Bouchon Bakery's Nutter Butters Recipe

Ingredients (17)

• For the cookie dough
• 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
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• For the filling
• ¼ pound (1 stick) butter, at room temperature
• ½ cup creamy peanut butter, preferably Skippy
• 1 2/3 cups confectioners’ sugar