Homemade Nutter Butters

pb1To be honest with you, it has been years since I’ve eaten an actual Nutter Butter. All I remember is the texture of the cookie – it has a nice texture to it, and it’s peanutty without being a normal peanut butter cookie. After dabbling with Joanne Chang’s homemade Oreo recipe I had a craving for a peanut butter sandwich cookie.

I started with Bouchon Bakery’s recipe: how can you go wrong following one of Chef Keller’s recipes? However, it was sorely disappointing. The recipe calls for way too much butter in the cookie, baking at a relatively low temperature. This leads to a cookie that spreads across the sheet before it can properly bake. I increased the amount of flour, chopped peanuts, and oats, and raised the oven temperature slightly, which resulted in a much more satisfactory cookie. It’s great on its own, but even better as a sandwich cookie.

Homemade Peanut Butter Sandwich Cookies

Makes 16-18 sandwich cookies (or 32-36 singletons)

For the cookie dough:

1 1/4 c flour (I used whole wheat, but all purpose is fine)
1 t baking powder
2 t baking soda
2 sticks butter, softened
1/2 c peanut butter (I prefer chunky, but the original recipe calls for smooth)
1/2 c white sugar
1/2 c brown sugar
1 egg
3/4 t vanilla extract
1/3 c chopped peanuts
1 1/4 c quick cooking oats

For the filling:

1/2 c unsalted butter, softened
3/4 c confectioners’ sugar
1/4 c smooth peanut butter

Alternate filling, from Joanne Chang’s Flour (more peanut butter):

1/4 c unsalted butter, softened
3/4 c confectioners’ sugar
1/2 c smooth peanut butter

Directions:

Mix together the flour, baking powder, and baking soda; set aside.

Cream together the butter, peanut butter, and sugars. Make sure everything is thoroughly incorporated – if your butter isn’t soft enough, you’ll see yellow streaks throughout. Be sure to scrape down the sides of the bowl. Beat in the egg and vanilla extract.

Add the flour mixture in parts – it makes it much easier to get a homogeneous mixture this way – being careful to scrape down the sides of the bowl.  Add chopped peanuts and oats. Refrigerate for at least 30 minutes, or until you’re ready to bake.

Preheat the oven to 375 F.

While you’re waiting for the oven to reach temperature, mix together the butter, confectioners’ sugar, and peanut butter. A mixer isn’t absolutely necessary for this if your butter is softened

Roll out small balls of cookie dough, and flatten them into discs of 1.5-2″ diameter. Place these at least 2″ apart on cookie sheets covered with silpats or parchment paper. Bake for 11-13 minutes. Cool on a wire rack before assembling sandwiches.

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