I made a copycat version of those classic Nutter Butter sandwich cookies — crisp peanut butter cookies filled with a creamy peanut butter center, optionally dipped in chocolate and finished with a sprinkle of sea salt.

Why You’ll Love This Recipe

I love how these cookies combine simplicity and nostalgia. The ingredients are basic and pantry‑friendly, but the result tastes indulgent. They bake quickly, assemble easily, and you can dress them up with chocolate or sea salt. They’re perfect for sharing or keeping for yourself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Peanut Butter Cookies

1 cup creamy peanut butter
1 cup granulated sugar
1 egg (room temperature)
½ teaspoon vanilla extract
1 tablespoon all‑purpose flour

Peanut Butter Filling

¾ cup creamy peanut butter
⅓ cup powdered sugar
2 tablespoons maple syrup
½ teaspoon vanilla extract

Optional

3 ounces chocolate (melting wafers, dark or milk, or semi‑sweet chocolate chips)
flaky sea salt (for garnish)

directions

Preheat the oven to 350 °F (about 175 °C). Line a large baking sheet with parchment paper or a silicone mat.
In a mixing bowl, beat together the 1 cup peanut butter and 1 cup granulated sugar until creamy and smooth.
Add the egg and ½ teaspoon vanilla extract, and beat until fully combined.
Stir in the 1 tablespoon flour until it’s just incorporated.
Using about ½ teaspoon to 1 teaspoon of dough per cookie, roll the dough into small balls.
Place two balls next to each other on the prepared baking sheet, then flatten them to about ⅛ to ¼ inch thickness, pressing them together so they stick.
Dip the tines of a fork into some flour, then gently press across the top of each cookie to make criss‑cross markings (this also helps seal the two halves together).
Bake for 9 to 11 minutes. After removing from the oven, let them rest on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely. (To speed up cooling, you can put them in the freezer for about 10 minutes.)
While the cookies cool, prepare the filling: beat together ¾ cup peanut butter, ⅓ cup powdered sugar, 2 tablespoons maple syrup, and ½ teaspoon vanilla extract. If it’s too thick, add a little more maple syrup or a little milk; if it’s too thin, add more powdered sugar.
Spread about 1 teaspoon of the filling onto the bottom side of one cookie, then top with another cookie to form a sandwich. Repeat with all cookies.
Place the assembled cookies on a parchment‑lined sheet and freeze for 10 minutes to help them firm up.
(Optional) Melt the 3 ounces of chocolate according to package instructions until smooth. Dip each sandwich cookie into the melted chocolate. If desired, sprinkle with flaky sea salt before the chocolate sets.
Let the chocolate set completely before serving.

Servings and timing

Makes about 16 sandwich cookies
Prep time: ~20 minutes
Cook (baking) time: ~9–11 minutes
Total time (including assembly, cooling, optional dipping): about 35–40 minutes

Variations

Use crunchy peanut butter in one or both parts for added nut texture.
Skip the chocolate dip and sea salt for a simpler version.
Replace maple syrup with honey in the filling if you prefer.
Try mixing in a little cocoa powder into the filling for a chocolate‑peanut flavor.
Make smaller or larger cookies by adjusting the dough ball size; just adjust baking time slightly.

storage/reheating

Store the cookies in an airtight container at room temperature for up to 4 days.
To freeze: arrange cookies in a single layer on parchment and freeze for ~30 minutes (flash freeze), then transfer them to a freezer‑safe bag or container. They can be stored in the freezer up to 3 months.
To thaw: let them sit at room temperature for 3 to 4 hours.

FAQs

How do I make the cookies in the classic peanut shape?

I gently pinch in the sides of the cookie after stamping with the fork to create the traditional peanut shape. You can also stretch the dough a little at the ends.

Can I freeze the assembled sandwich cookies?

Yes. After assembling and freezing briefly, you can freeze them in airtight bags. Thaw at room temperature for a few hours before serving.

What if my filling is too runny or too firm?

If it’s too thin, I add more powdered sugar a little at a time. If it’s too thick, I add a teaspoon or two of maple syrup or a little milk until it reaches spreadable consistency.

Do I have to dip them in chocolate?

No, dipping in chocolate is optional. The cookies are delicious on their own or with just the peanut butter filling.

Can I use a different sweetener instead of maple syrup?

Yes — honey is a good substitute. Just keep an eye on the consistency of the filling and adjust powdered sugar accordingly.

Conclusion

I enjoy making these homemade Nutter Butter cookies because they bring back the charm of a classic treat but let me control exactly how sweet, nutty, or chocolatey they are. With minimal ingredients and some simple steps, I can have a batch ready to share (or keep) in under an hour