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Homemade Nutter Butter Cookies with Ganache Option

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Let’s just put it out there. I clearly love peanut butter. My heart goes out to all those who have peanut allergies because I bake with peanut butter A LOT! Sorry, today is another peanut butter dessert – Homemade Nutter Butter Cookies.

Cookies were my first baking love all the way back to age three. I was one of those kids who was always waiting for a good cookie baking session to begin. When I was about 10 years old, you could always find me in the kitchen whipping up a good ole’ batch of chocolate chip cookies. After college, I started my own gourmet cookie company. I’m just a cookie extraordinaire, I guess.

While I like packaged cookies, I’m always trying to think of how to make them myself. Nutter Butters are hands-down my favorite packaged peanut butter cookies. I even crushed them in a recipe earlier in the week to make the crust of Reeses Peanut Butter Cup Brownie Cupcakes.

Enter Homemade Nutter Butter Cookies

Today I’m going to show you how to make homemade Nutter Butter cookies. In my opinion, these are better than Nutter Butters because the cookies are soft. Mmmmm. Soft cookies are yummy! Plus, these are super easy. Sure you can cheat and just use the refrigerated, pre-made peanut butter cookie dough and I’m sure they would be just as yummy, but why not whip up a homemade batch? It’s really not that hard.

Making homemade Nutter Butter cookies are as easy as taking peanut butter filling and sandwiching it between 2 peanut butter cookies. They are deee-licious.

You knew I couldn’t stop there. I had to take it a step further and modify it somehow, right? Well, at the end of the recipe I show you how to make Peanut Butter Ganache Sandwich Cookies. That’s right. Dark chocolate ganache sandwiched between two peanut butter cookies. Chocolate and peanut butter…mmmmm. Even yummier!

Nutter Butter Ingredients:

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

1/4 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

Directions:

1)   Preheat oven to 375 degrees. 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.

2)  Form chilled dough first into 1 inch balls. Roll the dough balls in sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern.

3) 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.

4) Make the filling. In a large bowl beat butter and peanut butter together until smooth. Add in powdered sugar and beat until smooth. Add one tbsp of milk at a time until you get your desired consistency.

5)  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.

Peanut Butter Ganache Sandwich Cookie Option

If you prefer a chocolate filling option, this Peanut Butter Ganache Sandwich cookies are fabulous! It’s dark chocolate ganache sandwiched between two peanut butter cookies.

2/3 cup heavy cream

6 oz of dark chocolate (I just used Nestle Dark Chocolate Chips but you can use any chocolate you want!)

1) Place chocolate in a heat proof bowl. Boil the heavy cream over a medium heat and then pour over the chocolate.

2) Let it sit for a few minutes, and then mix until smooth. Chill for about 1 hour or until it is thicker and more like spreadable filling. 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. Enjoy!

Homemade Nutter Butter Cookies with Ganache Option

Hollie Schultz
Homemade Nutter Butter Cookies with Ganache Option
5 from 3 votes
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 30 cookies
Calories 369 kcal

Ingredients
  

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
  • 1/4 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

Instructions
 

  • Cookies: Preheat oven to 375 degrees. 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.
  • Form chilled dough first into 1 inch balls. Roll the dough balls in sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern.
  • 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.
  • Make the filling. In a large bowl beat butter and peanut butter together until smooth. Add in powdered sugar and beat until smooth. Add one tbsp of milk at a time until you get your desired consistency.
  • 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.
  • Peanut Butter Ganache Sandwich Cookie Option – If you prefer a chocolate filling option, this Peanut Butter Ganache Sandwich cookies are fabulous! It’s dark chocolate ganache sandwiched between two peanut butter cookies.
  • /3 cup heavy cream
  • oz of dark chocolate (I just used Nestle Dark Chocolate Chips but you can use any chocolate you want!)
  • Place chocolate in a heat proof bowl. Boil the heavy cream over a medium heat and then pour over the chocolate.
  • Let it sit for a few minutes, and then mix until smooth. Chill for about 1 hour or until it is thicker and more like spreadable filling. 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. Enjoy!

Nutrition

Calories: 369kcalCarbohydrates: 41gProtein: 6gFat: 21gSaturated Fat: 10gTrans Fat: 1gCholesterol: 44mgSodium: 138mgPotassium: 142mgFiber: 1gSugar: 31gVitamin A: 396IUCalcium: 30mgIron: 1mg
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