Nutter Butter Cookie
Peanut butter fans, it’s time. This homemade Nutter Butter cookie copies the store-bought version we all know and love – but with an even better peanut-buttery, crunchy, melt-in-your-mouth texture.
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Nutter Butter Recipe
It may sound a little nutty (ha, yes, pun intended), but I am inordinately obsessed with Nutter Butters! So obviously I had to make my own nutter butter recipe so I can eat them whenever I want, for a fraction of the price (because really, $5 for a small package is not sustainable for how often I want them). This little nutter butter sandwich cookie features two buttery, crackery, melty cookies and creamy, sweet peanut butter filling. And, they’re WAY better than what you get in the red plastic package.
So if you’re looking for a crisp & creamy peanut butter cookie, look no further than this nutter butter recipe. You’re going to love how easily they come together and how utterly bingeable they are! Store these bad boys in an airtight container for up to 4 days or freeze them for up to 3 months (and pull them out to enjoy whenever you want!!)
Ingredients in Nutty Butter Cookies
- Salted butter, softened – I always use salted butter! You can use unsalted and add a pinch of salt to the dough.
- Peanut butter – Use creamy peanut butter here and NOT the natural kind.
- Brown sugar
- Granulated sugar
- Egg
- Vanilla
- All-purpose flour – There isn’t a ton of flour in this recipe, this means the dough will be super sticky (it is supposed to be) but it also means we can get that hard, crackery, melt in your mouth cookie that is super similar to a nutter butter.
- Cornstarch
- Baking soda
- Salt
Peanut Butter Filling
- Peanut butter
- Salted butter, softened
- Powdered sugar
- Heavy whipping cream – You can use milk instead of cream, you will just need significantly less.
How to Make Nutter Butter Cookies
- Preheat the oven to 300° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
- Cream together the butter, peanut butter, brown sugar and granulated sugar until light in color and fluffy in texture.
- Add in the egg and vanilla, mixing until combined.
- Add the flour, cornstarch, baking soda and salt. Mix until fully incorporated. The dough will be extremely sticky.
- Use a 2 tsp cookie scoop to portion out the dough into equal portions and arrange on your cookie sheet. The cookies will flatten and spread. If you do not have a 2 tsp cookie scoop, you’ll want to refrigerate the cookie dough for 15-20 minutes to make the cookie dough easier to handle.
- Bake at 300° for 15-17 minutes or until they have flattened and the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the pan completely.
- While the cookies are cooling, make the peanut butter filling.
- First, combine the peanut butter and butter until smooth by either using a stand mixer or electric hand mixer.
- Add the powdered sugar to the bowl and mix until well combined and thick.
- Slowly add in the heavy whipping cream, mixing until you have a thick but creamy consistency.
- Either place in a piping bag or drop a small amount of the filling onto the bottom of one cooled cookie and then sandwich the filling with another cookie to create your nutter butter sandwich.
- Repeat until all sandwiches are made. Enjoy!
- Store in an airtight container for up to 4 days.
How should I store nutterbutter cookies?
Once cooled, store your cookies in an airtight container on the counter for up to 4 days!
Can I make these with other nut butters?
I haven’t tried to, but you probably could. Just be aware that they likely won’t be as sweet!
Recipes for Peanut Butter Lovers!
Nutter Butter Cookies
Ingredients
- 1 cup salted butter, softened
- 1/4 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 2/3 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
Peanut Butter Filling
- 1/2 cup peanut butter
- 2 tbsp salted butter, softened
- 1 cup powdered sugar
- 2-3 tbsp heavy whipping cream
Instructions
- Preheat oven to 300° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
- Cream together the butter, peanut butter, brown sugar and granulated sugar until light in color and fluffy in texture.
- Add in the egg and vanilla, mixing until combined.
- Add the flour, cornstarch, baking soda and salt. Mix until fully incorporated. The dough will be extremely sticky.
- Use a 2 tsp cookie scoop to portion out the dough into equal portions and arrange on your cookie sheet. The cookies will flatten and spread. If you do not have a 2 tsp cookie scoop, you’ll want to refrigerate the cookie dough for 15-20 minutes to make the cookie dough easier to handle.
- Bake at 300° for 15-17 minutes or until they have flattened and the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the pan completely.While the cookies are cooling, make the peanut butter filling.
Peanut Butter Filling
- First, combine the peanut butter and butter until smooth by either using a stand mixer or electric hand mixer.
- Add the powdered sugar to the bowl and mix until well combined and thick.
- Slowly add in the heavy whipping cream, mixing until you have a thick but creamy consistency.
- Either place in a piping bag or drop a small amount of the filling onto the bottom of one cooled cookie and then sandwich the filling with another cookie to create your nutter butter sandwich.
- Repeat until all sandwiches are made. Enjoy!
- Store in an airtight container for up to 4 days.
