All the way from Bouchon Bakery, we have these Nutter Butter cookies and I am glad they have the word ‘butter’ in the title because they are all that – and a little more. Delicious nonetheless, and as my daughter said ‘mummy, I think the cookie monster would love them!’ and yes, I think he might.
I did a little research on the Nutter Butter cookie and was surprised to find out they have been around as long as I have, being developed by Nabisco in the late 60’s. Thomas Keller has taken them to another level with his version that only a peanut-loving-person would truly appreciate.
My advise is to forget about the butter and just enjoy – they are particularly good with a chaser of ice cold milk!
Cookie Ingredients
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
155 grams/5.5 ounces plain (all purpose) flour
113 grams/4 ounces light brown sugar
226 grams/8 ounces butter
113 grams/4 ounces granulated sugar
92 grams/3 1/4 ounces smooth peanut butter
1 1/2 teaspoons vanilla extract
1 large egg
113 grams/4 ounces rolled oats
3 tablespoons peanuts, chopped
Combine flour baking powder and baking soda and set aside.
Using a paddle attachment on your mixer, cream the butter and peanut butter until well combined. Add the sugar and brown sugar to the butter mixture and cream on a mediuem to fast speed for 4 minutes, scraping the bowl down occasionally to ensure all ingredients are beat in. Reduce speed to slow and incorporate the vanilla and egg slowly. Incorporate dry ingredients and mix slowly, then add chopped peanut and oats.
Place your dough in the refrigerator for an hour to chill then remove and roll into 3/4″ balls (the size of your standard chocolate truffle). Place on a tray and back in the fridge for a further 30 minutes prior to baking (all this chilling is because the dough is incredibly sticky)
Turn your oven to 350f and bake cookies for 8 – 10 minutes. Leave to sit on tray for 10 minutes after baking, them remove them (with a spatula) to a cooling rack
Once baked, place Nutter Butter Filling on top of one cookie and place another cookie on top to form a sandwich. I found it easier to pipe the filling so I used a piping bag for this rather than spreading it.
Filling Ingredients
56 grams/2 ounces butter
1/4 cup Smooth Peanut Butter
113 grams/4 ounces icing (confectioners) sugar
4 teaspoons water
Pull butter out of refrigerator 2 hours prior to mixing. Cream butter, peanut butter and icing sugar together in your mix master with a paddle attachment until well combined, add water and beat for another minute.
Spread onto cooled cookies.
Source: adapted from Thomas Keller, Bouchon Bakery
Yield: 18 – 20 filled cookies
© 2011, Michelle. All rights reserved.
