I had a craving for peanut butter cookies, so of course I went to the shop to get some peanut butter. I already have a few peanut butter cookie recipes on this blog. I loved the dairy-free & gluten-free peanut butter cookies and my PB&J thumbprint cookies but this time I knew I wanted to make Thomas Keller’s famous Bouchon Bakery’s Nutter Butters. I wanted to make a creamy & rich peanut butter filling sandwiched between two peanut butter cookies.
The first batch of cookies, where I followed Keller’s recipe exactly turned out too wet. The cookie didn’t hold up well and became very flat. I then add more oats and flour into the dough and it seemed to do the trick. The peanut butter cookies are on the soft & chewy side so this ones’ for you chewy cookie lovers. Though I do plan on further experimenting on the recipe to make a crunchier version. Keep an eye out on the blog for that! As for the peanut butter filling, it’s already perfect as it is. Peanut butter, unsalted butter and icing sugar; there’s not a lot of things better or unhealthier than that. These cookies are definitely a treat that many would love! Every bite is definitely worth it and it’s hard to stop yourself from getting another one. If you plan on sharing these, I suggest to double the recipe. Trust me.
Bouchon Bakery’s Nutter Butters
Makes around 16-18 cookies or 8-10 sandwich cookies
Peanut butter cookie
- 1 ½ cups (~190g) all-purpose flour
- 1 baking powder
- 2 baking soda
- ¼ tsp. salt
- 1 cup (227g) unsalted butter, at room temperature
- 1/3 cup (90g) creamy peanut butter*
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 egg
- 1 ¾ cups (~160g) old fashioned oats
- optional: ¼ cup crushed peanuts
Peanut butter filling
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (135g) creamy peanut butter*
- 1 ½ cups (~190g) icing sugar
*note: you want to use processed peanut butter like Skippy or Jif. Don’t use the unsweetened natural ones as it doesn’t have the sugar or texture best for this recipe
- Heat oven to 175C/350F fan.
- In a small bowl, mix flour, baking powder, baking soda and salt together. Set aside
- Using a mixer, cream together peanut butter and unsalted butter in a big mixing bowl for a few minutes until creamy. Add white & brown sugars and continue to beat on medium speed for another few minutes. Scrap down the sides with a rubber spatula if required.
- On low speed, beat the egg into the mixture until just incorporated. Carefully add the flour mixture little by little. Continue on low until it’s combined.
- Take it off the mixer and with your rubber spatula fold in the oats into the cookie dough.
- Line a baking tray with parchment paper or silicone baking mat. Using an ice cream scoop or spoon, drop cookie dough onto the lined baking tray. Keep 2 inches of space in between each ball. You may have to bake the cookies in two batches. I’d keep the other half of the dough in the fridge whilst the first batch cook.
- Bake in oven for around 10-11 minutes. The cookies should be slightly brown at the edges.
- Remove from oven and cool on wire rack until its cooled completely. Meanwhile, bake the second batch.
- Once cookies are all baked and are cooling, prepare the filling. Using your mixer, beat peanut butter, icing sugar and butter together until smooth and creamy.
- To assemble cookies, spread a layer or the filling on one cookie before sandwiching it with another cookie on top. Careful not to break them. You can spoon the filling onto the cookie or stuff a ziplock bag/piping back with the filling and then fill the cookies. I find the latter method creates less mess.
- Store in an airtight container. Good at room temperature for 2-3 days or in the fridge for up to 2 weeks.