to make incredibly peanutty and totally satisfying. Let me know how they turn out or if you give them a personal twist.

Happy Cooking!

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