BOUCHON BAKERY'S 'NUTTER BUTTERS'
This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling. (After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.)
Provided by Frank Bruni
Categories cookies and bars, dessert
Time 1h15m
Yield About 50 cookies
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. In a medium bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
- At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
- Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.
- To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 209 milligrams, Sugar 17 grams, TransFat 0 grams
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Namugavu Christine
[email protected]These cookies are the best!
Kenza Kenza
[email protected]I can't wait to make these cookies again!
Urbanus Nzyoko
[email protected]These cookies are a great gift for friends and family.
Asa Joe
[email protected]I've made these cookies several times and they always turn out perfectly.
Jemberu Oumar
[email protected]These cookies are a great way to use up leftover peanut butter.
Proxy_Gamer_ 9206
[email protected]I love the combination of peanut butter and chocolate in these cookies.
anuska diyali
[email protected]These cookies are perfect for a quick and easy dessert.
Urboi eddy69
[email protected]I'm so glad I found this recipe. It's definitely a keeper.
joker KoolShepp
[email protected]These cookies are so addictive! I can't stop eating them.
Foxy-Jane Friedrich
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Vuyo Dyo
[email protected]These are the perfect cookies to make for a crowd. They're easy to make and always a crowd-pleaser.
Nicole Paterson
[email protected]I made these for a party and they were a huge success. Everyone raved about them.
MD Jisun
[email protected]These were a hit with my family! Even my picky kids loved them.
Betty Lonv
[email protected]I've never been a huge fan of Nutter Butters, but these homemade ones are a game-changer. They're so much better than the store-bought kind.
Asad Siddique
[email protected]These Nutter Butters are out of this world! The peanut butter filling is creamy and dreamy, and the cookie is perfectly crispy. I'm so glad I tried this recipe.