These Easy Nutter Butter Cookies are soft, chewy peanut butter cookies sandwiched together with a creamy peanut butter filling. They are simple to prepare, packed with rich nutty flavor, and perfect for sharing with family and friends.
Why You’ll Love This Recipe
Simple pantry ingredients you likely already have on hand
Soft and chewy texture with a creamy center
Perfect balance of sweet and salty peanut butter flavor
Great for bake sales, holidays, or everyday treats
Easy enough for beginner bakers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
¾ cup (170 g) unsalted butter, softened to room temperature
¾ cup (190 g) creamy peanut butter
½ cup (100 g) granulated sugar
½ cup (110 g) packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 cups (250 g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
For the Filling:
½ cup (125 g) creamy peanut butter
¼ cup (55 g) unsalted butter, softened
1 cup (120 g) powdered sugar
½ teaspoon pure vanilla extract
1–2 tablespoons milk, as needed for consistency
Directions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract. Beat until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Scoop about 1 tablespoon of dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.
Gently flatten each ball with a fork in a crisscross pattern.
Bake for 9–11 minutes, or until the edges are lightly golden. The centers should remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To prepare the filling, beat together peanut butter and softened butter until smooth. Add powdered sugar and vanilla extract. Mix until creamy. Add milk, one tablespoon at a time, until you reach a spreadable consistency.
Spread or pipe about 1 tablespoon of filling onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies.
Servings and timing
Servings: 18 sandwich cookies
Prep Time: 20 minutes
Bake Time: 10 minutes per batch
Total Time: Approximately 40 minutes
Variations
Chocolate Drizzle: Drizzle melted semi-sweet chocolate over the assembled cookies for extra richness.
Crunchy Texture: Substitute crunchy peanut butter for creamy to add texture.
Chocolate Filling: Replace 2 tablespoons of powdered sugar with unsweetened cocoa powder in the filling for a chocolate-peanut butter twist.
Mini Version: Make smaller cookie scoops to create bite-sized sandwich cookies.
Storage/Reheating
Store the sandwich cookies in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate for up to 7 days. Allow them to come to room temperature before serving for the best texture.
You can freeze the assembled cookies for up to 2 months. Place parchment paper between layers and store in a freezer-safe container. Thaw at room temperature before serving.
Reheating is not necessary, but if desired, warm a single cookie in the microwave for 5–8 seconds for a softer texture.
FAQs
Can I use natural peanut butter?
Yes, but make sure it is well stirred. Natural peanut butter may create a slightly softer dough.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours before baking.
Why are my cookies too crumbly?
This can happen if too much flour was added. Be sure to measure flour accurately using the spoon-and-level method.
Can I freeze the cookie dough?
Yes, shape the dough into balls and freeze them. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
How do I make the cookies softer?
Do not overbake them. Remove them when the edges are set but the centers still look slightly soft.
Can I use almond butter instead?
Yes, almond butter can be substituted, though it will slightly change the flavor and texture.
What type of peanut butter works best?
Creamy, commercial peanut butter provides the most consistent results.
Can I skip the filling?
Yes, the cookies are delicious on their own without the sandwich filling.
How do I keep the cookies uniform in size?
Use a cookie scoop to ensure each portion of dough is the same size.
Can I double the recipe?
Absolutely. Simply double all ingredients and bake in batches as needed.
Conclusion
These Easy Nutter Butter Cookies deliver classic peanut butter flavor in a soft, chewy sandwich cookie that’s simple to prepare and always satisfying. Whether you make them for a gathering or a cozy treat at home, this recipe guarantees delicious results every time.
These Easy Nutter Butter Cookies are soft and chewy peanut butter sandwich cookies filled with a smooth, creamy peanut butter filling. Made with simple pantry ingredients, they deliver the perfect balance of sweet and salty flavor, making them ideal for holidays, bake sales, or everyday treats.
Ingredients
For the Cookies:
¾ cup (170 g) unsalted butter, softened
¾ cup (190 g) creamy peanut butter
½ cup (100 g) granulated sugar
½ cup (110 g) light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cups (250 g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
For the Filling:
½ cup (125 g) creamy peanut butter
¼ cup (55 g) unsalted butter, softened
1 cup (120 g) powdered sugar
½ teaspoon pure vanilla extract
1–2 tablespoons milk, as needed
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract and beat until fully combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Scoop about 1 tablespoon of dough and roll into balls. Place 2 inches apart on the prepared baking sheet.
Flatten each ball gently with a fork in a crisscross pattern.
Bake for 9–11 minutes, or until edges are lightly golden and centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the filling, beat peanut butter and butter until smooth. Add powdered sugar and vanilla extract and mix until creamy. Add milk gradually until spreadable.
Spread or pipe about 1 tablespoon of filling onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies.
Notes
Do not overbake to maintain a soft and chewy texture.
Measure flour accurately using the spoon-and-level method.
Natural peanut butter may result in a slightly softer dough.
Chill dough for 20–30 minutes if it feels too soft to handle.
Store in an airtight container to keep cookies fresh and soft.
