Bouchon Bakery's Nutter Butters
If you want to add more lacto ovo vegetarian recipes to your recipe box, Bouchon Bakery's Nutter Butters might be a recipe you should try. This recipe serves 24. One portion of this dish contains roughly 5g of protein, 9g of fat, and a total of 253 calories. For 24 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires baking powder, flour, vanillan extract, and quick cooking oats. 162 people were impressed by this recipe. Several people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 28%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Bouchon Bakery's "nutter Butters, Bouchon Bakery Nutter Butters, and Not Nutter Butters.
Servings: 24
Ingredients:
2 teaspoons baking powder
4 teaspoons baking soda
1 cup firmly packed light brown sugar
¼ pound (1 stick) butter, at room temperature
1 2/3 cups confectioners' sugar
½ cup creamy peanut butter, preferably Skippy
2 large eggs
2 cups all-purpose flour
1 cup granulated sugar
1/3 cup coarsely chopped peanuts
2½ cups quick-cooking oats
1½ teaspoons vanilla extract
Equipment:
bowl
oven
ice cream scoop
baking sheet
hand mixer
Cooking instruction summary:
Procedures 1 For cookie dough: preheat oven to 350°F. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice. 2 At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well. Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment-lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes. Transfer to a rack to cool completely before filling. 3 For filling: using an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth. 4 To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.
Step by step:
1. For cookie dough: preheat oven to 350°F. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter.
2. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.
3. At low speed, add eggs and vanilla.
4. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl.
5. Add peanuts and oats, and mix well. Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment-lined baking sheets at least three inches apart.
6. Bake until cookies have spread and turned very light golden brown, about 10 minutes.
7. Remove from oven and set aside to cool and firm up, 5 to 10 minutes.
8. Transfer to a rack to cool completely before filling.
9. For filling: using an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth.
10. To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.
Nutrition Information:
covered percent of daily need
