Recently, I was treated to a box of Bouchon Bakery goodies with a gigantic Nutter Butter cookie in the box. Everyone knows the famous peanut-stamped cookie with peanut-butter-cream filling from their childhood, and this homemade version was delightfully gourmet. While I remember that Nutter Butters were delicious, these cookies, made by culinary legend Thomas Keller, were absolutely heavenly!
After a quick search, I came across the exact recipe and decided to experiment with my own Nutter Butter cookies. The recipe is easy, but requires time and patience. However, anything with this much butter is worth the wait! To learn how to bake these creamy, crunchy, and peanut buttery cookies, read more.
Cookie Dough Makes 12 gigantic or 36 smaller cookies. *Your cookies might require more filling. I made one and half times the above recipe.
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) unsalted butter, at room temperature
2/3 cup creamy peanut butter, preferably Skippy
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1½ teaspoons vanilla extract
1/3 cup coarsely chopped peanuts
2½ cups quick-cooking oats
¼ pound (1 stick) butter, at room temperature
½ cup creamy peanut butter, preferably Skippy
1 2/3 cups confectioners’ sugar
Makes 12 gigantic or 36 smaller cookies.
*Your cookies might require more filling. I made one and half times the above recipe.