Swapped at the 2011 Cookie Swap by SE event producer Amy Kantrowitz.
Adapted from Bouchon Bakery's 'Nutter Butters' in the New York Times
- Yield:24 large cookies
- Total 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
- 1½ teaspoons vanilla extract
- 1/3 cup coarsely chopped peanuts
- 2½ cups quick-cooking oats
- For the filling
- ¼ pound (1 stick) butter, at room temperature
- ½ cup creamy peanut butter, preferably Skippy
- 1 2/3 cups confectioners’ sugar
For cookie dough: preheat oven to 350°F. 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.
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.
For filling: using an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth.
To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.