I am a sucker for peanut butter cookies. As a child I loved nutter butters. Those peanut shaped cookies that sandwiched a peanut butter filling were a perfect, and rare treat. Sugary snacks were not a common sight in my childhood home, so I learned to really appreciate the rare opportunity to indulge in such decadence. This experience has carried with me as an adult. I tend to indulge in sweets when they are made from scratch and really worth it.
So imagine my excitement the very first time I visited Thomas Keller’s Bouchon Bakery. Of course the case of treats rivaled that of any Parisian patisserie but the assortment went above and beyond. There were childhood indulgences made from scratch, perfect versions of my imagination. His “Oh-Ohs” were clearly inspired by the hostess “Ho-Hos”. But, even better, there in the case sat two giant peanut butter cookies housing a sort of peanut butter butter buttercream. The grown-up version of nutter butters! It took me about two days to eat that cookie, and I loved every minuet.
Here at the Inn, we make cookies on a daily basis for our guests. Ben has adapted the Bouchon Bakery recipe for peanut butter cookies that is a perfect indulgence for any age.
Chewy Peanut Butter Cookies
Recipe adapted from Bouchon Bakery Cookbook
Yields 36 Cookies
1 cup All Purpose Flour
1 teaspoon baking powder
2 teaspoon baking soda
1 ½ cups quick cooking oats, such as Quaker Oats
½ teaspoon kosher salt
2 sticks butter, room temperature
1/3 cup creamy peanut butter
½ cup white granulated sugar
½ cup dark brown sugar
1 large egg
¾ teaspoon vanilla extract
Preheat oven to 350 Fahrenheit.
Begin by grinding the oatmeal in a blender until it becomes finely ground, place oatmeal in a bowl. Sift the flour, baking powder, and baking soda in the bowl with the oatmeal. Add in kosher salt and mix ingredients together. Set aside. In a stand mixer bowl add butter and peanut butter together. Beat on medium speed with a paddle attachment until creamed, about 3 minutes. Add in white granulated sugar and brown sugar and mix on medium speed for 1 minute, scarping down the sides of the bowl afterwards. Add in egg and vanilla extract and mix for 30 seconds on medium speed. Add in the combined dry ingredients slowly with the machine on low speed. Scrape the bottom of the bowl to make sure no dry ingredients have settled there. Turn machine on again to low speed for 10 seconds to fully combine all ingredients. Prepare a sheet tray with parchment paper. Using a ¾ ounce scoop, begin portioning cookies about 2 ½ inches away from each other. When the tray is full, place in oven and bake for 10 minutes rotating half way thru. Allow cookies to cool to room temperature, if you can resist the temptation, before eating.
* This dough can be frozen. Simply scoop cookies onto a parchment lined sheet tray and place in freezer. When fully frozen they can be transferred to a Ziploc bag and stored in freezer for about 2 months. To cook frozen cookies just remove how many you want to bake, place on parchment lined sheet tray, allow dough to come to room temperature and bake for 10-12 minutes.