Pastry Chef Matt MacDonald
LAS VEGAS, NV & YOUNTVILLE, CA
INGREDIENTS [PEANUT BUTTER FILLING]
4 oz Plugra butter
1/2 cup Skippy Creamy Peanut Butter
8 oz sugar, confectioners’ 10x
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
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.