Homemade Nutter Butter Cookies

Sharing is caring!

Back (okway back) before I turned 30, I loved sweets.



M&M’s, tiramasu, cheesecake… and Key Lime Pie was my favorite. As a matter of fact, my husband brought home a key lime pie for my last birthday knowing I wouldn’t want any. He’s a sentimental sap, bless his heart.

I have no idea what changed; out of nowhere I lost my affinity for eating sweet stuff. Maybe I got burned out because when Mark and I first got married we had to get a Dairy Queen Blizzard every single night for about a year. That nightly habit changed quickly to fattening ass popcorn with our American Idol/Boston Legal obsession – I do not recommend it, the gluttony led us straight up knocking on Jenny Craig’s door. Not even kidding.

No need in depriving yourself, but everything in moderation, kids.

Every now and then I like a bite of chocolate, like a Hershey’s mini. Or two. So, when I make something sweet it’s mainly for my kids and my husband.

I just want something hot and spicy. With some cheese on top. Not to say that cheesy hot shit isn’t fattening. Again, moderation.

Another one of my favorites was Nutter Butter cookies. I absolutely LOVED those things, so I found ran across a recipe from Cookies and Cups and made them just for fun.




The recipe was on point. They were good – just ask my kids. But don’t ask Mark because he he’ll say he doesn’t like peanut butter but he ate a shit ton of them anyway (ssshh).

The kids asked me to make them again. I think I might.




Here’s the printable –

Recipe credited to Cookies and Cups

Homemade Nutter Butter Cookies


  • Cookies:
  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • approx 1/3 cup extra sugar for rolling
  • Filling:
  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter, room temperature
  • 4 cups powdered sugar
  • 2-3 tablespoons milk


  • In a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour.
  • Preheat oven to 375Β°
  • Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough in extra granulated sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.
  • Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
  • Filling:
  • In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.
  • Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.

You Might Also Like


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.