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Nutter Butters

These homemade Nutter Butters are crispy at the edges, tender in the center, and filled with creamy peanut-butter frosting, making them a perfect nostalgic treat that’s customizable and quick to bake.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 3/4 cup creamy peanut butter Natural peanut butter can be used.
  • 1/4 cup unsalted butter, at room temperature Can substitute with margarine or vegan butter for a dairy-free version.
  • 1 cup light brown sugar, packed
  • 1 large egg, at room temperature Can substitute with a flax egg for vegan.
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour For gluten-free, try a 1:1 gluten-free flour blend.
  • 2 tablespoons cornstarch Key for a tender crumb.
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
Filling Ingredients
  • 1/2 cup creamy peanut butter
  • 2/3 cup powdered sugar
  • 3-4 tablespoons heavy cream Or milk for a lighter filling.
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, beat the peanut butter and butter until smooth.
  3. Stir in the brown sugar and beat until the mixture is homogenous and slightly glossy.
  4. Beat in the egg and vanilla until fully incorporated.
  5. In another bowl, whisk together flour, cornstarch, baking soda, and salt.
  6. Gradually add the dry mix to the wet and stir until a soft dough forms. Don’t overmix.
  7. Use a tablespoon to scoop dough into balls, place on the prepared sheets, and gently flatten each ball.
Baking
  1. Bake for 8–10 minutes, until the edges are lightly golden but centers still look slightly soft.
  2. Transfer cookies to a wire rack and cool completely before filling.
Filling and Assembly
  1. Whisk together the filling ingredients until smooth and pipeable.
  2. Spread or pipe about a teaspoon (or more, to taste) of filling on the flat side of one cookie and sandwich with another.
  3. Enjoy right away or chill briefly to set the filling.

Notes

Store in an airtight container at room temperature for 2-3 days. Refrigerate filled sandwiches for up to 5-7 days. Freeze baked, unfilled cookies for up to 3 months.