If you’ve ever ventured out to the Napa Valley you might have stopped at a little place in Yountville called Bouchon Bakery. The small town of Yountville is considered a foodie mecca and Thomas Kellers Bouchon Bakery is famous for all kinds of delicious baked goods, like these amazing Nutter Butter Cookies.
Just one of these 4 inch sandwich cookies from the bakery will set you back $3, but its totally worth it! The perfect blend of goodness: a slightly crisp yet tender peanut butter cookie with a creamy peanut butter filling…
I tried to replicate them at home using a recipe from the New York Times claiming to be THE Bouchon Nutter Butter Cookie recipe. While these cookies are very good, they just aren’t the same as the real deal! These cookies bake up kind of soft, unlike the Bouchon cookie which is slightly crisp, but the flavor is fantastic and perfect for any peanut butter lover. Of course, I probably made 24 cookies for the price of one from the bakery.
So, no, they aren’t Bouchon, but they are pretty good. And here’s how you can make some, too:
You can find the entire recipe for the Nutter Butter Cookies here. Start by whisking the flour, baking powder and baking soda together. Set aside. In an electric mixer, cream together the butter and peanut butter. Add the sugars and beat for around 4 minutes until combined.
On low speed add the eggs and vanilla then add the flour mixture and beat until well mixed. Add the peanuts and oats and mix well.
I let my dough rest in the fridge for a couple of hours to make it easier to scoop out for baking. While the dough is chilling, preheat the oven to 350 degrees. Using a 2″ scoop place dough balls around three inches apart on a lined baking sheet (I used a Silpat but parchment paper works fine).
These cookies will spread a LOT so make sure to give them the full three inches in between. Bake the cookies until light golden brown, around 10-15 minutes. Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
While cookies are cooling make the filling. Cream together the peanut butter, softened butter and powdered sugar until smooth. When the cookies are completely cooled, spread a dollop of filling on one side and sandwich with another cookie.
I went out to Bouchon Bakery in Yountville last weekend and picked up a real Nutter Butter so I could compare. Even though the weather was cold and drizzling the bakery was packed. The Napa Valley was shrouded in beautiful misty grey rain clouds low on the surrounding mountains, so I took a few pics for you to see, I even took one of the bakery!
