These homemade Nutter Butter cookies are soft, rich, and packed with classic peanut butter flavor. With crisp edges, tender centers, and an optional creamy filling, they’re perfect for anyone who loves nostalgic bakery-style treats made right in their own kitchen.
Why You’ll Love This Recipe
These cookies are easy to make with simple pantry ingredients and no special equipment. They have a deep peanut butter taste, a beautiful crisscross pattern, and can be enjoyed as single cookies or turned into indulgent sandwich cookies. They’re great for parties, lunchboxes, or an afternoon treat with tea or milk.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies
1 cup creamy peanut butter
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
For the optional filling
½ cup creamy peanut butter
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Optional topping
½ cup melted chocolate for drizzling or dipping
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the peanut butter, softened butter, granulated sugar, and brown sugar together until light and creamy. Add the egg and vanilla extract, mixing until smooth and fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. Use a fork to gently flatten each ball, creating a crisscross pattern.
Bake for 10 to 12 minutes, until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
To make sandwich cookies, prepare the filling by beating the peanut butter, butter, powdered sugar, and vanilla extract until smooth and fluffy. Spread a generous amount of filling onto the flat side of one cookie and top with another.
If desired, drizzle or dip the assembled cookies with melted chocolate and let it set before serving.
Servings and timing
This recipe makes about 24 cookies, or 12 sandwich cookies if filled.
Prep time: 15 minutes
Baking time: 10–12 minutes per batch
Total time: approximately 30 minutes
Variations
For extra texture, roll the dough balls in granulated sugar before flattening.
You can skip the filling and enjoy them as classic peanut butter cookies.
Add a pinch of cinnamon to the dough for a warm, spiced note.
Drizzle only half the cookies with chocolate for a decorative contrast.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. Filled sandwich cookies are best stored in the refrigerator and brought to room temperature before serving. These cookies do not require reheating, but they can be warmed briefly for a softer texture if unfilled.
FAQs
Can I use natural peanut butter?
It’s best to use creamy, shelf-stable peanut butter, as natural versions can cause the dough to be too oily or crumbly.
Do I have to make the filling?
No, the cookies are delicious on their own without the sandwich filling.
Why do I need to cool the cookies before filling them?
If the cookies are warm, the filling may melt and slide out.
Can I freeze these cookies?
Yes, unfilled cookies freeze well for up to 2 months in an airtight container.
How do I keep the cookies soft?
Avoid overbaking and store them in a sealed container to retain moisture.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.
What makes the crisscross pattern important?
It helps flatten the dense peanut butter dough and ensures even baking.
Can I double the recipe?
Yes, all ingredients can be doubled without adjustments.
Is the chocolate topping necessary?
No, it’s optional and purely for added flavor and decoration.
Can I make smaller cookies?
Yes, reduce the dough ball size and shorten the baking time slightly.
Conclusion
Homemade Nutter Butter cookies are a comforting, flavorful treat that brings together simple ingredients and timeless peanut butter goodness. Whether enjoyed plain, filled, or topped with chocolate, these cookies are sure to become a favorite in your baking rotation.
These homemade Nutter Butter cookies are soft, peanut buttery, and optionally filled with a creamy peanut butter frosting. Perfectly nostalgic and easy to make, they’re a fun, bakery-style treat made right at home.
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional filling:
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Optional topping: 1/2 cup melted chocolate for drizzling or dipping
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract and beat until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Roll dough into 1-inch balls and place on the baking sheet. Flatten gently with a fork to create a crisscross pattern.
Bake for 10–12 minutes, or until edges are lightly golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
For sandwich cookies: Beat peanut butter, butter, powdered sugar, and vanilla extract until smooth. Spread filling on the flat side of a cookie and top with another cookie.
Optional: Drizzle or dip in melted chocolate and let set before serving.
Notes
Roll dough balls in granulated sugar for added texture.
Cool cookies completely before adding filling.
Natural peanut butter is not recommended due to oil separation.
Store filled cookies in the fridge; unfilled can stay at room temp.
