Description
Homemade Copycat Nutter Butters are a delightful peanut butter sandwich cookie that you can make from scratch, allowing you to control the ingredients and customize the texture.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar (plus extra for topping)
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter (for filling)
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup powdered sugar (for filling)
- 1 teaspoon vanilla extract (for filling)
- 1–2 tablespoon milk (as needed for texture)
Instructions
1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. Make Cookie Dough: In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms.
4. Shape Cookies: Roll the dough into 1-inch balls, then gently shape each into an oval. Place the shaped cookies on the prepared baking sheet. Press each cookie with a fork in a crisscross pattern and sprinkle lightly with extra granulated sugar.
5. Bake: Bake the cookies for 8-10 minutes, or until the edges are just lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Prepare Filling: In a medium bowl, beat together the peanut butter and softened butter until smooth. Add the powdered sugar and vanilla extract, mixing until the filling is creamy. If needed, add milk 1 tablespoon at a time until the filling reaches a spreadable consistency.
7. Assemble Sandwiches: Once the cookies are fully cooled, spread or pipe the filling onto the flat side of one cookie and top it with another cookie to form a sandwich. Repeat this process with the remaining cookies and filling.
Notes
Avoid over-mixing the dough to prevent tough cookies.
Do not overbake; cookies should be just lightly golden around the edges.
Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg