{"id":83,"date":"2008-06-16T23:45:20","date_gmt":"2008-06-17T05:45:20","guid":{"rendered":"http:\/\/carrieandben.benzinnecker.com\/blog\/?p=83"},"modified":"2009-12-01T23:27:07","modified_gmt":"2009-12-02T05:27:07","slug":"nutter-butters","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2008\/06\/16\/nutter-butters\/","title":{"rendered":"Nutter Butters"},"content":{"rendered":"

I found this recipe from cookiemadness.net who got it from a New York Times article about Bouchon Bakery<\/a>.\u00a0 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.\u00a0 Anyway, I like the Nabisco<\/a> version, so I thought it would be fun to try this recipe.\u00a0 The cookies are easy to make and very yummy even without the peanut butter filling.\u00a0 They are salty and sweet and have great texture.\u00a0 The humidity in Texas was not kind to the cookies after a few days in the tupperware.\u00a0 They lost a little crunch but still taste great.\u00a0 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 \ud83d\ude42\u00a0 These cookies don’t taste exactly like a real Nutter Butter…and that’s ok by me.\u00a0 They taste more homemade, and that’s a good thing.<\/p>\n

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HALF BATCH BOUCHON BAKERY\u2019S \u2018NUTTER BUTTERS<\/strong><\/p>\n

Cookie Dough:
\n1 cup all-purpose flour
\n1 teaspoon baking powder
\n2 teaspoons baking soda
\n1\/2 pound (2 sticks) butter, at room temperature
\n1\/3 cup creamy peanut butter, preferably Skippy
\n1\/2 cup granulated sugar
\n1\/2 cup firmly packed light brown sugar
\n1 large egg
\n3\/4 teaspoons vanilla extract
\n3 tablespoons coarsely chopped peanuts (omitted and used crunchy peanut butter)
\n1 1\/4 cups quick-cooking oats<\/p>\n

Cookie Filling:
\n4 tablespoons butter, at room temperature
\n1\/4 cup creamy peanut butter, preferably Skippy
\n3\/4 cups confectioners\u2019 sugar plus a tiny bit more if needed<\/p>\n

Preheat oven to 350 degrees F.<\/p>\n

Prepare Dough:
\nIn a bowl, mix together the flour, baking powder and baking soda; set aside.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

TO PREPARE THE FILLING:
\nUsing an electric mixer, cream together the butter, peanut butter and confectioners\u2019 sugar until very smooth.<\/p>\n

TO ASSEMBLE COOKIES:
\nSpread a thin layer (about 1\/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.<\/p>\n

Makes 12 large cookies (I ended up with about 18 cookies)<\/p>\n

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