bouchon bakery's "nutter butter" cookies

This may sound crazy, but I'm giving up eating anything made with processed sugar for the rest of the month. Going "au naturel". Luckily I have MANY blog postings ready from previous baking binges to satisfy your sweet tooth. But before doing this and before the temperature outside reached pass the point of baking inside, I made Bouchon Bakery's "Nutter Butter"cookie recipe. I've posted about other delicious morsels from Thomas Keller's gastronomic empire before, but thankfully back in December 2006, The New York Times featured this recipe. Lucky me! Lucky husband! And lucky friends whom I've shared these cookies with!


I have fond childhood memories of eating these peanut-shaped sandwich cookies by Nabisco. Although these cookies can't easily be coaxed into a peanut shape and their taste and texture are completely opposite to the original. 

Bouchon Bakery's Nutter Butter Cookies
Thank you, thank you, thank you The Times and Bouchon Bakery!!!  ***I did not stray too far away from this original recipe other than using a higher quality of peanut butter***

Time: 45 minutes plus cooling

FOR THE COOKIE DOUGH:
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 teaspoon kosher salt 1 pound (4 sticks) unsalted butter, at room temperature
2/3 cup creamy peanut butter, preferably Skippy ***Again, I used a higher quality of peanut butter, also natural peanut butter to prevent from adding in any additional sugar***
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1½ teaspoons vanilla extract
1/3 cup coarsely chopped peanuts ***ROASTED & SALTED peanuts here***
2½ cups quick-cooking oats

FOR THE FILLING:
¼ pound (1 stick) butter, at room temperature
½ cup creamy peanut butter, preferably Skippy ***Use a peanutty tasting peanut butter (preferably natural peanut butter)***
1 2/3 cups confectioners’ sugar

1. 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.

2. 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, and mix well. Using an ice cream scoop 2 inches in diameter ***I used a smaller scoop, 1 1/2 inch 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 - 18 minutes depending on your oven. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.

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

4. To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.

Yield: 24 large cookies. 

***This recipe makes a lot of cookies!!!! Especially if you're using a smaller cookie scoop.***