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Nutter Butter Cookies

Soft, crispy-edged Nutter Butter Cookies are loaded with delicious peanut butter flavor, and then sandwiched between two Nutter Butter cookies is a mouthwatering and decadent peanut butter buttercream frosting to form the ultimate Nutter Butter Cookie Sandwich.

This safe, homemade version is so much better than the store-bought cookies. And most importantly these are gluten free, dairy free, and soy free for an incredible cookie win.

A stack of 3 peanut butter cookies with a brown peanut butter frosting in the middle next to a bottle of milk.

These are always a good idea to bake for game night, work parties, your church potluck, for a birthday party, after school snack, and even baby showers. They are a classic cookie you don’t see as often on the dessert table, but you should. Because they are always a crowd favorite.

Which means you’re sure to cause quite a stir when you show up bringing a plate loaded with these sandwich cookies.

  • dairy free butter— room temperature; we use Earth Balance Buttery Sticks
  • creamy peanut butter— we suggest using traditional brands instead of natural brands with quite a bit of oil
  • granulated sugar
  • brown sugar— packed
  • large eggs— room temperature
  • vanilla extract— we use the McCormick brand
  • baking soda– once opened, the container loses its potency after 6 months. We suggest labeling the container with the date you open it.
  • baking powder— use the same tip as with baking soda
  • gluten free flour— we recommend the spoon and level method. Keep scrolling to learn more. Our go-to is Bob’s Red Mill Gluten Free 1 to 1 Baking Mix. Purchase here to buy in bulk and save in money.
  • xanthan gum— omit if your gluten free all-purpose flour blend contains this or guar gum
  • powdered sugar
  • dairy free milk— our favorite is unsweetened almond milk
A white plate filled with peanut butter cookies with a thick peanut butter buttercream in the middle.

kitchen gadgets and essentials

  • stand mixer or handheld mixer
  • large and small mixing bowl
  • measuring cups
  • spatula
  • plastic wrap
  • cookie sheets— we have been using these cookie pans for years
  • airtight containers
  • parchment paper

With a stand mixer using the paddle attachment or in a large bowl with handheld beaters, combine the butter, peanut butter, and sugars for about 2-3 minutes on medium speed until smooth. Add in the eggs, vanilla extract, baking soda, and baking powder and blend until combined. Scrape down the sides and bottom of bowl as needed. Next add in the flour blend and xanthan gum, if needed, until just combined. Cover bowl with plastic wrap and refrigerate for 1 hour.

Preheat oven to 375°F and line baking sheets with parchment paper or baking mats; set aside. Remove the bowl from the refrigerator and form cookie dough into 1-inch balls with your fingers. Roll each round cookie ball in a shallow bowl of granulated sugar and transfer to cookie sheets, 12 balls per large cookie sheet.

Using the back of a fork, press down on the cookie dough, then lift the fork and press down on the opposite side creating a crisscross pattern. Bake cookies for 7-9 minutes until the edges are lightly golden. The inside of the cookies will look slightly soft. They will continue to bake as they cool on the cookie sheets. Remove cookies to a cooling rack. Allow to cool for 10 minutes, then remove cookies.

For the Peanut Butter Buttercream Frosting–

With a stand mixer and paddle attachment or handheld beaters and a large bowl, combine the butter and peanut butter until smooth. Slowly add in the powdered sugar. Lastly add the milk one tablespoon at a time until your desired consistency is reached. This frosting will be thick.

Spread buttercream frosting onto the bottom of the cooled cookies, then top frosting with another cookie. Place cookie sandwiches into an airtight container with parchment paper between layers. Store sandwich cookies in the refrigerator up to a week.

frequently asked questions

how do you make the classic crisscross pattern on the cookies

For this iconic peanut butter cookie look– press down with the back of a fork one direction, then lift the fork and press again in the opposite direction.

Yes. To make the cookie shape like the store-bought cookies, form a 1-inch cookie ball into a log shape.

Flatten the log slightly and using a fork, make the crisscross pattern over the top. Then finish the look by pinching in the center on both sides of the cookie before transferring to the oven.

do I have to make the buttercream frosting

No. These cookies are absolutely delicious without the frosting. Honestly the hardest part of baking these cookies is not eating them all before frosting them!

can these cookies be made ahead of time

Yes, you can prepare these nutter butter cookies 1-2 days ahead of time and frost them. Place them in an airtight container with parchment paper between the layers and refrigerate.

