Homemade Nutter Butter Cookies warm and soft straight from your oven.
We’re making Homemade Nutter Butters…sure you can pick up a package of these favorite peanut butter cookies at the store, but are they soft and warm from your oven? I didn’t think so. See, now you have to make them! The peanut butter frosting is so simple to mix up, and warning…you might want to eat it all with a spoon, but hold the urge and make these cutest ever little Nutter Butter cookies. We made a fun little video so you can see them in action!
What you need to make Homemade Nutter Butter Cookies:
- sugar
- peanut butter
- egg
For the Filling:
- butter
- peanut butter
- powdered sugar
- milk
How to make Homemade Nutter Butter Cookies:
- Preheat: Preheat the oven to 350 degrees.
- Make the cookie dough: Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet.
- Roll in sugar: Roll the cookie dough in sugar (this is optional).
- Add the classic Peanut Butter Cookie Criss Cross Pattern: It’s so easy to add the criss cross pattern to the top of each cookie. Here’s how: Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
- Make the Classic Nutter Butter Shape: To make the cookie dough into the shape of a Nutter Butter cookie, form the 1-inch cookie dough balls into a log shape. You can use less cookie dough to make them smaller if you prefer. Make the crisscross pattern with a fork, and finish by pinching in the center on both sides of each cookie before baking.
- Bake: Bake for 12 minutes and then let cool on the tray for 1-2 more minutes.
For the Filling:
- Combine the butter and peanut butter: Beat together the butter and peanut butter in a big bowl with a hand mixer together until smooth.
- Add the powdered sugar: Slowly add in your powdered sugar and beat until smooth.
- Add the milk: Add the milk, one tablespoon at a time until the desired consistency is reached.
- Frost and enjoy: After the cookies have cooled a bit, you can add the frosting. Spread a tablespoon of the filling (frosting) onto the bottom side of one of the cookies and then top with another cookie to create a cookie sandwich…a nutter butter sandwich! Enjoy!
How to store Homemade Nutter Butters:
Store these nutter butters in an airtight container for up to one week. They taste great at room temperature. You can freeze these too. They will last up to 3 months in the freezer.
Three ingredient Peanut Butter Cookies:
These peanut butter cookies don’t get any easier…only three ingredients. Yep…it’s a dangerous thing when you only need three ingredients to make peanut butter cookies. Now you’re wishing I didn’t tell you. Sorry…not sorry.
Best way to scoop cookie dough:
Do you have these awesome stainless steel ice cream scoops? They’re my favorite! Ice cream style scoops make scooping cookie dough a breeze. Also don’t forget pre-cut parchment paper sheets. They fit the half size sheet pans perfectly and make easy cleanup.
Homemade Vs. Store Bought Nutter Butters:
Why go through the hassle of making homemade Nutter Butters? It is night and day how much better this homemade version is to the store bought version. They are soft, and filled with real creamy peanut butter. Once you make these, you will never want to buy them from the store again! That said…If you love the store bought Nutter Butter Cookies, you’ll love this creative list of 25+ Creative Nutter Butter Ideas. Fun ways to decorate the store bought version.
Homemade Nutter Butters
Warm and soft peanut butter sandwich cookies.
Ingredients
For the Cookies:
- 1 cup sugar
- 1 cup peanut butter
- 1 egg
For the Filling:
- 1/4 cup butter room temperature
- 1/4 cup peanut butter room temperature
- 1 cup powdered sugar
- 1-2 tablespoons milk
Instructions
For the Cookies:
-
Preheat the oven to 350 degrees.
-
Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie.
-
To make the cookie dough into the shape of a Nutter Butter cookie, form the cookie dough ball into a log shape.
-
Roll the cookie dough in sugar (optional).
-
Press down with the back of a fork and then press again from the opposite direction, to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking.
-
Bake for 12 minutes and then let cool on the tray for 1-2 more minutes.
For the Cookie Filling:
-
Beat the butter and peanut butter in a big bowl with a hand mixer together until smooth.
