Nutter Butters

Peanut butter cookies are a treat that will never go out of style. I couldn’t pass up a chance to make a modern version, especially from chef Thomas Keller. I recently picked up his cookbook, Bouchon, and its extensive recipe list of everything from fried zucchinis, pommes frites, rabbit with prune sauce, or pain perdu with apricots doesn’t disappoint. Plus, it’s modeled after the bistros of Paris, with simple ingredients and a rustic feel.

Nutter Butters Recipe

{Adapted from Bouchon Bakery via The New York Times}

Cookie

1 cup all-purpose flour

1 tsp. baking powder

2 tsp. baking soda

2 sticks butter, softened

1/3 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

3/4 tsp. vanilla extract

2 Tbsp. chopped peanuts

1 1/4 cups quick-cooking oats

Filling

1 stick butter, softened

1/2 cup creamy peanut butter

1 2/3 cups confectioners' sugar

For the cookies, preheat oven to 350 degrees. Combine flour, baking soda, and baking salt. Set aside. Cream butter and peanut butter. Add granulated sugar and light brown sugar. Continue mixing until light and fluffy. Add egg and vanilla; mix until fully incorporated. Add flour gradually until combined. Stir in chopped peanuts and oats. Place cookies on parchment-lined baking sheets. Bake until light brown, 9-10 minutes. Let cool.

For the filling, combine butter, peanut butter, and confectioners’ sugar. Mix until smooth. I halved the cookie recipe but kept the full amount for the filling recipe, so apply filling generously. Sandwich together. Makes 12 small sandwiches.