  • no bake cookies— delicious bits of chocolate peanut butter covered oats formed into round-shaped cookies everyone loves
  • chewy chocolate chip cookies— buttery, chewy, doughy, and are loaded with melty semisweet chocolate chips for all the cozy cookie feels
  • caramel apple cookies— flavored with warm apple pie spice, shredded fresh apple, and sweet apple juice, then topped with a thick, brown sugar frosting and roasted pecans for a delicious cookie everyone loves
  • oatmeal chocolate chip cookies— loaded with oats and semi-sweet chocolate chips for absolute perfection
A stack of 3 peanut butter cookies with a brown peanut butter frosting in the middle next to a bottle of milk.

3 dinner recipes you want to try

Our family is super excited for dinner this week! On the menu we have pork chops with mushroom gravy over creamy mashed potatoes, spaghetti pie with dinner rolls, and grilled teriyaki chicken with pineapple and mini sweet peppers.

lastly

Homemade Nutter Butter Cookies are a dream come true. And if you enjoy the rich taste of peanut butter, these cookies are an absolute must. Matter of fact you will probably have family members and friends start to request these classic gluten free, dairy free, and soy free cookies.

And if you haven’t had time to look through more of our recipes– do now. You will find a recipe for every occasion and holiday here at Eating Gluten and Dairy Free.

Follow along on our Facebook, Pinterest, and Instagram. Like and comment often so our posts keep showing up in your scroll.

We don’t want you to miss out on the absolute best of eating gluten and dairy free.

Eat well and feel well,

Jill

Nutter Butter Cookies

Prep Time1 hr 10 mins
Cook Time8 mins
Total Time1 hr 18 mins
Course: cookies, Dessert
Keyword: cookie, Dairy Free, Dessert, gluten and dairy free, Gluten Free, soy free
Servings: 24 sandwich cookies
Author: Eating Gluten and Dairy Free

Ingredients

Nutter Butter Cookie Dough

  • 1 c dairy free butter room temperature for 20 minutes
  • 1 c creamy peanut butter
  • 1 c granulated sugar
  • 1 c brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • c gluten free all-purpose flour spoon and level method
  • ½ tsp xanthan gum omit if gf all-purpose flour blend contains this or guar gum
  • c extra granulated sugar for rolling dough balls

Peanut Butter Buttercream Frosting

  • 1 c dairy free butter room temperature 20 minutes
  • 1 c creamy peanut butter
  • 4 c powdered sugar
  • 3-5 tbsp dairy free milk

Instructions

Preparing Cookie Batter

  • With a stand mixer using the paddle attachment or in a large bowl with handheld beaters, combine the butter, peanut butter, and sugars for about 2-3 minutes on medium until smooth.
  • Add in the eggs, vanilla, baking soda, and baking powder and blend until combined. Scrape down the sides and bottom of bowl as needed.
  • Next add in the flour blend and xanthan gum, if needed, until just combined. Cover bowl with plastic wrap and refrigerate for 1 hour.
  • Preheat oven to 375°F and line baking sheets with parchment paper or baking mats; set aside.
  • Remove from the refrigerator and form cookie dough into 1-inch balls with your fingers.
  • Roll each round cookie ball in granulated sugar and transfer to cookie sheets, 12 balls per cookie sheet.
  • Using the back of a fork, press down on the cookie dough, then lift the fork and press down on the opposite side creating a crisscross pattern.
  • Bake cookies for 7-9 minutes until the edges are lightly golden. The inside of the cookies will look slightly soft. They will continue to bake as they cool on the cookie sheets.
  • Remove cookies to a cooling rack. Allow to cool for 10 minutes, then remove cookies.

Peanut Butter Buttercream Frosting

  • With a stand mixer and paddle attachment or handheld beaters and a large bowl, combine the butter and peanut butter until smooth.
  • Slowly add in the powdered sugar.
  • Lastly add the milk one tablespoon at a time until your desired consistency is reached. This frosting will be thick.
  • Spread buttercream frosting onto the bottom of the cooled cookies, then top frosting with another cookie.
  • Place cookie sandwiches into an airtight container with parchment paper between layers.
  • Store sandwich cookies in the refrigerator for up to a week.

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Recipe Rating




becky bussey

Tuesday 14th of June 2022

yummy trying these tonight going to take to my nephews wedding so me and my daughter have a sweet treat there.

Jill

Tuesday 14th of June 2022

Oh that is such a great idea! I hope you enjoy them at the wedding, Jill

Danielle Dahl

Sunday 6th of February 2022

Do you think egg replacer would be ok in this recipe?

Jill

Tuesday 8th of February 2022

Thanks for reaching out. Yes, I would think so thou we have not tried this recipe with an egg substitute. You could try a smaller batch with no egg at all. Jill