-
Slowly add in your powdered sugar and beat until smooth.
-
Add the milk, one tablespoon at a time until the desired consistency is reached.
-
Spread a tablespoon of the filling onto the bottom side of one of the cookies and then top with another cookie to create a cookie sandwich…a nutter butter sandwich! Enjoy!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
MORE cookie recipes we LOVE:
Try out this homemade version and let me know what you think below in the comments!
Katherine says
Homemade is always better. These look incredible! Recipe saved to try later. 🙂
evelyn hall says
How do you make the 3 ingredient peanut butter cookies? I didn’t see the recipe for that one
Janice Switcher says
What is the music playing? It is so relaxing and will make better while eating Nutter Butters
Kami says
haha! YAY! The song is by Vincent Tone, it’s called “We’re taking Off”. It’s from Premium Beat .com
Smitha says
is there an altitude adjustment for the cookies?
Kami says
Well I am at Altitude, so there shouldn’t be an adjustment…but there is also no flour in them. If you are at Sea Level, just don’t cook them as long.
Debbie says
Chocolate chip with nuts
Jeannette says
chunkie peanut butter cookies
Shelly Mitchell says
We make chocolate chip cookies the most time home.
Debby says
Hi…
With what can I replace the milk?
Kami says
Try almond milk.
Sam says
Kuhlua! lol
Becky says
Coconut milk
Kim says
Would you use original coconut milk or unsweetened?
Elana says
I made the nutter butter cookies with cashew butter instead of peanut butter, due to having a peanut allergy. They were terrific!
Kami says
YAY! Glad to hear! Thanks for sharing!
MARK METZ says
What’s the yield? Evert recipe should state the yield as written. 6 cookie sandwiches?
Kami says
Yes – 6 sandwich cookies. Just updated the recipe with the YIELD amount. Thank you!
Gerldean Johnson says
Can cream cheese be used for filling instead of butter
Kami says
Sure! You could try!
Dawn says
What kind of peanut butter did you use? They look so good! I tried to make pb cookies recently using a natural peanut butter, but they didn’t turn out very well. 🙂
Kami says
Jiff! We love creamy Jiff and it works great in this recipe.
Julia G says
I just made them, i would add less sugar in the cookies and less powdered sugar in the icing otherwise yummy.
Robin says
Tried today. They are wonderful. My only comment is the frosting amount that it makes is about triple what fits on 1 inch cookies. Unless I make more, I will waste a whole lot of frosting.
Kami says
Hi Robin!
Sorry for the excess frosting. I have now adjusted the measurements for the frosting ingredients. I too had excess, and I ended up freezing some and using some as frosting on cupcakes.
Elizabeth says
Oh my sweet Mother Earth, THANK YOU FOR SHARING! As soon as I saw this recipe I was already making them, Ha! Peanut butter cookies ate one of my favorites to make, any day of the week, sometimes several. : )
Lynn says
My daughter is lactose and we can’t use butter, can we use margarine instead. I can use lactose milk but not butter
Seher says
Try ghee. Way healthier than margarine and lactose free
Christine says
I made these and they came out perfect. Will make again. Delicious!
Joseph says
Omg delicious
Jessica Egbert says
These are my favorite cookie. I am so excited to try these!!!
Kat says
Has anyone done this with nut free peanut butter? Would love to make this for my family but my son is allergic. 🙁
Kami says
I’m not sure what to tell you to substitute for this. Sorry.
Syd says
I read above someone used cashew butter and the cookies turned out great. If that’s a possibility for the one with peanut allergies.
Rebekah says
You could also propably use wow butter. It’s made from chick peas and tastes good
gail says
I’m making them right now! I have a gluten free life change and this is the perfect recipe.
Yummy they are good.
Thank you
gail says
I did end up with a 12 because i made them the actual size of a nutter butter but if the kids would have not eaten some right out of the oven i think i could have a half dozen more.its all about the size you want
Kami says
Great! Thanks for sharing!
