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Homemade Copycat Nutter Butters with creamy peanut butter filling

Copycat Nutter Butters From Scratch

These homemade Copycat Nutter Butters are a delightful balance of crunch and creaminess, bringing back nostalgic flavors with an easy recipe.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 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
For the 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

Method
 

Preparation
  1. Cream together 1/2 cup unsalted butter and 1/2 cup creamy peanut butter in a large bowl until smooth and fluffy.
  2. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar, and continue to beat until fully incorporated.
  3. Blend in 1 large egg and 1 teaspoon of vanilla extract until creamy and cohesive.
  4. In a separate bowl, sift together 1 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Roll the dough into small balls, coat them in extra granulated sugar, and place them on a baking sheet lined with parchment paper, pressing each ball with a fork.
  3. Bake for 10-12 minutes until golden brown.
Making the filling
  1. While cooling, mix 1/4 cup softened unsalted butter with 1/2 cup creamy peanut butter until creamy.
  2. Add 1 cup powdered sugar and 1 teaspoon vanilla extract, adjusting texture with milk as needed.
  3. Once cookies are cool, spread filling on one cookie and top with another.

Notes

Let the cookies cool completely before adding the filling for the best texture. Store them in an airtight container at room temperature for up to one week.