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The Ultimate Homemade Copycat Nutter Butters Recipe: Better Than the Original!
There’s a certain magic to the classic Nutter Butter cookie. That distinct peanut shape, the crisp yet tender texture, and that unmistakable creamy peanut butter filling have secured its place in the cookie jar hall of fame. But what if you could recreate that iconic treat in your own kitchen, with the warmth and love of a from-scratch recipe? This Homemade Copycat Nutter Butters recipe does just that, and dare I say, it might even surpass the store-bought version.
Forget the plastic wrapper and the sometimes-too-sweet filling. Our version is all about deep, roasty peanut flavor, a perfectly balanced sweetness, and a satisfying snap that gives way to a melt-in-your-mouth crumb. This is a baking project that’s as fun to make as it is to eat, promising to fill your home with an aroma that is pure, unadulterated comfort. Whether you’re a seasoned baker or a novice looking for a rewarding challenge, this guide will walk you through every step to create peanut butter sandwich cookie perfection.
Why You’ll Adore This Homemade Copycat Nutter Butters Recipe
Before we dive into the ingredients, let’s talk about what makes this specific recipe so special. It’s not just another peanut butter cookie; it’s a carefully crafted homage to a classic.
- Superior Flavor: By using real, creamy peanut butter and incorporating finely ground peanuts into the cookie dough itself, we achieve a peanut flavor that is profound and authentic, not one-note.
- Perfect Texture: The secret to that classic Nutter Butter texture—crisp on the outside, slightly crumbly and tender on the inside—lies in the creaming method and the use of both baking soda and powder. We’ve nailed it.
- The Nostalgia Factor, Elevated: There’s an undeniable joy that comes from baking a childhood favorite from scratch. Presenting a plate of these cookies, shaped just like the original, is a guaranteed smile-maker for kids and adults alike.
- You Control the Ingredients: No mysterious preservatives or unpronounceable additives here. You know exactly what’s going into your cookies, from the quality of the peanut butter to the pure vanilla extract.
The Story of a Snack Food Icon
While we’re busy perfecting our copycat version, it’s fascinating to look back at the origin of the cookie that inspired us all. The Nutter Butter was born in 1969 under the Nabisco banner, a part of the now-global Mondelez International family. Its launch was a stroke of marketing genius, capitalizing on America’s long-standing love affair with peanut butter.
The cookie’s unique shape is its most recognizable feature. That iconic peanut outline wasn’t just a happy accident; it was a deliberate design choice to instantly communicate the cookie’s primary flavor. This clever branding made it stand out on crowded supermarket shelves and cemented its identity in the minds of consumers. For decades, it has held its own against other sandwich cookie giants, beloved for its specific peanutty punch and satisfying texture. By making them at home, we’re not just baking; we’re participating in a delicious piece of American culinary history.
Gathering Your Ingredients: A Symphony of Peanutty Goodness
The beauty of this recipe is in its simplicity. The ingredients are pantry staples, but their quality and how we handle them make all the difference.
For the Peanut-Shaped Cookies:
- 1 ½ cups all-purpose flour
- ½ cup old-fashioned oats (see note on grinding below)
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup creamy peanut butter (not natural/oily)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup dry-roasted, unsalted peanuts, very finely ground
For the Creamy Peanut Butter Filling:
- ½ cup unsalted butter, softened to room temperature
- 1 cup creamy peanut butter (not natural/oily)
- 1 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
Essential Equipment for Cookie Success
- Stand mixer or electric hand mixer
- Mixing bowls
- Food processor or blender (for grinding oats and peanuts)
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- A small offset spatula or butter knife for filling
Crafting Your Homemade Copycat Nutter Butters: A Step-by-Step Guide
Follow these instructions carefully, and you’ll be rewarded with cookies that are worthy of any bakery display.
Step 1: Prepare the Oats and Peanuts
This is a crucial step for the authentic texture. Using a food processor or high-speed blender, pulse the old-fashioned oats until they form a fine powder, similar to flour. Do the same with the dry-roasted peanuts until they are very finely ground, but stop before they turn into peanut butter. Set both aside.
Step 2: Combine the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, your freshly ground oat flour, baking soda, baking powder, and salt. This ensures the leavening agents are evenly distributed for a consistent rise.
Step 3: Cream the Butters and Sugars
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, ½ cup of peanut butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes. The mixture should become light, pale, and fluffy. This step is key for incorporating air into the dough, which contributes to the cookie’s texture.
Step 4: Incorporate the Wet Ingredients
Scrape down the sides of the bowl. Add the egg and vanilla extract, and mix on medium speed until fully combined.
Step 5: Bring the Dough Together
Reduce the mixer speed to low. Gradually add the dry ingredient mixture in two or three additions, mixing until just combined. Finally, add the finely ground peanuts and mix until they are evenly distributed throughout the dough. The dough will be soft but not sticky.
