
Some recipes just make you smile before you even take a bite — and these Copycat Nutter Butters from Scratch are one of them. They’re soft, chewy, buttery peanut butter cookies sandwiched together with a fluffy, creamy peanut butter filling. Every bite is sweet, salty, and nostalgic, just like the classic treat you loved as a kid — only better because it’s homemade.
In my house, these cookies never last long. They’re the kind of dessert that reminds you of school lunches and bake sales, but they’re so tender and rich that adults love them just as much as kids do. You only need a handful of pantry ingredients, a mixing bowl, and 30 minutes to bake up a batch of homemade happiness. Trust me — once you make them from scratch, you’ll never go back to the boxed kind!
Why You’ll Love This Recipe
- 🥜 Peanut butter perfection: Rich, nutty flavor in both cookie and filling.
- 🍪 Soft & chewy texture: Crisp edges, tender centers — everything you want in a peanut butter cookie.
- 💛 Sweet nostalgia: Tastes just like your childhood favorite, only fresher and softer.
- ⏱️ Quick & easy: Ready in 30 minutes from start to finish.
- 🎁 Perfect for gifting: Wrap them in parchment and ribbon for a sweet homemade gift.
Time Needed
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 12 sandwich cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar (plus extra for topping)
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- For the Filling:
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for smoothness)
Step-by-Step Instructions
- Mix the cookie dough Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla; mix until combined.
- Combine the dry ingredients In a separate bowl, whisk flour, baking soda, and salt. Slowly add dry ingredients to wet mixture until a soft dough forms.
- Shape and bake Roll the dough into 1-inch balls and shape into ovals. Press lightly with a fork to make the crosshatch pattern. Sprinkle with sugar and bake for 8–10 minutes until lightly golden. Cool completely.
- Make the filling Beat together peanut butter and butter until smooth. Add powdered sugar and vanilla, then milk one tablespoon at a time until creamy and spreadable.
- Assemble the cookies Once the cookies are cool, spread or pipe filling on one cookie and sandwich with another. Press gently to seal and enjoy that soft, chewy bite of peanut butter heaven.
Tips from Chef Emma
- Don’t overbake — they’ll look soft when they come out, but they firm as they cool.
- For a stronger peanut flavor, use natural peanut butter in the filling.
- Let cookies cool completely before adding filling to keep the texture perfect.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Fun Variations
- Chocolate-Dipped Nutter Butters: Dip half of each cookie in melted chocolate for a sweet upgrade.
- Salted Peanut Topping: Add a sprinkle of sea salt to the tops before baking for balance.
- Mini Cookie Bites: Make smaller cookies for bite-sized treats — great for lunchboxes!
Nutrition Info per Serving
- Serving Size: 1 sandwich cookie
- Calories: 280
- Carbohydrates: 28g
- Sugars: 20g
- Fat: 18g
- Protein: 5g
- Sodium: 140mg
Final Thoughts
There’s something about homemade cookies that just feels like home. These Copycat Nutter Butters bring all the cozy nostalgia of your favorite peanut butter treat, only softer, fresher, and made with love. Whether you’re baking them for family movie night or to share with friends, they’re guaranteed to bring smiles all around. Save this recipe and bake up a batch of comfort today!

Copycat Nutter Butters from Scratch
- Total Time: 30 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
Soft, chewy peanut butter cookies filled with creamy peanut butter frosting — a nostalgic homemade version of the classic Nutter Butters cookie.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar (plus extra for topping)
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- Filling:
- ½ cup creamy peanut butter
- ¼ cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Cream butter, peanut butter, and sugars. Beat in egg and vanilla.
- Mix dry ingredients and add to wet until dough forms.
- Shape into ovals, press with a fork, and sprinkle with sugar. Bake 8–10 minutes.
- Cool completely before filling.
- Beat filling ingredients until creamy. Spread between two cookies to make sandwiches.
Notes
For best flavor, use natural peanut butter. Store cookies airtight for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 18g
- Carbohydrates: 28g
- Protein: 5g






