Makes: 48
Peanut Butter Filling Ingredients:
4 oz Plugra butter
1/2 cup Skippy Creamy Peanut Butter
8 oz sugar, confectioners’ 10x
Cookie Dough Ingredients:
3/4 oz baking soda
8 oz sugar, brown light
1 lb butter, Plugra
11 oz flour, all purpose, Gold Medal
6½ oz peanut butter, Skippy Creamy
8 oz sugar, granulated
3/4 oz vanilla extract
4 oz eggs, large loose
1/4 oz baking powder, Fleishmann’s
8 oz oats, quick
2 oz nuts, peanut chunks
11 oz Nutter Butter Filling
Note:
Plugrá is a brand of butter made in the United States by Dairy Farmers of America. It is made with a higher butterfat content than most American butter (82% butterfat, vs. 80%.) The name "Plugra" is derived from the French plus gras ("more fat") - Wikipedia
Peanut Butter Filling Procedure:
Pull butter out of refrigerator 2 hours prior to mixing. Cream all together with a paddle attachment.
Cookie Procedure:
Combine AP flour and baking soda. Set aside. Using a paddle attachment on the Kitchen Aid mixer, cream the butter and peanut butter together on #2 speed.
Add the sugar and brown sugar to the butter mixture and cream on #3 speed for 4 minutes.... scrape bowl down twice. On #2 speed, incorporate the vanilla and egg slowly, scrape the bowl down.
Incorporate dry ingredients and mix on #1 speed ...scrape bowl frequently. Now add peanut chunks and oats on #1 speed. Scrape with an ice cream spoon onto a parchment-lined sheet pan and refrigerate. Bake as needed.
Once baked, place Nutter Butter Filling on top of one cookie and place another cookie on top to form a sandwich. You want to have the filling right to the end of the cookie.
Restaurant: Bouchon Bakery, Las Vegas, NV & Yountville, CA
Recipe Type: Authentic
Submitted By: Chef Matt MacDonald, Bouchon BakeryRecipe Type: Authentic
Recipe Author: Pastry Chef Matt MacDonald
Chef's Background:
Original Photograph By: Chef Matt MacDonald/ Bouchon Bakery/ culinarytrends.net
Photograph Retouched By: Recipe Spy
Source: http://www.culinarytrends.net/Nutter%20Butter%20Cookies.html