Copycat Nutter Butters

Craving that classic peanut butter sandwich cookie but tired of store-bought snacks with too many additives? Copycat Nutter Butters are the answer homemade peanut butter cookies filled with rich, creamy peanut butter frosting and shaped for pure nostalgic delight.

At dishfoody.com, my mission is to reproduce iconic sweets at home with simple, real ingredients and plenty of joy.

This recipe delivers all the crunch, melt-in-your-mouth filling, and crisp peanut flavor you love plus customization tips and tricks that make your batch even better than the original.

Why This Copycat Nutter Butters Recipe Works

• Combines everyday, easy-to-find pantry staples for affordable and flavorful results.
• Homemade peanut butter filling is creamier, richer, and less sweet than packaged cookies.
• Quick and fun assembly ideal for family baking projects, gifts, or after-school treats.

Choosing the Right Ingredients for Copycat Nutter Butters

Best Peanut Butter for This Recipe

Choose creamy peanut butter (not natural, which can separate) for a smooth batter and filling. Chunky peanut butter or ground roasted nuts add extra flavor and texture for peanut fans.

Buying Tips

Use unsalted butter for better control over saltiness and always check your peanut butter for added sugar and salt so you can adjust the recipe accordingly.

Substitutions

For nut allergies, sunflower seed butter or almond butter work well. Gluten-free flour can be used without compromising texture just monitor baking time closely.

Ingredients & Prep for Copycat Nutter Butters

Prep Essentials

You’ll need:

• 1 cup creamy peanut butter
• ½ cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

For the filling:

• ½ cup creamy peanut butter
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Preheat oven to 350°F (175°C). Prepare baking sheets with parchment paper.

Mixing the Dough

Cream peanut butter, butter, and sugar until fluffy. Beat in egg, then slowly add dry ingredients. Mix until a soft dough forms.

Pantry Staples

Peanut butter, butter, sugar, flour, egg, salt, and baking powder.

Step-by-Step Cooking Instructions for Copycat Nutter Butters

Pre-Cooking Prep for Copycat Nutter Butters

Shape dough into 1-inch balls. Flatten each with a fork or make an oval “peanut” shape for authenticity, then score with a fork for signature lines.

Cooking Method for Copycat Nutter Butters

Bake for 10–12 minutes, until edges are lightly golden but centers are soft. Let cookies cool on the tray for 5 minutes, then transfer to a rack to finish cooling.

Doneness Check for Copycat Nutter Butters

Cookies should be delicately browned and will firm up as they cool.

Resting for Copycat Nutter Butters

Cool completely before sandwiching with filling to prevent melting.

Pro Tips for Perfect Copycat Nutter Butters

Avoiding Overbaked Cookies

Err on the side of underbaking for a chewy texture bake slightly longer for crisp cookies.

Tool Recommendations

Hand mixer or stand mixer for creaming ingredients and a small offset spatula for filling cookies.

Storage & Reheating

Store in an airtight container at room temperature for up to 5 days. Freeze filled cookies in a single layer for up to 1 month.

Flavor Variations for Copycat Nutter Butters

Spicy Twist

Add a pinch of cinnamon, nutmeg, or cayenne to the dough for sweet heat.

Keto/Paleo

Use almond flour and peanut butter with monk fruit sweetener, and fill with sugar-free frosting.

Global Flavors

Mix in matcha powder or espresso for a modern take, or use dark chocolate spread as filling for a twist on tradition.

Serving Suggestions for Copycat Nutter Butters

Serve with a cold glass of milk, hot coffee, or as part of a cookie tray at gatherings. They also make brilliant, packable gifts tied up with ribbon for any peanut butter fan.

FAQs for Copycat Nutter Butters

Can I use natural peanut butter?
It’s best to stick to shelf-stable creamy peanut butter for proper texture.

Can I freeze the dough?
Yes form into balls and freeze up to 3 months, bake from frozen adding 2–3 minutes to the baking time.

Can I make them vegan?
Substitute egg with a flaxseed egg or aquafaba and use vegan butter for a dairy-free cookie.

Conclusion

Satisfy your nostalgia and your sweet tooth with these Copycat Nutter Butters: easy, fun, and so much better homemade! Visit dishfoody.com for even more creative cookie inspiration, or get savory with our Brown Butter Maple Pecan Blondies for your next kitchen adventure.

Copycat Nutter Butters

Print Recipe

These homemade Copycat Nutter Butters taste just like the classic cookie sandwich crisp, peanutty cookies filled with creamy peanut butter frosting. Perfectly nostalgic and even better than store-bought!

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 20 sandwich cookies 1x
• Category: Dessert, Cookies
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• Filling:
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1–2 tbsp milk (as needed for consistency)

Instructions

• 1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
• 2. In a large bowl, cream together butter, peanut butter, and both sugars until light and fluffy.
• 3. Beat in egg and vanilla.
• 4. In a separate bowl, whisk together flour, baking soda, and salt.
• 5. Gradually add dry ingredients to wet ingredients and mix until combined.
• 6. Scoop 1 tsp portions of dough and shape each into small ovals.
• 7. Use a fork to gently press lines on each cookie to resemble a peanut shell.
• 8. Bake for 8–10 minutes or until lightly golden. Cool completely.
• 9. For the filling: beat peanut butter and butter until smooth, then mix in powdered sugar and milk until fluffy.
• 10. Spread filling on one cookie and sandwich with another.
• 11. Store in an airtight container up to 5 days.

Notes

• For extra crunch, use chunky peanut butter.
• Freeze unfilled cookies for up to 2 months.
• Add a drizzle of melted chocolate for a fun twist!

Nutrition

• Serving Size: 1 cookie sandwich
• Calories: 180
• Sugar: 14g
• Sodium: 90mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 20mg

Keywords: copycat nutter butters, peanut butter cookies, sandwich cookies