Bouchon Bakery Nutter Butters
recipe at a glance
2 stars - 3 reviews
ready in: 30-60 minutes
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound butter, at room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoon vanilla extract
1/3 cup coarsely chopped peanuts
2 1/2 cups quick-cooking oats
4 ounces butter, at room temperature
1/2 cup creamy peanut butter
1 2/3 cup confectioners' sugar
For the cookie dough: preheat oven to 350 degrees. In a 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.
At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well. Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment-lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling.
For the filling: using an electric mixer, cream together the butter, peanut butter and confectioners sugar until very smooth.
To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.
I followed the recipe to a T and the cookies never set up. I even baked them to a darker brown and they were still extremely soft and hard to spread or pick up. Very disappointed after all that butter. What did I do wrong?
It could be the type of peanut butter you used. You need a sturdy peanut butter for this recipe. Natural peanut butter won't work either. You need something like Jif or Peter Pan.