This past weekend, The Astronomer and I traveled to Philadelphia for a beautiful wedding between two of our college friends. Instead of renting a stodgy hotel room near the venue, we opted to stay with our friend James at his parents’ home in Hatboro. Couch surfing doesn’t usually offer the most comfort or privacy, but the warmth, kindness, and hospitality that we received more than made up for it. As a token of my appreciation, I brought along a fresh batch of Bouchon Bakery’s ‘Nutter Butters’ for James and his family to enjoy. Nothing says thank you quite like a sweet homemade treat, at least in my book.
A cross between an oatmeal cream pie and a Girl Scout Do-Si-Do, these Peanut Butter Sandwich Cookies are simply amazing. I’m not sure how this New York Times recipe stacks up to Thomas Keller’s original, but the salty, sweet, and peanut buttery cookies that I baked up tasted just about perfect.
The recipe was supposed to yield “24 large cookies,” but I ended up with approximately 20 medium-sized sandwich cookies and 25 singular cookies. I plan on doubling the filling recipe next time around when I prepare these for Eat My Blog Winter 2010. Mark your calendars for December 4!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 teaspoons baking soda
- 1 pound (4 sticks) butter, at room temperature
- 2/3 cup creamy peanut butter, preferably Skippy
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1/3 cup coarsely chopped peanuts
- 2½ cups quick-cooking oats
- ¼ pound (1 stick) butter, at room temperature
- ½ cup creamy peanut butter, preferably Skippy
- 1 2/3 cups confectioners’ sugar.
Preheat oven to 350 degrees. 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.
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.
Make filling and assemble
Using an electric mixer, cream together the butter, peanut butter, and confectioners’ sugar until very smooth. Transfer the filling to a pastry bag or makeshift pastry bag (i.e. Ziploc bag). To assemble cookies, pipe filling on underside of a cookie. Sandwich with another cookie. Repeat.