'Nutter Butters'

Update: I honestly tried to make these cookies before Xmas but we spent so much time visiting my family (and eating cookies there) that I didn't actually get to make them until just now. They came out with the same flavor as Nutter Butters but much better texturally--slightly chewy in the middle with creamy frosting instead of the grainy peanut sand that is usually in the store-bought version.


Notes on this recipe:

1. Double the amount of frosting: Just as no self-respecting coke-head would ever be satisfied with 1/8 of a line of coke, I will never be satisfied with 1/8 inch of frosting...

2. This recipe tells you to use a a 2 inch diameter ice cream scoop but that makes GIANT cookies. I used a teaspoon to make more reasonably-sized cookies. I got 40 sandwiches instead of 24.

Adapted from Bouchon Bakery's 'Nutter Butters' in the New York Times
yield: 24 large cookies, total time 45 minutes plus cooling

Ingredients:
For the cookie dough
2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
2/3 cup creamy peanut butter (I used a honey flavored peanut butter)
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1½ teaspoons vanilla extract (2 teaspoons)
1/3 cup coarsely chopped peanuts
2½ cups quick-cooking oats

For the filling x2
¼ pound (1 stick) butter, at room temperature
½ cup creamy peanut butter
1 2/3 cups confectioners’ sugar

Procedures:
1. For cookie dough: preheat oven to 350°F. In a bowl, mix together the flour, baking powder and baking soda; set aside.

2. 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.


3. 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.


4. 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.


5. For filling: using an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth.

6. To assemble cookies, spread a thin layer (about 1/8 inch--BOO!) on underside of a cookie. Sandwich with another cookie. Repeat.