If you grew up in the States in the last three decades it is almost impossible that you have not experienced the classic Nabisco cookie, Nutter Butter! Shaped like a peanut, this cookie found its way into untold numbers of cold glasses of milk since 1969, when it was introduced. Many of these were right in front of me.
Nutter Butters have a very distinct peanuty sugary (processed) smell that now, most likely, is nostalgic for many adults. The secret cookie of many a treehouse club, a special after school treat, a first love moment between you and that cute boy who sat beside you in Math. All that in one little peanut shaped cookie!
I had almost forgotten about the NB as I have moved on from my days of partially hydrogenated, essence of peanut and a lot of preservative, high fat & calorie snack food choices. Yeah yeah. Trust me, my waist thanks me more than my greedy mouth. 🙂
So when I saw “The Bitten Word” gents blog about making the classic cookie at home, I knew it had to go down. I had a cooking event a few weeks back for a charity, building schools for kids, and knew it was the perfect dessert. The Bitten Word took their notes from a restaurant experience with the cookie, a recipe from Bon Apetit and another from Bouchon Bakery here in NYC. I followed the Bouchon recipe.
The reviews were raving. I saw twinkles in the eyes of adults, who were instantly transported back to the treehouse, the schoolyard.
I experimented with a few different sizes and shapes. The Nutter Butter Whoopie Pie was the definite winner among eager taste testing friends, but the small bar was best for a tasting event.
Here is how easy it is:
Bouchon Bakery’s “Nutter Butters”
New York Times
Time: 45 minutes plus cooling
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, preferably Skippy
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/3 cup coarsely chopped peanuts
- 2 1/2 cups quick-cooking oats
For the filling:
- 1/4 pound (1 stick) butter, at room temperature
- 1/2 cup creamy peanut butter, preferably Skippy
- 1 2/3 cups confectioners’ sugar
1. For 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.
2. 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.
3. For filling: using an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth.
4. To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.
Yield: 24 large cookies or a WHOLE lotta mini bar bites!