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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Trissalicious 