Bouchon Bakery
LAS VEGAS, NV & YOUNTVILLE, CA
[Makes 48]
INGREDIENTS [PEANUT BUTTER FILLING]
4 oz Plugra butter
1/2 cup Skippy Creamy Peanut Butter
8 oz sugar, confectioners’ 10x
METHOD
Pull butter out of refrigerator 2 hours prior to mixing. Cream all together with a paddle attachment.
INGREDIENTS [COOKIE DOUGH]
3/4 oz baking soda
8 oz sugar, brown light
1 lb butter, Plugra
11 oz flour, all purpose, Gold Medal
6 1/2oz 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
METHOD
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.
INGREDIENTS [PEANUT BUTTER FILLING]
4 oz Plugra butter
1/2 cup Skippy Creamy Peanut Butter
8 oz sugar, confectioners’ 10x
METHOD
Pull butter out of refrigerator 2 hours prior to mixing. Cream all together with a paddle attachment.
INGREDIENTS [COOKIE DOUGH]
3/4 oz baking soda
8 oz sugar, brown light
1 lb butter, Plugra
11 oz flour, all purpose, Gold Medal
6 1/2oz 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
METHOD
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.
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.
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