Sara says
Last time I tried making on cookies without the flour they spread into each other and I had one very large cookie! How do these not flatten and keep spreading? I used kraft peanut butter and followed the recipe to the tee
Kami says
Hi Sara! I think the shorter baking time helps with this.
Sherrie says
I just did a batch of these with the following egg-free and dairy-free substitutes. They turned out AMAZING!
If you have trouble with eggs or dairy, this worked great!
Sub 1 overripe banana + 1/4 oat flour for the egg
Sub 2/3 cup sugar for the cup of sugar (because of the banana)
Sub 1/4 Earth Balance for the butter and omit the milk
Cindy Steyn says
Coconut biscuits and ginger biscuits are our favorite!
Paula says
I make sour cream sugar cookies the most. My Grandmothers recipe. Love them.
Benny says
My wife just made this cookie she said it’s easy to make and delicious, ready to make a batch for Christmas morning
Kami says
Yay! So happy you loved them. Thanks for sharing!
Julia Douglass says
Just made the Nutter Butter cookies. So good!! Wondering the best way to store them?
Kami says
Great! Thanks for sharing! An airtight container is great! If you plan on eating in a few days, they can be at room temp, but if you plan to eat them slower, I’d keep them in the fridge to last longer.
Gaute says
Is it 350°F or 350°C? Couse 350°C sounds very much.
Kami says
350 F!
Christine Kasper says
Just made these cookies for a super bowl party. May do a chocolate drizzle on some. I doubled the cookie recipe and had enough frosting to put on all. Although I may have gone light on frosting. Thanks for sharing.
BTW favorite cookie at home is peanut butter. Easier than sugar cookies. My kids don’t like chocolate otherwise I’d say chocolate chip!
Carrie Hollifield says
Just made a batch for my boys!! They’re so easy to make and are so delicious!! They turned out just like the picture🤗
Lin says
What is the texture of these when left to go cold, soft or crunchy?
Kami says
Shoot…I’m not really sure?
Diana says
Mine came out with an oily texture/ taste? I used J
Simply Jiff peanut butter
Kara says
Any nutrition info for the nutter butters?
Candy Gruber says
I used a store brand peanut butter, doubled the recipe, and have the extras stored in the freezer. We like to eat them straight from the freezer. I did use the small mixer to mix the 3 ingredients but stopped as soon as the ingredients were incorporated, not creamy. They turned out just like the picture. We did not miss the flour.
Janice says
Is there a nutritional guide for this recipe? I have family members watching how many calories and carbs.
Katie says
Can you freeze them?
Kami says
YES!
Beth says
Gearing up to make 4 batches for a party. Can’t wait to try them but would love the original amounts for the frosting so I only have to make one batch of it! ha!
Kami says
Hi Beth! Oh good! That’s a lot of cookies! You will just multiply the entire recipe by 4 to make four batches.
tdawn414 says
I made these for Church brunch after service. I had none left and was asked for recipe. Big hit!!
Lyn says
because you’re using butter…do they have to be refrigerated?
Kami says
Yes! It’s a good idea if you don’t plan to eat them fast.
Dianaloan says
Homemade Nutter Butters is my favorite, I will try to make with a variation like this
Julie says
Hi would it still work if I gently roll out the dough and cut with cookie cutters, to get a better shape Thank you
Patti says
I made these and they turned out very tasty. For portion control, I used a 1″ cookie scoop and rolled dough into a short log then cut the roll in half. Portion was perfect and made 24 sandwich cookies. Cookies expand a lot during baking process and ended up larger in size than the original nutter butter cookie. I also cut back on the sugar for both cookie and filling. Baked for 8-9 minutes.
Richard says
Just made these. Followed the ingredients and directions to the T. Came out of the oven and I let them sit. When I went to remove them from the sheet pan they fell apart into a crumbly mix. Will go back to traditional pb cookie recipe
Guera says
Mine just came out of the oven and they look delicious! For the filling I used half peanut butter and half cookie butter from trader Joe’s. Great recipe! The kids are going to love them and it was so fast and easy to make.