I tweaked the classic Nutter Butter Cookies with a single pantry swap and a homemade peanut filling to create an intriguingly different take you’ll want to read about.

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I grew up loving that sandwich cookie so I set out to make my own Homemade Nutter Butters, a tastier, softer, creamier version of the classic. I use creamy peanut butter and unsalted butter so the dough and the filling melt together silky and almost cake like, you’ll notice the difference on the very first bite.

It’s kinda like a Nutter Butter but with a way better middle, and this Peanut Butter Cookie Recipe is the one I bring when I want to wow people without any drama. One bite and you’ll be hiding extras, trust me.

Ingredients

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All-purpose flour: Gives structure and carbs, low fiber, makes cookies hold shape
Cornstarch: Adds tenderness and fine crumb reduces chewiness, mostly starch not protein
Peanut butter: Rich in protein and healthy fats, it adds saltiness and nutty sweetness
Brown sugar: Moisture and caramel flavor, adds sweetness and chew, has some minerals
Butter: Adds richness and tenderness boosts flavor, mostly saturated and calorie dense
Eggs: Bind ingredients, adds moisture and lift, provide protein and emulsification
Powdered sugar (filling): Sweetens and smooths filling, it dissolves easily, adds fine texture
Milk or cream (filling): Adjusts filling consistency, adds richness and moisture, tiny extra calories
Salt: Enhances flavor, balances sweetness, critical even in tiny amounts

Ingredient Quantities

1 1/2 cups all-purpose flour (about 190 g)

2 tablespoons cornstarch

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 cup (1 stick) unsalted butter, softened

1 cup creamy peanut butter, room temp (not natural)

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1/2 cup creamy peanut butter (for filling)

4 tablespoons unsalted butter, softened (for filling)

1 1/4 to 1 1/2 cups powdered sugar, sifted (for filling)

1 to 2 tablespoons whole milk or heavy cream, as needed (for filling)

1/4 teaspoon fine sea salt (for filling)

1/2 teaspoon vanilla extract (for filling)

How to Make this

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1. Preheat oven to 350 F (175 C). Line baking sheets with parchment paper or a silicone mat.

2. In a bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt. Set aside.

3. In the bowl of a mixer or with a hand mixer beat 1/2 cup softened unsalted butter, 1 cup creamy peanut butter, 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes. Use creamy peanut butter not natural, or the oil will separate and make the dough greasy.

4. Add 1 large egg, 1 large egg yolk and 1 teaspoon vanilla extract to the peanut butter mixture and mix until combined. Scrape the bowl, don’t overmix.

5. Add the dry ingredients to the wet and mix on low until just combined, you still want it a touch soft. If the dough feels way too sticky chill it 20 to 30 minutes, it firms up and is easier to shape.

6. Portion about 1 tablespoon of dough for each cookie, roll into small ovals about 2 inches long and place on the prepared sheets about 1 inch apart. To get the classic ridged look press the tops gently lengthwise with the tines of a fork, or drag the fork along to make little ridges. Nail the shape but don’t mush them flat.

7. Bake 9 to 11 minutes until the edges are set and centers still look slightly soft. Do not overbake, they finish firming as they cool. Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely.

8. Make the filling by beating 1/2 cup creamy peanut butter with 4 tablespoons softened unsalted butter until smooth, then add 1/4 teaspoon fine sea salt and 1/2 teaspoon vanilla extract. Gradually add 1 1/4 cups sifted powdered sugar and 1 tablespoon whole milk or heavy cream, beat and add more powdered sugar up to 1 1/2 cups or another tablespoon of milk as needed until the filling is thick but pipeable.

9. Pair cookies by size, spread or pipe about 1 teaspoon of filling on the flat side of one cookie and sandwich with its mate. Press gently so filling reaches the edges. Chill 10 to 15 minutes to set if you like. Store in an airtight container at room temperature up to 3 days or in the fridge up to a week. Enjoy, especially if you’re a peanut butter nut, these are addicting.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls (one for dry, one for wet)
4. Stand mixer or hand mixer
5. Measuring cups and spoons
6. Whisk and rubber spatula (for scraping and folding)
7. Tablespoon or small cookie scoop for portioning dough
8. Fork (to make the ridged pattern)
9. Wire cooling rack and a small bowl or piping bag for the filling (dont forget this)

FAQ

Q: Can I use natural peanut butter? A: Not recommended. Natural peanut butter separates and is oily so the dough will be greasy and will spread too much. If it is all you have, stir it very well, chill the peanut butter and dough longer, and add an extra tablespoon or two of flour so the texture holds better.

Q: How long do I bake them and how do I stop them from spreading? A: Bake at 350 F (175 C) for about 8 to 10 minutes until the edges just set. To prevent spreading, chill the shaped dough for 30 to 60 minutes, don’t overcream the butter and sugar, and measure flour accurately. The cornstarch in the dough also helps keep them tender and slightly cakey instead of flat.

Q: How do I make the cookies look like classic Nutter Butters with ridges? A: Use a fork or a small cookie stamp with parallel ridges. Press gently while dough is chilled, and dip the fork or stamp in granulated sugar so it does not stick. Make parallel lines front to back, then flip and do the matching top for the sandwich look.

Q: How do I make the filling so it is creamy but not runny? A: Beat the 1/2 cup peanut butter with 4 tablespoons softened butter, then add 1 1/4 cups sifted powdered sugar. Add 1 tablespoon milk or cream at a time until you reach a pipeable consistency, usually 1 to 2 tablespoons. Add the 1/4 teaspoon salt and 1/2 teaspoon vanilla. If too soft chill for 10 minutes; if too stiff add a little more milk.

