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–+ servings
Copycat Nutter Butters

Delicious Copycat Nutter Butters for Your Sweet Cravings

Indulge in these nostalgic Copycat Nutter Butters, perfectly soft and chewy cookies filled with creamy peanut butter goodness.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup Unsalted Butter Softened
  • 1/2 cup Creamy Peanut Butter Use creamy for best texture
  • 1/2 cup Granulated Sugar For sweetness
  • 1/2 cup Brown Sugar Adds moisture
  • 1 large Egg Beaten
  • 1 teaspoon Vanilla Extract Pure extract preferred
  • 1 1/2 cups All-Purpose Flour Can substitute gluten-free
  • 1 teaspoon Baking Soda For rising
  • 1/4 teaspoon Salt For flavor
For the Filling
  • 1/2 cup Creamy Peanut Butter Same creamy type as dough
  • 1/4 cup Unsalted Butter Softened
  • 1 1/2 cups Powdered Sugar Adjust milk for spreadability
  • as needed tablespoon Milk To achieve filling consistency

Equipment

  • Electric mixer
  • Mixing bowls
  • Baking sheets
  • parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
  2. In a large bowl, cream together 1/2 cup unsalted butter and 1/2 cup creamy peanut butter.
  3. Add 1/2 cup granulated sugar and 1/2 cup brown sugar, blending until fluffy and smooth.
  4. Incorporate 1 beaten egg and 1 tsp vanilla extract until fully combined.
  5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt.
  6. Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined.
  7. Scoop the dough onto lined baking sheets, flattening slightly and sprinkle granulated sugar on top.
  8. Bake for 8-10 minutes until edges are light golden brown; let cool on baking sheets for 5 minutes.
  9. In a medium bowl, beat together 1/2 cup creamy peanut butter and 1/4 cup softened butter.
  10. Gradually mix in 1 1/2 cups powdered sugar, adding milk for a spreadable consistency.
  11. Once cooled, spread filling onto one cookie and top with another, pressing gently to sandwich together.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container; they remain fresh for up to 5 days at room temperature.

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