Just like you remember as a child, these homemade Nutter Butters are easier and even more rewarding than you might think!
When trying to recreate a classic like the Nutter Butter, I'm not looking for a modern twist, a reinvention, or any kind of gourmet "improvement." I want the same Nutter Butter experience I had as a child, whether it's haute cuisine or uses a tub full of Crisco. And when I'm doing my research, I rely on a panel of reviews from other experimenters in the blogosphere. So today I eschew the upscale "better than the original" recipe from Thomas Kellers Bouchon Bakery that everyone seems to rely on, and go to one of my favorite sources, Serious Eats. The name alone implies just how serious they are about their, well . . . eats. Turns out their Nutter Butter submission comes from another favorite of mine, BraveTart, who has inspired more than one Instructable on this site!
Of course, I can never leave well enough alone, and BraveTart has already shared her own experiences with making Nutter Butters, so I'm here to try my own derivation of her recipe. I've seen so many that involve using oatmeal, which seems right to my palette. But when investigating the true ingredients of the original Nutter Butters, I see no oats, but an addition of graham flour. So while BraveTart achieves her perfect Nutter Butter texture with the use of Gluten Free rice flour, I'm going to give a combo of all purpose and graham flours, and see just what I think of that. I also doubled the amount of peanut butter in the filling recipe to give it the extra punch I thought it needed to make it just like the childhood treats I remembered.
Here we go!
When trying to recreate a classic like the Nutter Butter, I'm not looking for a modern twist, a reinvention, or any kind of gourmet "improvement." I want the same Nutter Butter experience I had as a child, whether it's haute cuisine or uses a tub full of Crisco. And when I'm doing my research, I rely on a panel of reviews from other experimenters in the blogosphere. So today I eschew the upscale "better than the original" recipe from Thomas Kellers Bouchon Bakery that everyone seems to rely on, and go to one of my favorite sources, Serious Eats. The name alone implies just how serious they are about their, well . . . eats. Turns out their Nutter Butter submission comes from another favorite of mine, BraveTart, who has inspired more than one Instructable on this site!
Of course, I can never leave well enough alone, and BraveTart has already shared her own experiences with making Nutter Butters, so I'm here to try my own derivation of her recipe. I've seen so many that involve using oatmeal, which seems right to my palette. But when investigating the true ingredients of the original Nutter Butters, I see no oats, but an addition of graham flour. So while BraveTart achieves her perfect Nutter Butter texture with the use of Gluten Free rice flour, I'm going to give a combo of all purpose and graham flours, and see just what I think of that. I also doubled the amount of peanut butter in the filling recipe to give it the extra punch I thought it needed to make it just like the childhood treats I remembered.
Here we go!
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Signing UpStep 1: Ingredients
Adapted from BraveTart via Serious Eats:
yield: 20 sandwich cookies, active time 30 minutes, total time 45 minutes
4 tablespoons (2 ounces) unsalted butter
2 tablespoons (1 ounce) creamy peanut butter (based on Cooks Illustrated's taste test of best peanut butters, I used Skippy. I know, right?)
2/3 cup (5 ounces) sugar
1/8 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
2 egg yolks
2/3 cup (3 ounces) all purpose flour
1/2 cup (2 ounces) graham flour (or all purpose flour)
1 ounce roasted, unsalted peanuts
For the filling:
3 tablespoons (1 1/2 ounces) unsalted butter
6 tablespoons (3 ounces) creamy peanut butter (double the amount in the original recipe)
1/2 ounce cream cheese
1 cup (5 ounces) powdered sugar
2 teaspoons vanilla extract
yield: 20 sandwich cookies, active time 30 minutes, total time 45 minutes
4 tablespoons (2 ounces) unsalted butter
2 tablespoons (1 ounce) creamy peanut butter (based on Cooks Illustrated's taste test of best peanut butters, I used Skippy. I know, right?)
2/3 cup (5 ounces) sugar
1/8 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
2 egg yolks
2/3 cup (3 ounces) all purpose flour
1/2 cup (2 ounces) graham flour (or all purpose flour)
1 ounce roasted, unsalted peanuts
For the filling:
3 tablespoons (1 1/2 ounces) unsalted butter
6 tablespoons (3 ounces) creamy peanut butter (double the amount in the original recipe)
1/2 ounce cream cheese
1 cup (5 ounces) powdered sugar
2 teaspoons vanilla extract
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Great job!
I think we've been officially deprived here in Canada, because I have never seen nor heard (or therefore ate) a Nutter Butter... :(
After reading the ingredients, I feel rather short changed. Do you export? :D
You are just simply amazing!! wish I had you here to cook for me! :P
I just love reading your Ibles & love even more the stuff you cook/bake!!!