Bouchon Bakery's ‘Nutter Butters’

cooking.nytimes.com

purlingswine

subheading: FOR THE COOKIE DOUGH:

2 cups/256 grams all-purpose flour

2 teaspoons baking powder

4 teaspoons baking soda

1 pound/454 grams (4 sticks) salted butter, at room temperature

⅔ cup/180 grams creamy peanut butter, preferably Skippy

1 cup/201 grams granulated sugar

1 cup/200 grams firmly packed light brown sugar

2 large eggs

1 ½ teaspoons vanilla extract

⅓ cup/47 grams coarsely chopped peanuts

2 ½ cups/223 grams quick-cooking oats

subheading: FOR THE FILLING:

½ pound/227 grams (2 sticks) salted butter, at room temperature

1 cup/270 grams creamy peanut butter, preferably Skippy

3 ⅓ cups/410 grams confectioners' sugar

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer