Homemade Nutter Butters Peanut Butter Cookie Recipe
Love peanut butter? These homemade nutter butters with creamy peanut butter filling are better than what you can buy at the store!
You’ll also like these chewy chocolate cookies and pumpkin spice and nutella whoopie pies.
Better Than Nutter Butter Cookies
I think I’ve mentioned that my husband has a thing for peanut butter.
If peanut butter were a woman, I’d be in trouble, cuz I am pretty sure he’d marry her.
But lucky for me, I can use my skills in the kitchen to get straight to my hubby’s heart through his belly with a simple recipe calling for- you guessed it a little peanut butter!
Okay so what makes this recipe so divine?
(cuz it really is heaven sent…)
It has to be the oatmeal peanut butter cookie.
The cookie alone can stand on it’s own little, crumbly soft feet, but add that creamy frosting, and really it is one of those things you just won’t forget.
By the way, don’t just take my word for it… we gave them out in our Christmas cookie bags this year, and I’ve never had more people ask for a recipe- ever!
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Highly recommended to have a cookie scoop set on hand so that the peanut butter cookies are all the same size, plus it makes for easy cookie filling.
How to Store Homemade Nutter Butters
Once they’ve come to room temperature, store homemade nutter butter cookies in an airtight container (or heavy duty ziploc bag) in the refrigerator for 5-7 days or in the freezer for up to 3 months. You can also store the cookie dough in the fridge or freezer until ready to bake.
Variations on Homemade Nutter Butter Cookies
These soft peanut butter cookies are delicious just as they are. But you can make some ingredient swaps, too, for your own version of copycat nutter butter cookies.
- Extracts – Instead of vanilla extract try using other flavors — almond extract works well.
- Shape – Instead of circles, try making them in a classic peanut shape (like the original nutter butters) or use a cookie cutter for whichever shape you like. You can also use the tines of a fork to make a criss-cross pattern on top of the cookie.
- Maple syrup – Use maple syrup instead of some of the brown sugar.
- Salt – Try sprinkling the warm cookies with just a bit of flaky sea salt for a sweet/salty combination.
- Flour – Instead of all-purpose flour you can experiment with alternatives like almond flour.
- Peanut butter alternatives – You can use natural peanut butter, crunchy peanut butter, or you can switch the peanuts out for another nut butter you prefer.
- Sugar – While we recommend light brown sugar, if you prefer more molasses-style flavor you can substitute dark brown sugar.
- Chocolate – Garnish the cookie sandwiches by drizzling melted chocolate over top.
Tips for the Best Copycat Classic Nutter Butter Cookies
These cute cookies are pretty easy to make but there are a few tips to get the best results when you whip up this copycat nutter butter cookie recipe.
- Keep the electric mixer on the lowest setting at first when mixing the peanut butter frosting. Keeping the mixer on low speed will help keep the powdered sugar from spraying out of the bowl and making a mess.
- For the most precise application of the frosting on the cookies, spoon it into a piping bag (or a ziploc bag with the corner snipped) and pipe it on top of the entire cookie.
- Spraying your cookie scoop with a little bit of cooking spray will help the ball of dough to release more easily onto the parchment paper lined cookie sheet.
- Make sure to allow the cookies to cool completely on a wire rack before frosting them. Otherwise, the frosting will melt and become messy.
Homemade Nutter Butter Cookies
Ingredients
For the cookie dough:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 teaspoons baking soda
- 1 pound butter, at room temperature (4 sticks)
- 1 cup creamy natural peanut butter
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups quick-cooking oats
For the filling:
- 1/2 pound 2 sticks butter, at room temperature
- 1 cup creamy peanut butter we prefer Skippy
- 3 1/3 cups confectioners’ sugar
Instructions
To make the peanut butter oatmeal cookies:
- Preheat oven to 350 degrees.
- In a bowl, combine the flour, baking powder and baking soda; use a whisk to combine, set aside.
- Using a mixer with a paddle attachment, cream together the butter and peanut butter.
- Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
- At low speed, add eggs and vanilla.
- Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl.