Step 6: Chill the Dough
Wrap the dough in plastic wrap and press it into a flat disc. Refrigerate for at least 1 hour, or up to 2 days. This chilling period is non-negotiable—it allows the oats and flour to fully hydrate, firms up the butter, and prevents the cookies from spreading too much in the oven, ensuring they hold their iconic shape.
Step 7: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 8: Shape the Cookies
This is the fun part! To get the classic peanut shape, scoop out about 1 tablespoon of dough. Roll it into a small log about 2 inches long. Place it on the prepared baking sheet and gently press down with the tines of a fork to create a cross-hatch pattern, which also slightly flattens the cookie. Then, use your fingers to gently pinch the center of the log to create the classic “waist” of a peanut. Repeat, spacing the cookies about 2 inches apart.
Step 9: Bake to Perfection
Bake for 9-11 minutes, or until the edges are just beginning to turn a light golden brown. The centers may still look slightly soft—this is perfect! They will firm up as they cool. Do not overbake.
Step 10: Cool Completely
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies must be completely cool before you fill them.
Step 11: Make the Creamy Filling
While the cookies are cooling, prepare the filling. In a clean mixer bowl, beat the softened butter and 1 cup of peanut butter until smooth and creamy. Gradually add the sifted powdered sugar on low speed until incorporated, then increase the speed and beat for 1-2 minutes. Add the vanilla and 2 tablespoons of heavy cream. Beat on high for another 1-2 minutes until the filling is light and fluffy. If it seems too thick, add the remaining tablespoon of cream.
Step 12: Assemble the Sandwich Cookies
Match the cookies into pairs of similar size and shape. Using a small offset spatula, knife, or piping bag, place a generous dollop (about 1-2 teaspoons) of the filling onto the flat side of one cookie. Gently press the matching cookie on top, allowing the filling to squeeze out slightly to the edges.
Pro Tips for Nutter Butter Nirvana
- Peanut Butter is Key: For both the cookie and the filling, use a standard, shelf-stable creamy peanut butter like Jif or Skippy. Natural peanut butter, which separates, can throw off the texture and fat content of the recipe.
- The Grinding Matters: Taking the time to finely grind both the oats and the peanuts is what gives these cookies their signature texture. The oat “flour” provides a heartier crumb, while the ground peanuts intensify the flavor.
- Room Temperature is Crucial: Using room temperature butter, peanut butter, and egg is essential for proper emulsification. This means the ingredients will blend together smoothly, creating a uniform dough and a fluffy filling.
- Don’t Skip the Chill: A cold dough spreads less. If you find your cookies are spreading too much in the oven, your dough likely wasn’t chilled long enough, or your butter was too soft.
- Fill with Confidence: The filling is intentionally quite sweet to balance the less-sweet cookie. If you prefer a less sweet filling, you can reduce the powdered sugar by ¼ cup.
Delicious Variations to Try
Once you’ve mastered the classic, feel free to get creative!
- Chocolate Drizzle: Melt some semi-sweet or dark chocolate and drizzle it over the assembled cookies for an elegant touch.
- “Peanut Butter and Jelly”: Add a tiny dollop of your favorite jam or jelly in the center of the filling before sandwiching the cookies together.
- Crunchy Peanut Version: Use crunchy peanut butter in the filling for an added textural surprise.
- Spiced Cookie: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced undertone.
Storing Your Homemade Masterpiece
Your Homemade Copycat Nutter Butters will stay fresh in an airtight container at room temperature for up to 5 days. The filling will soften the cookies slightly over time, which many people find even more delightful. For longer storage, you can freeze the unfilled cookies for up to 3 months. The filling can also be made ahead and refrigerated for up to a week; just let it come to room temperature and re-whip it before using.
So, preheat your oven and get ready to experience the ultimate peanut butter cookie. This Homemade Copycat Nutter Butters recipe is a labor of love that pays off in every single, spectacularly peanutty bite.
Homemade Copycat Nutter Butters
Crisp, peanutty sandwich cookies with a creamy filling that taste even better than the store-bought classic.
Ingredients
Equipment
Method
- Grind the oats in a food processor into a fine powder. Finely grind the dry-roasted peanuts separately. Set both aside.
- In a medium bowl, whisk together the flour, ground oat powder, baking soda, baking powder, and salt.
- In a large bowl using an electric mixer, cream the softened butter, 1/2 cup peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- With the mixer on low, gradually add the dry ingredients until just combined. Mix in the finely ground peanuts.
- Wrap the dough in plastic and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the dough: Roll 1 tablespoon of dough into a 2-inch log. Place on sheet, press with a fork to create a cross-hatch, and pinch the center to form a peanut shape. Repeat, spacing 2 inches apart.
- Bake for 9-11 minutes, until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat 1/2 cup butter and 1 cup peanut butter until smooth. Gradually beat in powdered sugar, then vanilla and cream until light and fluffy.
- Spread or pipe filling onto the flat side of half the cookies. Top with remaining cookies to form sandwiches.
Notes
Chilling the dough is essential for the cookies to hold their shape. Use a standard creamy peanut butter (like Jif or Skippy) for best results. Cookies must be completely cool before filling.
