Homemade Copycat Nutter Butters – Soft, Crunchy, Perfectly Peanutty
If you grew up snacking on classic Nutter Butters, you already know the magic of those peanut-shaped sandwich cookies — crunchy, sweet, and filled with creamy peanut butter frosting. But what if you could make an even better version at home? One that’s softer, fresher, richer in peanut flavor, and made with real ingredients? These homemade copycat nutter butters are exactly that.
This recipe recreates everything you love about the original cookie, but elevates it. The cookies themselves bake into soft yet lightly crisp peanut-shaped shells with deep roasted peanut flavor, thanks to both peanut butter and brown sugar. The filling is a velvety peanut butter cream that’s sweet, fluffy, and nostalgic in every bite.
Not only do they taste incredible, but they’re also surprisingly fun to make. You shape the dough into classic peanut shapes, press them with a fork for that iconic crisscross pattern, and sandwich them together with the most luscious peanut butter filling. They’re great for parties, lunch boxes, gifting, bake sales, or just keeping on hand for peanut butter cravings.
Below is your full recipe with step-by-step instructions, tips, variations, storage info, FAQs, and a bit of fun cookie history.
Ingredients:
Peanut Butter Cookies:
- 1 cup creamy peanut butter
- ½ cup softened butter
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
Peanut Butter Filling:
- ½ cup creamy peanut butter
- 4 tablespoons softened butter
- 1 cup powdered sugar
- 1–2 tablespoons milk or heavy cream
Instructions:
- Preheat oven.
Heat oven to 350°F (175°C). Line two baking sheets with parchment. - Cream butter & sugars.
Beat peanut butter, butter, brown sugar, and sugar until smooth and fluffy. - Add eggs & vanilla.
Mix in eggs and vanilla until combined. - Add dry ingredients.
Add baking soda, salt, and flour. Mix until dough forms. - Shape the cookies.
Scoop small dough balls and roll into mini logs.
Pinch the center slightly to resemble a peanut shape. - Add texture.
Use a fork to press crisscross lines onto each cookie. - Bake.
Bake 8–10 minutes until lightly golden. Cool completely. - Make the filling.
Beat peanut butter, butter, powdered sugar, and milk until smooth and fluffy. - Assemble.
Spread or pipe filling on one cookie and press another on top. - Serve.
Enjoy soft, creamy, homemade nutter butters!
homemade copycat nutter butters
Ingredients
Equipment
Method
- Preheat oven to 350°F and line baking sheets with parchment.
- Cream peanut butter, butter, and sugars.
- Mix in eggs and vanilla.
- Add baking soda, salt, and flour.
- Shape dough into peanut shapes and press with fork.
- Bake 8–10 minutes and cool.
- Make filling by beating peanut butter, butter, powdered sugar, and milk.
- Sandwich cookies with filling.
Notes
Tips & Tricks
- Don’t over-bake — cookies should stay soft for the best sandwich texture.
- Use creamy peanut butter like Jif or Skippy — natural styles may separate.
- Chill dough 10 minutes if too soft to shape.
- Pipe the filling for the neatest presentation.
- Double the filling if you like extra-thick centers.
Variations
- Chocolate-dipped: Dip half the cookie in melted chocolate.
- Crunchy version: Add ⅓ cup crushed peanuts to the dough.
- Mini Nutter Butters: Roll dough smaller for bite-sized sandwiches.
- Chocolate filling: Add 2 tablespoons cocoa powder to the filling.
Serving Suggestions
- Serve with cold milk or hot cocoa.
- Add to dessert boards with brownies and bars.
- Pack in lunchboxes or use as party treats.
- Drizzle with melted white chocolate for holidays.
Storage Information
- Room Temperature: 4–5 days in airtight container.
- Refrigerator: Up to 1 week (keeps filling firm).
- Freezer: Up to 2 months; freeze fully assembled or freeze cookies and filling separately.
- Reheat: Not necessary — these are best at room temperature.
FAQ
Can I use natural peanut butter?
Not recommended — texture becomes oily and crumbly.
My cookies spread too much — why?
Dough may have been too warm. Chill 10–15 minutes before baking.
Can I make the filling thicker?
Yes — add more powdered sugar until it reaches the texture you like.
Can I shape them round instead of peanut-shaped?
Yes! They taste the same and still look great.
History / Fun Facts
Nutter Butters were created by Nabisco in 1969 and became instantly recognizable for their peanut-shaped design and bold peanut butter flavor. Homemade versions have since become popular because bakers can tweak the texture — softer, chewier, or creamier — and use real, wholesome ingredients. Making them at home also allows for fun twists and creative fillings, keeping the nostalgic charm but elevating the flavor.
