Bouchon Bakery’s ‘Nutter Butters’ Recipe (2024)

I cut this recipe in half. I think there might be a mistake in the recipe, as 2 sticks of butter for 1/2 recipe was way too much. The cookies flattened out too much and were too wet and gooey to spread on the peanut butter cream. Would not make again.

I had more success making slightly smaller cookies, and baking them closer to 12 minutes. Larger cookies baked at 10 minutes fell apart and didn't make for a strong sandwich.
Also followed the advice to use extra flour and oats, and liked the texture! Sprinkled mine with some maldon sea salt when they came out of the oven - nice to have a little salt with all that sweet.

Where does it say these have to be served to children?!

I have not baked these yet.
Does anyone know when the recipe was updated by NYT based on feedback? As I go through the notes it's difficult to tell. It sounds like they didn't touch the butter amount and I can't tell if they updated the flour or oats amount. Thank you.

Quick-cooking oats are rolled thinner than old-fashioned oats, so they absorb moisture more quickly. Also, a cup of quick-cooking oats weighs about 10 grams less than a cup of old-fashioned oats. If all you have is old-fashioned, maybe (1) use 2 1/4 cups old-fashioned oats instead of 2 1/2 cups quick oats (if you weigh ingredients, use the same weight, 223 grams) and (2) let the dough sit for a while before baking, so the thicker oats can absorb more moisture.

Can you make it with crunch peanut butter? Both cookies and filling?

I've always used the same amounts of fat and sugar in peanut butter cookies, so in response to the other comments, I tried one stick of butter (halving the whole recipe still gave me 2 and a half dozen cookies) and one half cup of peanut butter to one cup of flour (part white and part wheat) and one cup of sugar (half white and half brown) and one egg.

I had this cookie from Bouchon & when I saw this recipe I immediately made it. I did read the cooking notes & added the extra flour & oats. It tasted & looked like that same cookie that melted in my mouth from the bakery. I took a tin of them to friends going on a road trip, they can't stop raving about them! Peanut butter cookies are my favorite & this one is sublime!

These big fat cookies were good, but need to be a little less sweet. The filling is plenty enough sweet. I think the crunchiness of these cookies detracts from their deliciousness. They make a lot of crumbs. Hard to eat with any daintiness. I made them using half the butter and they were certainly rich enough. Might try for a softer version next time.. Tip: add a little salt to the dough. No quick oats in the pantry? Put old -fashioned in the blender and give it a whirl or 2.

Tried these out, wanted them to work, but I think there was way too much butter. Turned out wayyyy flatter than a cookie should be. I even tried chilling the cookies beforehand to no avail. Tasty though!

I baked a half batch of these, noting the advice in all the comments, and I wish I’d done a single test cookie first. I only put 4 cookies on my largest tray (scooped with a tablespoon) and they merged into a very delicious, very thin and chewy pancake. For the next batch I added another 50g of flour and 50g of oats to dry the batter a bit and they turned out a bit better, held their shape well but were too thick. Might take some playing to the get the exact ratio right. All were yummy but messy

We sampled it from Bouchon Bakery and when I returned home, I had to find the recipe!Tip: rather than scoop out balls of dough, you can roll into logs, wrapped in parchment paper, chill and then slice. The cookies are thin, uniform, and don't spread when baking. So delicious!

anyone have thoughts on the best way to make these ahead of time? Would it be possible to freeze the dough, or the baked and unfilled cookies?

I cannot overstate how delicious these are. Halved recipe, added extra 1/2 cup each of flour and oats as per comments. They’re just … so good.

I took Jeff’s advice and added an extra cup of flour and oats - and they turned out perfect. I did have to bake mine 13 minutes. I didn’t double the filling recipe, but it was exactly the perfect amount of filled based on the recipe instructions. They tasted just like the ones at Bouchon!

Spectacular cookie, easily veganized (miyoko's butter and just egg) for interested folks. Make the cookies on the smaller side or otherwise it's just too much. Guests don't arrive for several hours; the cookies are already a hit.

Cookie exchange best in show 2022

Is the result better with salted or unsalted peanuts (the 1/3 cup chopped)?

Honestly this is an obscene amount of butter. Six cubes. Nothing has to be this unhealthy. And previous bakers say that it is too greasy.

Delicious; my family heralded the sandwiches, but I should note as well that the filling turned out to be the best PB buttercream I've found yet. Will be saving for chocolate cupcakes!

One quarter or even one eighth of this recipe would yield a normal sane amount of cookies. One quarter of the recipe would bake well on two baking trays. Otherwise bake in batches.

These are spectacular. Added 1/4 cup flour and 1/4 cup quick oats (would have been fine as recipe lists but worked)Make sure you use quick oatsUsed batter scoop about 1 TablespoonUsed salted peanuts (was unclear in recipe)Made whole batch and glad we did, more work but then had plenty to shareMy 10 year old daughter made these, they were as good or better than the nutter butter cookies that my wife and I had in Yountville this summer. Highly recommended for peanut butter cookie lovers.

Way too much Baking Soda in recipe. Came out bitter and bad taste with 4 teaspoons. Filling was good, but bad dough recipe.

Love these cookies! The frosting amount for me was perfect. For those with a sweet tooth I would agree. Chilled before baking and made them fairly small in size.

Tried these out, wanted them to work, but I think there was way too much butter. Turned out wayyyy flatter than a cookie should be. I even tried chilling the cookies beforehand to no avail. Tasty though!