Homemade Nutter Butter Cookies - Mom On Timeout

These Nutter Butter Cookies are an addictively delicious homemade version of classic peanut butter sandwich cookies! Crisp peanut butter cookies sandwiched together with creamy peanut butter filling, dipped in chocolate and finished with a sprinkle of flaky sea salt. So good!

Love peanut butter desserts? Make sure to try my Peanut Butter Blossoms and Peanut Butter Icebox Cake!

I remember the first time I ever bit into a Nutter Butter. The crunchy peanut buttery cookies and creamy peanut butter filling came together in perfect harmony. Now I love making my own Nutter Butters at home to enjoy with my kids. This version is even better than the ones you can buy in the store!

Nutter Butter cookies are a favorite for both kids and adults, and they’re a must-have all year long. If you’re a peanut butter like myself, these cookies are sure to become a new favorite!

More Peanut Butter Recipes

Anything made with peanut butter is a treat! Enjoy these easy peanut butter recipes when you have a craving:

What You’ll Need

Sandwich cookies can sometimes be difficult or time-consuming, but these homemade Nutter Butter cookies are neither. They’re ready in just 30 minutes and made with simple ingredients that you already have. I love how basic ingredients can come together to deliver an out-of-this-world final product! 

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Here’s a quick rundown of what you’ll need. Remember, you can find the full recipe in the handy printable recipe card at the end of this post.

Peanut Butter Cookies

• Peanut butter – the main attraction! Just use your favorite brand of creamy peanut butter. You could use a crunchy version for the cookie portion if you want cookies that have chunks of nuts in them.
• Granulated sugar – adds that delicious sweetness to the recipe. 
• Eggs – bind everything together so the cookies don’t just crumble apart.
• Vanilla extract – gives these peanut butter cookies added depth of flavor.
• Flour – this provides the structure of the cookie.

Peanut Butter Filling

• Powdered sugar – sweetens the peanut butter filling.
• Peanut butter – delivers the delicious peanut flavor that makes these cookies so special.
• Vanilla extract – the perfect addition to this sweet filling.
• Maple syrup – adds depth to the flavor and sweetens naturally. You can use honey instead if you prefer.

Optional Finishing Touches

• Chocolate – Ghirardelli Melting wafers are my preferred way to dip these nutter butter cookies but chocolate chips will also work. Dark and milk chocolate are both SO. GOOD.
• Flaky Sea Salt – this flavor enhancer helps these homemade Nutter Butter cookies taste extra special but is totally optional.

How to Make Homemade Nutter Butter Cookies

Make The Cookies

To speed up the cooling process, transfer to the freezer for about 10 minutes.

Prepare The Peanut Butter Filling

Too thick? Add a little more maple syrup or milk. Too thin? Add more powdered sugar.

Assemble The Peanut Butter Sandwiches

Add The Finishing Touches (Optional)

Storage Information

Cookies can be stored at room temperature in an airtight container for up to 4 days.

To freeze, lay the cookies out in a single layer on a parchment lined baking sheet and flash freeze for about 30 minutes.. Once they’re frozen, place them in am airtight, freezer safe ziplock bag and keep them in the freezer for up to 3 months. To thaw, let defrost at room temperature for 3 to 4 hours before serving.

Trish’s Tips and Tricks

• Creamy or crunchy peanut butter can be used for the cookies but keep in mind you might have issues getting the cross marks cleanly.
• When flattening the dough balls, make sure that the two pieces are firmly sticking together so they don’t break apart while baking. You can further ensure success by press the tines of the fork across the center of the cookie, essentially sealing the two pieces together.
• Freezing the cookies before adding the peanut butter filling helps to firm up the cookies quickly. This step is optional, but encouraged.
• If the filling is too thin, add additional powdered sugar. Too thick, add a little more maple syrup.
• If you choose to sprinkle salt on top of the cookies, sprinkle it on before the chocolate hardens.

Homemade Nutter Butters FAQs

You can make these cookies in nearly any shape you want! To get the classic peanut shape of a Nutter Butter cookie, simply pinch in the sides at the middle just a little after you have added the fork marks. For a longer peanut, gently stretch the dough from either end being careful not to tear the cookie

Yes! Spread the cookies out on a cookies sheet and freeze. Once they’re frozen, place them in am airtight, freezer safe ziplock bag and keep them in the freezer for up to 3 months. To thaw, let defrost at room temperature for 3 to 4 hours before serving.

More Cookie Recipes We Love

How To Make Nutter Butter Cookies

Homemade Nutter Butter Cookies

These Nutter Butter Cookies are an addictively delicious homemade version of classic peanut butter sandwich cookies! Crisp peanut butter cookies sandwiched together with creamy peanut butter filling, dipped in chocolate and finished with a sprinkle of flaky sea salt. So good!

Ingredients

Peanut Butter Cookies

• 1 cup peanut butter creamy
• 1 cup granulated sugar
• 1 egg room temperature
• ½ teaspoon vanilla extract
• 1 tablespoon all purpose flour

Peanut Butter Filling

• ¾ cup peanut butter creamy
• ⅓ cup powdered sugar
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract

Instructions

Peanut Butter Cookies

• Preheat oven to 350°F and line a large baking sheet with a silicone baking mat or parchment paper.

• In a large mixing bowl, beat peanut butter and granulated sugar together until creamy. Add egg and vanilla extract and beat until thoroughly combined.

  1 cup peanut butter, 1 cup granulated sugar, 1 egg, ½ teaspoon vanilla extract

• Roll dough into small balls, using about ½ teaspoon to 1 teaspoon of cookie dough per ball.

• Place two balls next to each other on the prepared baking sheet and then using the bottom of a cup or measuring cup, flatten the cookies to ⅛ to ¼ inch thickness. Dip the tines of the fork into the flour and press into the cookie to create the criss-cross markings.

  1 tablespoon all purpose flour

• Bake cookies for 9 to 11 minutes. Remove from oven, let rest on baking sheet for 5 minutes and then carefully transfer to a cooling rack to cool completely. (To speed up the process, transfer to the freezer for about 10 minutes.)

Peanut Butter Filling

• While the cookies are cooling, prepare the filling by beating the peanut butter, powdered sugar, maple syrup and vanilla extract together. Too thick? Add a little more maple syrup or milk. Too thin? Add more powdered sugar.

  ¾ cup peanut butter, ⅓ cup powdered sugar, 2 tablespoons maple syrup, ½ teaspoon vanilla extract

• Spread the filling, about a teaspoon or so per cookie, onto the bottom of one cookie and use the other cookie to make it into sandwich. Repeat until all cookies have been filled and sandwiched.

• Transfer the cookies to a parchment lined baking sheet and place in the freezer for 10 minutes.

Finishing Touches

• Melt the chocolate wafers according to the package directions until chocolate is completely melted and smooth.

  3 ounces Ghirardelli chocolate melting wafers

• Dip the cookies in the chocolate and place back on the parchment lined baking sheet. Sprinkle with flaked sea salt if desired.

  flaky sea salt

• Let chocolate set up completely before serving.

Notes

Nutrition

Calories: 267kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 135mg | Potassium: 194mg | Fiber: 2g | Sugar: 23g | Vitamin A: 15IU | Calcium: 17mg | Iron: 1mg

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