Ultimate Bouchon Bakery Nutter Butters: Giant Gourmet Peanut Butter Cookies for True Indulgence
The culinary world is often a place of delightful surprises, and sometimes, a single ingredient can spark an entire baking adventure. A while ago, a fellow baker inquired about a recipe, specifically asking if four sticks of butter (a full pound!) seemed excessive. My immediate thought was that such a generous amount would surely be balanced by an equally substantial quantity of flour and sugar. However, upon reviewing the recipe – the renowned Bouchon Bakery Nutter Butters – I realized the butter-to-other-ingredients ratio was surprisingly high.
Considering that these cookies are a sophisticated nod to the classic packaged Nutter Butters, I surmised that the substantial butter content was crucial. It likely ensures the expansive spread, unique texture, and signature crispness that define Bouchon Bakery’s creations. Intrigued and determined to uncover the secret myself, I decided to bake a half batch. This hands-on approach would allow me to personally experience the magic behind Thomas Keller’s celebrated recipe.
While I didn’t initially weigh my homemade cookies, their sheer size was immediately apparent. My initial estimation was that one of these colossal treats was equivalent to about six standard Nutter Butters. A later, more precise measurement confirmed they were indeed “way more than 6 Nutter Butters!” The question then becomes: is the effort and indulgence worth it? For anyone seeking a truly unforgettable peanut butter cookie experience, the answer is a resounding yes. These aren’t just cookies; they’re an event.
Mastering Bouchon Bakery Nutter Butters: Essential Tips for Baking Success
Achieving the perfect Bouchon Bakery Nutter Butters requires attention to detail. These cookies are famous for their generous size and distinct texture. Here are some invaluable tips to guide you through the baking process, ensuring your homemade version is as exceptional as those from the renowned bakery:
- Chill Dough for Controlled Spreading: For optimal results, portion your cookie dough, then chill it thoroughly before shaping into rounds. Baking chilled rounds is key to curbing excessive spreading, which is particularly important given the high butter content. This step ensures your cookies maintain a beautiful, bakery-style thickness while still achieving the desired crispness.
- Patience is Key: Cool on the Sheet: Once baked, resist the urge to immediately transfer these delicate giants. Allow the cookies to sit on the baking sheet for several minutes. This crucial cooling period helps them set and firm up, preventing them from breaking when you move them to a wire rack. This step is vital for maintaining their structural integrity.
- Peanut Butter Choice Matters: Thomas Keller’s original recipe famously recommends Skippy Peanut Butter. While I personally opt for Jif, I’ve noticed a significant flavor difference when comparing the two. Skippy tends to have a slightly sweeter, perhaps more roasted flavor profile, which can subtly alter the cookie’s overall taste. Feel free to experiment with your favorite creamy peanut butter, but be aware that different brands can impart unique nuances.
- Embrace the Grand Scale (or Adapt!): Bouchon Bakery is synonymous with impressively large cookies, and this recipe is designed to deliver just that – enormous, decadent bakery-style treats. You can follow the recipe as written for 12 truly colossal cookies. However, for more manageable portions, consider halving the recipe to yield 12 “normal” sized cookies. For those who enjoy an occasional indulgence without committing to a full batch, I often quarter the recipe to make 2 still-very-large cookies. My family simply slices off pieces to enjoy!
Adapting the Recipe: My Go-To Bouchon Quarter Batch for Two Giant Cookies
Given my frequent practice of scaling this recipe down for smaller batches, I thought it would be helpful to share the exact measurements for a quarter batch. While volume measurements are provided, I always advocate for using a digital kitchen scale for the most accurate and consistent results, especially when dealing with such precise proportions for baking perfection.
