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The other day my husband was raving about a cookie he had tried in a cafe. He said they were called “Nutter Butters” and they cost $5 each. $5 for a cookie?!? I was pretty surprised that someone would pay that much for one. I knew I could easily make these for a fraction of the price. I found a few recipes online, one of them actually coming from the cafe where he first tried the nutter butters – but in the end I decided to go with Thomas Keller’s recipe. Making your own cookies at home results in a nuttier, yummier and I should add – cheaper cookie. The cookies look really impressive but there is really very little effort involved in making them. The recipe was such a hit that there was a serious argument between me and my husband about how we would allocate the 8 nutter butters (i.e. how many would he eat, how many would I eat and how many we could afford to give away!)… and resulted in me making a second batch the next day.

Nutter Butter Cookies

Nutter Butter Cookies

Nutter Butter Cookies

Makes 8 large cookies, recipe from Bouchon Bakery

  • 140 grams flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 115 grams butter, softened
  • 80 grams peanut butter
  • 110 grams caster sugar
  • 95 grams brown sugar
  • 1 egg
  • 40 grams unsalted, roasted and chopped
  • 100 grams quick cooking oats

Peanut Butter Icing

  • 90 grams butter, softened
  • 105 grams peanut butter
  • 140 grams icing sugar
  1. Mix the flour, baking powder and baking soda in a bowl and set aside. Pre-heat the oven to 175 c (fan forced). If conventional oven, heat the oven to 190c.
  2. In a stand mixer, using the paddle attachment, mix the butter and peanut butter until light coloured and creamy, around 3 minutes. Add the sugars and continue to mix on medium speed for 5 minutes, scrapping down the bowl twice during the process. Add the egg and mix on medium until fully incorporated.
  3. Now, add the flour mixture and mix on low, around 1 minute then add the nuts and oatmeal, and mix on low just until combined.
  4. Using an ice-cream scoop, take some of the mixture place around 5 cm apart on a baking tray. Alternatively, you can use a spoon and roll the mixture into balls (using gloves makes it easier). Bake the cookies for 10 to 12 minutes until golden brown. Remove from oven and allow to cool.
  5. In the meantime, make the filling. Mix the peanut butter, butter and icing sugar in a mixing bowl fitted with a paddle attachment. Place the mixture in a piping bag fitted with a star nozzle.
  6. Once the cookies are cool, take one cookie and pipe some of the peanut butter icing and cover with another cookie. Continue until all cookies are filled.

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