Homemade Nutter Butter Cookies


Get ready to experience peanut butter bliss with these homemade Nutter Butter cookies! Imagine thick, soft peanut butter cookies embracing a velvety peanut butter cream filling – it’s a dream come true for peanut butter fanatics. While the store-bought version is tasty, these homemade treats take the classic to new levels of deliciousness. With their alluring nutty aroma and melt-in-your-mouth texture, they’re simply irresistible.

Why This Homemade Nutter Butter Recipe is a Must-Try:

  • Double the peanut butter indulgence from the cookie and creamy filling
  • Straightforward recipe with pantry-friendly ingredients
  • Customizable to be gluten-free or with your preferred peanut butter
  • Portable for snacking on-the-go or packing in lunchboxes
  • Tastier than store-bought with that unmistakable homemade flavor


Can I freeze these homemade Nutter Butters?

Yes! Once cooled, freeze cookie sandwiches in an airtight container for up to 3 months.

Can I use crunchy peanut butter?

For the traditional texture, creamy is best, but crunchy works if you prefer a crunchier bite.


Keep assembled cookies in an airtight container at room temperature for up to 5 days for optimal freshness.

With each bite packing an intense peanut butter punch, these homemade Nutter Butter cookies are sheer peanut butter paradise! Whip up a batch for bake sales, care packages, or anytime you need to satisfy those nutty cravings.

Homemade Nutter Butter Cookies

Soft peanut butter cookies filled with luscious peanut butter cream — better than the original!
3 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 Cookies
Calories: 234kcal



Peanut Butter Filling:


Make the Cookies:

  • Preheat oven to 350°F. Line baking sheets with parchment.
  • Whisk flour, baking soda and salt in a bowl.
  • Beat butter, brown sugar and 1 cup peanut butter until light and fluffy.
  • Beat in egg and 1/2 tsp vanilla.
  • Gradually mix in dry ingredients until a dough forms.
  • Roll dough into 1-inch balls, then into logs. Coat in granulated sugar.
  • Place logs 2 inches apart on baking sheets. Use a fork to make criss-cross pattern and pinch into peanut shapes.
  • Bake 10-12 minutes until lightly browned on edges. Cool 5 mins on sheets, then transfer to racks to cool completely.

Make the Filling:

  • Beat 1/4 cup butter until smooth and creamy.
  • Mix in 1/2 cup peanut butter, then 1 cup powdered sugar, milk and 1/4 tsp vanilla until combined.
  • Gradually mix in remaining 1/2 cup powdered sugar until smooth and spreadable.
  • Spread 1 tbsp filling on the flat side of one cookie, top with another cookie to make sandwiches.


  • Nutrition facts are an estimate only.
  • For gluten-free, use a 1:1 gluten-free flour blend.
  • Cookies freeze well for up to 3 months.


Calories: 234kcal

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