Bouchon Bakery’s ‘Nutter Butters’

By Frank Bruni

Bouchon Bakery’s ‘Nutter Butters’
Craig Lee for The New York Times
Total Time
1 hour 15 minutes
Rating
4(452)
Comments
Read comments

This peanut butter sandwich cookie is a smaller version of the gargantuan homemade Nutter Butters served at Bouchon Bakery, Thomas Keller's restaurant in the Time Warner Center. It is pure peanut sophistication; two crunchy, crisp peanut butter cookies filled with pillowy peanut-butter frosting. These cookies spread a fair amount while baking, so be sure to give them plenty of room on the baking sheet and let them cool and firm up before filling.

(After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.)

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Ingredients

Yield:About 50 cookies

    For the Cookie Dough

    • 2 cups/256 grams all-purpose flour
    • 2 teaspoons baking powder
    • 4 teaspoons baking soda
    • 1 pound/454 grams (4 sticks) salted butter, at room temperature
    • ⅔ cup/180 grams creamy peanut butter, preferably Skippy
    • 1 cup/201 grams granulated sugar
    • 1 cup/200 grams firmly packed light brown sugar
    • 2 large eggs
    • 1½ teaspoons vanilla extract
    • ⅓ cup/47 grams coarsely chopped peanuts
    • 2½ cups/223 grams quick-cooking oats

    For the Filling

    • ½pound/227 grams (2 sticks) salted butter, at room temperature
    • 1 cup/270 grams creamy peanut butter, preferably Skippy
    • 3⅓cups/410 grams confectioners' sugar
Ingredient Substitution Guide
Nutritional analysis per serving (50 servings)

259 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 4 grams protein; 209 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a medium 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. Step 2

    At low speed, add eggs one at a time and vanilla. Add flour mixture and mix at low speed until well combined, scraping down bowl as necessary. Add peanuts and oats, and mix well. Using an ice cream scoop 1½ inches in diameter (about 1 heaping tablespoon), place balls of dough on parchment-lined baking sheets at least 2 ½ inches apart. Bake until cookies have spread and turned golden brown, about 10 to 12 minutes. Remove from oven and set aside to cool and firm up on the baking sheet, 5 to 10 minutes. Transfer to a rack to cool completely before filling.

  3. Step 3

    Using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.

  4. Step 4

    To assemble cookies, spread a thin layer (about ⅛ inch) on underside of a cookie. Sandwich with another cookie, being careful not break them. Repeat.

Ratings

4 out of 5
452 user ratings
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Comments

Jeff

Try adding another half cup each of flour and oats (if you're making a half recipe; add about an extra cup of each if you're making a full recipe). The cookies will be more rounded and will hold together better when turning into a sandwich. We also double the filling recipe because what's the point of skimping on the best part?

We've made these cookies many times - with the additional flour and oats - and they have always been a huge hit.

Jeff

I cut this recipe in half. I think there might be a mistake in the recipe, as 2 sticks of butter for 1/2 recipe was way too much. The cookies flattened out too much and were too wet and gooey to spread on the peanut butter cream. Would not make again.

AliAmb

I had more success making slightly smaller cookies, and baking them closer to 12 minutes. Larger cookies baked at 10 minutes fell apart and didn't make for a strong sandwich.
Also followed the advice to use extra flour and oats, and liked the texture! Sprinkled mine with some maldon sea salt when they came out of the oven - nice to have a little salt with all that sweet.

Mariah

Just trying this recipe with the half of the filling but sorry it’s too rich, too sugary, too much.

Doron

I make smaller cookies and a ring of the butter cream with a little strawberry jam/nutella in the middle.

Pamela T

To those like myself perusing comments and wondering about updates regarding ratios, the NYT head note calls out the following: (After reading through some of the reader comments, we retested the original recipe and decided to make the cookies smaller and double the filling. We've edited the below recipe to reflect those changes.) Just

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