- ½ cup (70 grams) all-purpose flour (I sometimes swap 2 tablespoons of AP flour for a little white whole wheat for a subtle nutty depth)
- ½ teaspoon baking powder
- 1 teaspoon baking soda (this might seem like a lot for a small batch, but it’s essential for achieving the characteristic spread and even browning)
- 1 stick (114 grams) softened salted butter (or unsalted butter with ⅜ teaspoon added salt to enhance flavor)
- 2 tablespoons plus 2 teaspoons creamy peanut butter or 3 tablespoons chunky peanut butter (40-50 grams, adjust based on desired texture and peanut flavor intensity)
- ¼ cup granulated sugar (50 grams)
- ¼ cup packed light brown sugar (50 grams)
- 2 tablespoons lightly beaten egg (27 grams – weigh carefully for accuracy; this is roughly half a large egg)
- ½ teaspoon vanilla extract (slightly more than a quarter of the original recipe’s vanilla, for enhanced aroma and taste)
- 2 tablespoons chopped peanuts (I often omit these and rely on chunky peanut butter for texture, but they add a nice crunch)
- Around ¾ cup of quick-cooking oats (these provide chewiness and structure)
- For the Filling: 4 tablespoons softened butter, 4 tablespoons creamy peanut butter, ¾ cup confectioners’ sugar (plus a tiny bit more if you prefer a thicker consistency)
Bouchon Bakery Nutter Butters Recipe
Bouchon Bakery Nutter Butters
Recipe by Cookie Madness (Adapted from Thomas Keller)
Pin Recipe
Ingredients
For the Cookie Dough:
- 2 cups all-purpose flour (280 grams) – essential to weigh for the right texture; see notes on flour)
- 2 teaspoons baking powder
- 4 teaspoons baking soda
- 1 pound salted butter, at room temperature (480 grams; if using unsalted, add ½ tsp salt to dough)
- ⅔ cup creamy peanut butter (Thomas Keller recommends Skippy)
- 1 cup granulated sugar (200 grams)
- 1 cup firmly packed light brown sugar (200 grams)
- 2 large eggs, at room temperature (100 grams, beaten)
- 1 ½ teaspoons vanilla extract
- ⅓ cup coarsely chopped peanuts (optional, for added crunch)
- 2 ½ cups quick-cooking oats (adds to the unique texture)
For the Creamy Peanut Butter Filling:
- 2 sticks butter, softened (240 grams)
- 1 cup creamy peanut butter (130 grams)
- 3 cups confectioners’ sugar (plus a tiny bit more if needed for desired consistency)
Instructions
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Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until thoroughly combined. Set this mixture aside.
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Cream Wet Ingredients: In the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and creamy peanut butter on medium speed until light and fluffy. Gradually add both the granulated sugar and light brown sugar, continuing to beat for 3-4 minutes until the mixture is pale and well-aerated. Remember to scrape down the sides of the bowl twice during this process to ensure everything is incorporated evenly.
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Combine and Chill Dough: Reduce mixer speed to low and add the beaten eggs and vanilla extract, mixing just until combined. Gradually add the reserved flour mixture, stirring until no dry streaks remain and the dough is just mixed. Scrape down the bowl frequently. Finally, fold in the chopped peanuts (if using) and quick-cooking oats until evenly distributed. Using a large ice cream scoop (about ¼ cup capacity), portion the dough into 12 generous rounds. Place these rounds on dinner plates lined with plastic wrap, cover, and chill in the refrigerator for at least 30 minutes. After chilling, gently shape each dough portion into a ¾-inch thick round.
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Preheat Oven: While the dough chills, preheat your oven to 350 degrees F (175 degrees C).
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Bake the Cookies: Line baking sheets with parchment paper. Arrange the chilled dough rounds on the prepared baking sheets, ensuring ample space (at least 4 inches apart) to allow for their significant spread. Do not overcrowd the sheets.
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Cooling Process: Bake for 10-14 minutes, or until the cookies have spread beautifully and the edges are a very light golden brown. The centers may still appear slightly soft, but they will firm up as they cool. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 to 10 minutes. This crucial step prevents them from breaking. After setting, carefully transfer them to a wire rack to cool completely before attempting to fill them.
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Prepare the Filling: While the cookies cool, prepare the rich peanut butter filling. In an electric mixer, beat the softened butter, creamy peanut butter, and confectioners’ sugar together until the mixture is incredibly smooth and creamy. If the filling seems too thin, add a tiny bit more confectioners’ sugar; if too thick, a drop of milk can help.
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Assemble the Nutter Butters: Once the cookies are completely cool, gently spread a thin, even layer of the creamy peanut butter filling (about ⅛ inch thick) onto the flat underside of one cookie. Carefully sandwich it with another cookie, pressing lightly to secure. Repeat this process with the remaining cookies and filling. Your gourmet Bouchon Bakery Nutter Butters are now ready to be savored!
Notes
The original recipe does not specify added salt, making salted butter an ideal choice to enhance the flavor balance. If you opt for unsalted butter, consider adding an additional ½ teaspoon of fine sea salt to the cookie dough to achieve the intended taste profile.
Precision in measuring flour is paramount for these cookies. Using 280 grams of flour by weight (instead of volumetric cups) is highly recommended. Too much flour can lead to dense, cakey cookies that lose their signature crispness, while too little can result in excessive spreading and an oily texture. A kitchen scale will be your best friend here!