How to Make Homemade Nutter Butters

Last Updated: July 12, 2022 Tested

If you like Nutter Butter cookies - the cookie that looks like a peanut - and would rather make more than run to the store, this wikiHow article will give you the details to make your own at home, if you have the necessary ingredients - helping you avoid a costly trip to the store.

Ingredients

Yield: 14 cookies
Total preparation time: about 32 minutes.

Cookies

1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1 cup firmly-packed light brown sugar
1 large egg
1/2 tsp vanilla extract
1 cup chunky peanut butter
sugar (for coating the cookies)

Filling

4 tbsp butter
1/2 cup chunky peanut butter
1 1/2 cups powdered sugar
2 tbsp milk
1/4 tsp vanilla

Part 1

Part 1 of 4:

Forming the Cookie Batter

1
Preheat your oven to 350 degrees Fahrenheit.
2
Mix the flour, baking soda and salt together. Set this bowl to the side.

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3
Cream together the butter, brown sugar, egg, and vanilla extract until well-combined.
4
Add the peanut butter into this second bowl.
5
Mix the two bowls together.

Part 2

Part 2 of 4:

Forming the Cookies

1
Spoon out the dough as round balls at first. You'll then want to shape them into a log, which is then rolled in sugar.
2
Form the classic nutter butter crosshatch. This is the peanut-like look of the nutter butter. Use a fork tine on the top of the cookie. As you make the criss-cross, your cookie should begin to push out and expand.
3
Re-form the cookie if it doesn't have round bottoms. Cut the cookie around the edge to form two round edges, and reuse cut-off dough in the remainder of the batter.
4
Pinch the middle of the cookie to make the shape of the peanut butter. Give the peanut its waist at the middle - the distinct shape of the Nutter Butter.
5
Bake the cookies for 10-12 minutes, or until they are lightly brown on the edges and still soft in the center.
6
Cool the cookies. Use a baking sheet for several minutes, then transfer these cookies to a wire rack, if possible.
7
Turn over the cookies, so the tined edge is facing down at first. Doing so makes it easier to fill and preserves the peanut-like look of the cookie.

Part 3

Part 3 of 4:

Forming the Filling

1
Bring the butter to room temperature, and begin beating it until it is fluffy.
2
Add in the peanut butter, powdered sugar, milk, and vanilla extract. Then, beat the mixture again until well-combined.

Part 4

Part 4 of 4:

Filling the Cookies

1
Spoon out about a teaspoon of the filling onto one of the cookies. You'll want a nice even layer of filling on one cookie, which you'll be closing with another cookie, soon thereafter.
2
Close up the cookie, with another cookie. Place the second cookie on top of the other, tined side facing up.
3
Serve.