Q: Can I freeze the dough or the baked cookies? A: Yes. Freeze shaped dough balls on a tray until solid, then store in a freezer bag up to 3 months. You can bake from frozen, just add a minute or two to the bake time. Baked cookies freeze well too, plain or filled. Thaw filled sandwiches in the fridge so the filling firms slightly.

Q: How should I store these and how long will they last? A: Keep them in an airtight container at room temperature for 4 to 5 days. In the fridge they will keep 1 to 2 weeks. For longer storage freeze for up to 3 months. Bring to room temperature before serving for best flavor and texture.

Homemade Nutter Butter Cookies Recipe Substitutions and Variations

All purpose flour (1 1/2 cups, about 190 g): Swap with 1 1/3 cups whole wheat pastry flour for a nuttier, slightly denser cookie, or use 190 g gluten free 1:1 baking blend, same weight, no extra liquid usually. Expect a bit more crumbiness.
Creamy peanut butter (1 cup): Use almond butter or sunflower seed butter 1:1 if there’s a nut allergy, you’ll get a different flavor. If using natural peanut butter, stir well and chill the jar so it’s firmer, then use the same amount and chill the dough before baking to stop too much spreading.
Packed light brown sugar (3/4 cup): Replace with 3/4 cup granulated sugar plus 2 tablespoons molasses to mimic color and moisture, or use 3/4 cup coconut sugar 1:1, note it’s a bit less moist and slightly less sweet.
Unsalted butter (1/2 cup): Swap with 1:1 vegan butter or stick margarine for dairy free baking, expect a small flavor change. Solid coconut oil measured the same also works, gives crisper edges and a faint coconut note.

Pro Tips

1. Measure flour right, dont scoop the cup into the bag. Spoon the flour into your measuring cup then level it off with a knife, or even better use a kitchen scale and go with about one hundred ninety grams. Too much flour makes them dry, too little makes the dough super sticky.

2. Use regular creamy peanut butter, not natural, if you want the dough to behave. If all you have is natural peanut butter, stir it well and chill it first so the oil firms up, then mix gently so the dough wont get greasy. Also make sure the butter is softened but not melted, that keeps the texture tender.

3. Keep the little ovals intact while baking. Roll into elongated shapes, press the fork tines lightly for ridges but dont smash them flat, and if the dough spreads too much chill the shaped cookies on the pan for a few minutes before baking. Bake until the edges look set, not when the centers are rock hard, they finish firming as they cool.

4. Make the filling just right: start with less milk and add more only if needed so it stays thick but pipeable. If you want cleaner sandwiches pipe a ring and fill, then chill them briefly to set. A tiny pinch of flaky salt on the filling really wakes up the peanut butter, try it.

Homemade Nutter Butter Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I tweaked the classic Nutter Butter Cookies with a single pantry swap and a homemade peanut filling to create an intriguingly different take you'll want to read about.

Servings

servings

Calories

236

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls (one for dry, one for wet)
4. Stand mixer or hand mixer
5. Measuring cups and spoons
6. Whisk and rubber spatula (for scraping and folding)
7. Tablespoon or small cookie scoop for portioning dough
8. Fork (to make the ridged pattern)
9. Wire cooling rack and a small bowl or piping bag for the filling (dont forget this)

Ingredients

1 1/2 cups all-purpose flour (about 190 g)
2 tablespoons cornstarch
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, softened
1 cup creamy peanut butter, room temp (not natural)
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup creamy peanut butter (for filling)
4 tablespoons unsalted butter, softened (for filling)
1 1/4 to 1 1/2 cups powdered sugar, sifted (for filling)
1 to 2 tablespoons whole milk or heavy cream, as needed (for filling)
1/4 teaspoon fine sea salt (for filling)
1/2 teaspoon vanilla extract (for filling)

Directions

Preheat oven to 350 F (175 C). Line baking sheets with parchment paper or a silicone mat.
In a bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt. Set aside.
In the bowl of a mixer or with a hand mixer beat 1/2 cup softened unsalted butter, 1 cup creamy peanut butter, 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes. Use creamy peanut butter not natural, or the oil will separate and make the dough greasy.
Add 1 large egg, 1 large egg yolk and 1 teaspoon vanilla extract to the peanut butter mixture and mix until combined. Scrape the bowl, don’t overmix.
Add the dry ingredients to the wet and mix on low until just combined, you still want it a touch soft. If the dough feels way too sticky chill it 20 to 30 minutes, it firms up and is easier to shape.
Portion about 1 tablespoon of dough for each cookie, roll into small ovals about 2 inches long and place on the prepared sheets about 1 inch apart. To get the classic ridged look press the tops gently lengthwise with the tines of a fork, or drag the fork along to make little ridges. Nail the shape but don’t mush them flat.
Bake 9 to 11 minutes until the edges are set and centers still look slightly soft. Do not overbake, they finish firming as they cool. Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely.
Make the filling by beating 1/2 cup creamy peanut butter with 4 tablespoons softened unsalted butter until smooth, then add 1/4 teaspoon fine sea salt and 1/2 teaspoon vanilla extract. Gradually add 1 1/4 cups sifted powdered sugar and 1 tablespoon whole milk or heavy cream, beat and add more powdered sugar up to 1 1/2 cups or another tablespoon of milk as needed until the filling is thick but pipeable.
Pair cookies by size, spread or pipe about 1 teaspoon of filling on the flat side of one cookie and sandwich with its mate. Press gently so filling reaches the edges. Chill 10 to 15 minutes to set if you like. Store in an airtight container at room temperature up to 3 days or in the fridge up to a week. Enjoy, especially if you're a peanut butter nut, these are addicting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.