Bouchon: Nutter Butters

by Joanne on December 18, 2013

Training has begun.  Training for the 2014 Boston Marathon.  I’m not ready. I have been enjoying the extra sleep, the slow and easy runs for how ever many miles my legs feel like going.  Now miles and minutes will be written down, reviewed, progress noted, and every day counted. Let battle commence!

But first, fill up on Nutter Butters!

Who doesn’t like those peanut butter cookies shaped like a peanut?  If you love peanut butter, you just adore those cookies.  Now you can make them even better because Bouchon has a recipe on page 36 that is just amazing. 

Bouchon Nutter Butters2

The recipe lends itself to many make ahead options so you can bake fresh when ready.

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Makes about 12 large cookies using a 3 1/4 inch round cookie cutter.

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  • 1/2 cup unsalted peanut halves
  • 3 cups all purpose flour
  • 2 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 sticks unsalted butter, room temperature
  • 2/3 cup creamy peanut butter
  • 1 cup lightly packed brown sugar
  • 2 eggs
  • 3 tsp natural vanilla extract
  • 2 2/3 cup old fashioned rolled oats
  • Filling:   2 cups buttercream frosting + 1 cup peanut butter + pinch salt

Toast peanuts  at 325 F in oven:  spread on a tray and bake for 16 – 18 minutes. Allow to cool and chop.

Put flour, baking soda, baking powder in a bowl and whisk to blend.

In a standing mixer bowl, add the butter, peanut butter and beat until smooth like mayonnaise.  Add the sugar and beat for 2 minutes. Scrape sides.  Add the eggs and vanilla, beat on low for 30 seconds.  Scrape bowl.

Add the flour in 2 additions, beating 30 seconds after each addition.  Add the oats and pulse about 10 times.  Add peanuts and stir.

Mound dough on plastic wrap and chill for 2 hours or you can freeze for 2 days, even up to a month.

Unwrap dough and put between two pcs. of parchment paper.  Roll out to 1/4 “ thick.  If it softens, put it back in fridge.

Use the cookie cutter of choice and cut out the forms.  Put on a cookie sheet, cover and refrigerate or freeze for 2 hours. Frozen can last up to 1 month.

Preheat oven to 325 F.  Line cookie sheets with parchment so when you bake, the result will be even color.

Bake for 16 – 18 minutes. Allow to cool.

Make filling:

Combine buttercream, peanut butter and salt to smooth.  Fill a pastry bag and fill one cookie side, top with the other. 

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Do you still buy Nutter Butters

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  • At 2013.12.19 09:01, Tina@GottaRunNow said:

    I don’t usually buy Nutter Butters, but they taste great. I think I’d like these even better, though, with the oats in them. Have fun training for Boston!

    • At 2013.12.21 12:08, Hannah said:

      Though I’ve actually never had a Nutter Butter before, I would be all over these cookies. With a creamy filling like that and so much nutty goodness packed into every bite, you can’t lose!

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