There’s nothing quite like the nostalgic crunch and creamy peanut butter filling of Homemade Nutter Butter Cookies. These golden, buttery delights are perfectly crisp on the outside, with a soft, melt-in-your-mouth center that’s packed with rich, nutty flavor. In just 23 minutes, you can recreate this classic treat, filling your kitchen with the irresistible aroma of toasted peanuts and sweet vanilla.
Each bite is a harmonious blend of textures—crunchy, smooth, and utterly satisfying. With a hint of sweetness and a touch of salt, these cookies are a guilt-free indulgence that pairs perfectly with a glass of milk or your favorite afternoon tea. Whether you’re baking for a crowd or treating yourself, these cookies are sure to bring smiles and second helpings.
Ingredients for Homemade Nutter Butter Cookies
- For the Cookies:
- 1 cup butter-flavored shortening (or substitute with unsalted butter for a richer flavor)
- 1 cup creamy peanut butter (use natural peanut butter for a less sweet option)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ⅓ cup milk (any type works, but whole milk adds richness)
- ¼ cup granulated sugar (for rolling the cookies)
- For the Filling:
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 6 Tablespoons milk (adjust for desired consistency)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and ensure the rack is in the center position.
- Make the cookie dough: In a large mixing bowl, cream together the shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 1-2 minutes). Add the vanilla extract and eggs one at a time, mixing well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Add the milk and mix until the dough is soft and easy to handle (it should not crumble).
- Shape the cookies: Roll the dough into ½-inch balls (or slightly larger if preferred). Roll each ball in the reserved ¼ cup of granulated sugar, then place them on an ungreased cookie sheet. Use a fork to gently press a crisscross design on top of each cookie.
- Bake: Bake the cookies for 6-8 minutes, or until they are puffy but not golden brown. Overbaking will make them too crisp, so watch closely.
- Cool: Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.
- Make the filling: While the cookies cool, beat together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth. Gradually add the milk until the filling reaches a spreadable consistency.
- Assemble the cookies: Once the cookies are completely cool, spread a layer of filling on the flat side of one cookie and sandwich it with another. Repeat with the remaining cookies.
- Serve and enjoy: Store in an airtight container for up to 5 days, or freeze for longer storage.
Creative Filling and Topping Ideas
While the classic peanut butter filling is delicious, you can mix things up! Try adding a sprinkle of sea salt on the filling for a sweet-and-salty twist. For a chocolatey upgrade, mix in 2 tablespoons of cocoa powder or melted chocolate to the filling. If you’re feeling adventurous, drizzle melted chocolate over the assembled cookies for a decadent finish.
Perfect Pairings: Serving Suggestions
These cookies are fantastic on their own, but they pair wonderfully with a cold glass of milk or a cup of coffee. For a fun dessert platter, serve them alongside chocolate chip cookies or oatmeal raisin cookies. They also make a great addition to lunchboxes or as a sweet treat for picnics.
Storing and Keeping Them Fresh
Store your Nutter Butter cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unfilled cookies and filling separately for up to 2 months. When ready to enjoy, thaw at room temperature, assemble, and serve. Pro tip: Place a slice of bread in the container to keep the cookies soft!
Time-Saving Tips for Busy Bakers
To save time, prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. You can also roll the dough balls in sugar and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag and bake straight from the freezer, adding 1-2 minutes to the baking time.
Common Questions Answered
Can I use natural peanut butter? Yes, but the texture may be slightly different. Stick to creamy peanut butter for the best results. Can I make these gluten-free? Absolutely! Swap the flour for a 1:1 gluten-free blend. Why are my cookies spreading too much? Ensure your dough isn’t too soft—add a bit more flour if needed, and chill the dough for 15 minutes before baking.
Homemade Nutter Butter Cookies
Ingredients
Cookies
- 1 cup butter flavored shortening
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 3 eggs
- 3 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ⅓ cup milk
- ¼ cup sugar, for rolling cookies
Filling
- 1 cup creamy peanut butter
- ½ cup butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 6 Tablespoons milk
Instructions
- Preheat oven to 375℉.
- Cream shortening, peanut butter, and sugars together until light and fluffy, 1-2 minutes. Add in vanilla, and eggs one at a time.
- In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. Add milk until dough is soft enough to roll into balls without crumbling.
- Roll dough into ½ inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and use a fork to make the design on top.
- Bake for 6-8 minutes, or until puffy. You do not want them to be golden brown or overcooked.
- Filling: Beat peanut butter, butter, sugar, and vanilla together until smooth. Add milk until desired consistency is reached.
- When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.