Bouchon Bakery’s Nutter Butter

In Baking, Uncategorized on January 23, 2011 at 6:38 pm

Okay there is nothing healthy about this recipe.  NOTHING. Well I guess the fact that it is loaded with peanut butter protein, but I am pretty sure the 5 sticks of butter totally outweighs those benefits.  But MAN, are they worth every single calorie.  Trust me, I am not a peanut butter fan and I thought these cookies were intensely delicious.  I think their similarity to the store-bought cookie takes you to a special place.  You get that comfort of eating an old classic cookie with that amazing homemade goodness.  (Keller seems to have a thing for recreating the classics, as he also has a Oreo recipe.)  Alas, enough about how I love them here is the recipe so you can try them:

Nutter Butters from Thomas Keller’s Bouchon Bakery

For the cookie dough:

2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1.5 teaspoons vanilla extract
1/3 cup coarsely chopped peanuts
2.5 cups quick-cooking oats

For the filling:
1/4 pound (1 stick) butter, at room temperature
1/2 cup creamy peanut butter
1- 2/3 cups confectioners’ sugar

For cookie dough:
Preheat oven to 350 degrees.  In a 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 and vanilla.  Add flour mixture and beat at low-speed until well mixed, frequently scraping down bowl.  Add peanuts and oats (I only had 2 cups of oats, but the recipe still worked fine…), and mix well.  Using a scoop 2 inches in diameter, place balls of dough on parchment lined baking sheets at least three inches apart.  Bake until cookies have spread and turned very light golden brown, about 10 minutes.  Remove from oven and set aside to cool and firm up, 5 to 10 minutes, before lifting them off with a spatula.  Transfer to a rack to cool completely before filling.

For filling: using an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth.

To assemble cookies, spread a thin layer on underside of a cookie. Sandwich with another cookie.  Repeat. Makes:  20 large cookies. (I actually ran out of icing before I ran out of cookies, but the cookies are also good on their own.)

Hope you too bake your own peanut butter heaven!  P.S. in case you need more of a reason than the delicious awesomeness…. January 24th is National Peanut Butter Day.

  1. Wow!!! I bet Trevor loved these.

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