I found this recipe from cookiemadness.net who got it from a New York Times article about Bouchon Bakery. I also found reference to these copy-cat Nutter Butters on a site I just found called dessertbuzz.com which reviews New York City desserts. Anyway, I like the Nabisco version, so I thought it would be fun to try this recipe. The cookies are easy to make and very yummy even without the peanut butter filling. They are salty and sweet and have great texture. The humidity in Texas was not kind to the cookies after a few days in the tupperware. They lost a little crunch but still taste great. Be sure to place the cookies far enough apart or they will join forces and become a giant monster cookie than must be consumed by its maker 🙂 These cookies don’t taste exactly like a real Nutter Butter…and that’s ok by me. They taste more homemade, and that’s a good thing.
HALF BATCH BOUCHON BAKERY’S ‘NUTTER BUTTERS
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1/2 pound (2 sticks) butter, at room temperature
1/3 cup creamy peanut butter, preferably Skippy
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
3/4 teaspoons vanilla extract
3 tablespoons coarsely chopped peanuts (omitted and used crunchy peanut butter)
1 1/4 cups quick-cooking oats
4 tablespoons butter, at room temperature
1/4 cup creamy peanut butter, preferably Skippy
3/4 cups confectioners’ sugar plus a tiny bit more if needed
Preheat oven to 350 degrees F.
In a bowl, mix together the flour, baking powder and baking soda; set aside.
Using an electric mixer, cream together the butter and peanut butter. Add sugars and beat at medium speed for 3-4 minutes, scraping down bowl twice.
At low speed, add egg and vanilla. Add flour mixture and stir until well mixed, frequently scraping down bowl. Add peanuts (if using) and oats, and mix well. Using an ice cream scoop 2 inches in diameter or an extremely heaping tablespoon, 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 10-14 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
TO PREPARE THE 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. Repeat.
Makes 12 large cookies (I ended up with about 18 cookies)