Name: Copycat Nutter Butters from Scratch
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ½ cup creamy peanut butter; ½ cup granulated sugar (plus extra for topping); ½ cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1¼ cups all-purpose flour; ¾ teaspoon baking soda; ¼ teaspoon salt; Filling:; ½ cup creamy peanut butter; ¼ cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons milk (as needed)

Jump to Recipe

There’s something wonderfully nostalgic about biting into a Nutter Butter — that perfect balance of sweet, salty, and creamy peanut butter sandwiched between golden, chewy cookies. My Copycat Nutter Butters from Scratch bring that same childhood magic right into your kitchen, made fresh with simple pantry ingredients and real butter for a richer, more indulgent flavor.

These peanut butter sandwich cookies are soft, chewy, and bursting with flavor. They’re buttery on the outside, creamy in the center, and so satisfying that one bite instantly takes you back to after-school snacks and lunchbox treats. The best part? They’re incredibly easy to make and come together in just 30 minutes. So, preheat your oven — we’re about to bake up something special!

Why You’ll Love It

🥜 Full of peanut butter flavor: Double the peanut butter in both cookie and filling.
💛 Soft and chewy texture: Perfectly golden edges with tender centers.
⏱️ Quick & easy: Just 30 minutes start to finish — no chilling required.
🍪 Homemade nostalgia: All the classic taste of store-bought Nutter Butters, made better.
🎁 Perfect for gifting: These sandwich cookies store beautifully and make the sweetest homemade gift.
👩‍🍳 Beginner-friendly: Simple ingredients and steps for foolproof results.

Time Needed

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 sandwich cookies

Ingredients

½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar (plus extra for topping)
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
Filling:
½ cup creamy peanut butter
¼ cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk, as needed

Step-by-Step Instructions

Make the cookie dough Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy — about 2 minutes. Beat in egg and vanilla until smooth.
Combine dry ingredients In another bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
Shape the cookies Roll dough into 1-inch balls, then gently flatten and shape into small ovals. Use a fork to press a crosshatch pattern on top. Sprinkle lightly with sugar for sparkle and crunch.
Bake until golden Place cookies on the prepared sheets and bake 8–10 minutes, until edges are just golden. They’ll look slightly soft — that’s perfect! Cool completely on a wire rack.
Prepare the peanut butter filling Beat peanut butter and butter together until smooth and creamy. Add powdered sugar and vanilla, mixing well. Add milk a little at a time until you reach a fluffy, spreadable consistency.
Assemble your sandwich cookies Once cookies are fully cooled, spread or pipe about a tablespoon of filling onto the flat side of one cookie, then top with another. Press gently to sandwich them together.

Variations to Try

Chocolate Drizzle: Dip half of each cookie sandwich in melted chocolate for a peanut butter-chocolate twist.
Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
Mini Bites: Make smaller cookies for bite-sized treats — perfect for parties or lunchboxes.
Salted Finish: Sprinkle flaky sea salt on top of the cookies before baking for a sweet-salty balance.

Tips from Chef Emma

Don’t overbake — the cookies will continue to firm as they cool.
Cool cookies completely before adding filling to avoid melting.
For a less sweet flavor, use natural peanut butter in both dough and filling.
Store in an airtight container at room temperature up to 3 days or refrigerate for longer freshness.

Nutrition Info per Serving

Serving Size: 1 sandwich cookie
Calories: 280
Carbohydrates: 28g
Sugars: 20g
Fat: 18g
Protein: 5g
Sodium: 140mg

Frequently Asked Questions

Q: Can I freeze the cookies?
A: Yes! Freeze baked cookies (without filling) for up to 3 months. Thaw and assemble before serving.
Q: Can I make these with almond butter?
A: Absolutely. The texture will be similar, though the flavor will be milder.
Q: How do I get the filling perfectly smooth?
A: Beat the butter and peanut butter well before adding sugar — that’s the secret to a silky filling.
Q: Can I double the recipe?
A: Yes, easily! These cookies are great for sharing or gifting.

Final Thoughts

These Copycat Nutter Butters from Scratch are a sweet taste of nostalgia — buttery, chewy, and filled with creamy peanut butter goodness. Whether you’re baking them for your kids, your coworkers, or just to treat yourself, they deliver the perfect homemade version of a beloved classic. Save this recipe to your Cookie Board so you’ll have it ready whenever your peanut butter craving strikes!