- Add oats, and mix well.
- Using a small scoop, place balls of dough on parchment-lined baking sheets.
- Bake until cookies have spread and turned very light golden brown, about 10 – 12 minutes.
- Remove from oven and set aside to cool and firm up, 10 to 15 minutes. Transfer to a rack to cool completely before filling.
To make the creamy peanut butter filling:
- Cream together the butter, peanut butter and confectioners’ sugar until very smooth.
To assemble cookies:
- Used a mini cookie scoop to add a scoop of the filling, then sandwich it with another cookie.
- Repeat until the cookies are all sandwiched (try not to eat more than three while you finish frosting them all!)
Recipe adapted from Bouchon Bakery’s Homemade Nutter Butters recipe.
Food memories are a big part of our family. We love having a big family party and making great food, or heading to Disneyland and trying all the things. Why not allow food to be a happy part of your life. That is what this blog is about. I hope you enjoy our recipes.
You had me at nutter butters… I am pinning and making!! Yummo. Thank you for sharing the recipe!! ~ Lori
Enjoy!
1 pound of butter and 1 cup of peanut butter in the dough alone!? HOLY COW! these look so good. now i just need an excuse to make them.
I know scary, lots of yummy ingredients.
My hubby would love these! Thanks.
Jake’s a Girl
I am making these right now. As we speek, a batch of the cookies are in the oven! Mmmmm! They are absolutely delectable! Melt in your mouth (literally) delicious. It’s like heaven in my mouth 🙂
(When I saw the amount of butter, I was shocked too, but this recipe does make a lot of cookies, so really the amount of butter per cookie is probably not too unhealthy!)
They are delicious, I am SO glad you like them! (by the way, can’t remember if I mentioned it or not but the dough freezes really well and the frosting too) So make a third or so and freeze the left over for another day!)
Love this recipe! Will be linking back to this in my upcoming post 🙂
Thanks Marla! That is exciting, I’d love to hear when you link to it if you get the chance!
Over a pound of butter and more than 4 cups of sugar?? These cookies are heart cloggers.
Yep, they are! (but I definitely didn’t claim them to be diet in anyway) I made these and gave all but maybe ten away, one or two indulgent cookies, for special occasions will not give you a heart attack.
I cannot wait to try these. I am gluten intolerant and Nutter Butter was my favorite cookie. I have missed them so and this is the first recipe I have seen since going gluten free 12 years ago that actually has me excited. Thanks you so much for sharing!!!
You are welcome! Enjoy!
I tried these cookies and they were delicious. Everyone I made them for loved them. I want to make them again but mine turned out really flat. Anything I can do to fix that?
Casey, Mine turn out flat too. I think you would have to do some major recipe tweaking to fluff them up, however, what helped me control the size was using a really small cookie scoop (the pampered chef small version, but they also have a really decent scoop at Walmart almost the exact same size) That way they didn’t run out all over and become one giant cookie (which is what happened the first time I made them! Good luck, hope that helps a little bit!
Your recipe is more elabert than mine. I tried to come up with something a little healthy; so, like you; I used oatmeal. I put some quick oats in a mini chopper because I thought the oats were a little large and was looking for more of a flour. After I run the chopper for a few minutes the oats were perfect. I made up the peanut butter recipe creamed the butter and sugar and added oats in measuring cup adding remainder with all purpose flour. Flopped it out on counter and noticed it was a little sticky? I then folded in some flour to be able to roll with a pin. I was looking for an inch to inch and a half, and found a shot glass was the perfect size. And I’ve had was told not to make anymore ’cause they are so addictive.
Amen to the addictive statement! I haven’t made them since I posted this, just to be safe!
Made these this evening !!! They are Outstanding !!!!! Mine were flat , but my hubby didn’t care . He was happy happy happy !!!! THANK YOU !!!! ♡ ♡ ♡
I think these are my new favorite cookie! I did not have any problems with them spreading. To minimize spreading I made sure I used real butter, kept the dough and cookie sheets cool before putting them in the oven.
Thanks for the feedback, Rebecca! We love them, too!