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The Only Copycat Nutter Butter Cookies You’ll Ever Need
Ok, let’s be real for a second. Is there anything better than a Nutter Butter? That perfect crunch, the salty-sweet peanut butter filling, all in that weirdly iconic peanut shape.
They were a staple of my childhood. Finding one in my lunchbox was like hitting the jackpot. It was the currency of the playground.
But the store-bought ones sometimes have this… I don’t know, a slightly artificial taste? So I went on a mission. A very serious, very important mission to recreate them at home.
And let me tell you, after a few (okay, a LOT of) crumbly, sad-looking attempts, I finally nailed it. These are the real deal. They taste like nostalgia but, like, a million times better.
So let’s get into it. Let’s make something that will transport you right back to the good old days, but with way better ingredients.
What You’ll Need
Here’s the simple stuff you’ll need to grab. Nothing too wild or hard to find, I promise.
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter (the regular kind, like Jif or Skippy)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Filling:
- 1 ½ cups creamy peanut butter
- 1 cup powdered sugar
- 3-4 tablespoons milk or heavy cream
Pro Tips
I made all the mistakes so you don’t have to. Pay attention to these, they’re game-changers.
- Use “Boring” Peanut Butter: This is not the time for that fancy, all-natural, oil-on-top peanut butter. It will make your cookies oily and spread like crazy. Stick to the classic, emulsified stuff like Jif or Skippy for the best texture.
- Chill The Dough. No Excuses: I know, I know, you want cookies NOW. But if you skip chilling the dough for at least an hour, you’ll have one giant, flat, peanut-butter-puddle cookie. Don’t do it.
- The Shaping Trick: You don’t need a special cookie cutter. Just roll a tablespoon of dough into a small log, then gently pinch the middle. Voila! It creates that perfect peanut shape. It’s that easy.
- Fork-Dipping: Before you press the fork onto the cookies to make the classic crisscross pattern, dip the tines in a little bit of flour. This stops the dough from sticking to the fork and ruining your beautiful design.
Tools Required
You probably have most of this stuff already. No need for any crazy gadgets.
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Spatula
- A fork
Substitutions and Variations
Feeling a little adventurous or working with what you’ve got? Here are some simple swaps you can make.
| Ingredient | Substitution | Notes |
|---|---|---|
| Creamy Peanut Butter | Crunchy Peanut Butter | Adds a nice texture, but shaping can be trickier. |
| All-Purpose Flour | 1-to-1 Gluten-Free Flour Blend | Works well, but cookies may be slightly more delicate. |
| Unsalted Butter | Salted Butter | Just reduce the added salt in the recipe to ¼ teaspoon. |
Make Ahead Tips
Life gets busy. I get it. The good news is that you can totally prep this dough in advance.
You can make the cookie dough, wrap it tightly in plastic wrap, and store it in the fridge for up to 3 days.
You can even freeze the dough. Shape the cookies, place them on a baking sheet, and freeze them solid. Then, transfer them to a freezer bag. They’ll keep for up to 2 months. You can bake them straight from frozen, just add a couple of extra minutes to the baking time.
How to Make Copycat Nutter Butter Cookies
Alright, time for the main event. Let’s do this.
For the Cookies:
Step 1: In a large bowl with a stand mixer or hand mixer, cream the softened butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 2-3 minutes. Don’t rush this part!
Step 2: Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything is mixed in.
Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
Step 4: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. Seriously, don’t skip this. It’s the secret to cookies that don’t spread into a disaster.
Step 5: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Step 6: Take about a tablespoon of dough and roll it into a 2-inch log. Gently pinch the center to create a peanut shape. Place it on the prepared baking sheet.
Step 7: Dip a fork in a little flour and gently press a crisscross pattern onto the top of each cookie. This also helps to flatten them slightly.
Step 8: Bake for 9-11 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. They need to be fully cool before you add the filling.
For the Filling:
Step 1: While the cookies are cooling, make the filling. In a medium bowl, beat the peanut butter and powdered sugar together until smooth.
Step 2: Add the milk or cream one tablespoon at a time, mixing until you get a smooth, creamy, spreadable consistency. You might not need all of it.
Assembly:
Step 1: Take one cooled cookie and turn it upside down. Spread a generous layer of the peanut butter filling on it.
Step 2: Top it with another cookie, pressing down gently to create your sandwich. Repeat with the rest of the cookies. That’s it!
Nutrition, Pairings, and More
Let’s break down some of the other details you might be curious about.
| Good to Know | |
|---|---|
| Nutrition (Approx. per cookie) | Calories: 250, Protein: 5g, Fat: 15g, Carbs: 24g. It’s a cookie, not a salad! |
| Diet Swap | For less sugar, you can use a sugar substitute like erythritol for the granulated sugar. |
| Meal Pairing | A tall glass of cold milk is classic. Also amazing with coffee or crumbled over vanilla ice cream. |
| Efficiency Tip | While one batch is in the oven, get your next sheet of cookies shaped and ready to go. |
Leftovers and Storage
If by some miracle you have any of these left, here’s how to keep them fresh.
Store the finished cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 5 days.
You can also freeze the assembled cookies. Place them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They’ll last for up to a month. Just let them thaw at room temperature before enjoying.
Frequently Asked Questions
Here are some questions that popped up when I was testing these out.
Q1. Why did my cookies spread out so much and get flat?
Ans: Nine times out of ten, it’s because the dough wasn’t chilled long enough. Chilling solidifies the fat (the butter), which means it melts slower in the oven, preventing the dreaded spread. The other culprit could be using natural peanut butter, which has more oil.
Q2. My dough seems really crumbly and dry. What went wrong?
Ans: This usually happens from over-measuring the flour. When you measure flour, don’t scoop it directly with the measuring cup. Instead, use a spoon to fluff up the flour in its container, then spoon it into your measuring cup and level it off with a knife. This prevents packing too much flour in.
Q3. Can I use a different kind of nut butter?
Ans: You probably could, but it will dramatically change the flavor and texture. Almond butter or cashew butter could work, but they have different oil contents. Stick with peanut butter for that classic Nutter Butter taste.
Wrapping Up
And there you have it. A little piece of your childhood, recreated in your own kitchen, and honestly, it’s just so much better this way.
The process is simple, kind of fun, and the payoff is huge. Your house will smell absolutely incredible, and you’ll have a stash of the best peanut butter cookies on the planet.
So go for it. Give this recipe a try. And when you do, please come back and leave a comment below. I genuinely want to hear how they turned out for you or if you have any questions along the way!
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