Ingredients for Nutter Butter® cookies

• 240 g plain flour, plus more for dusting

• 170 g unsalted butter, softened

• 85 g creamy peanut butter

• 200 g caster sugar

• 1 g baking soda

• 1 g reduced-salt sea salt (half as much if iodised)

• 2 large egg whites (about 75 g)

• 85 g unsalted butter, softened

• 85 g creamy peanut butter

• 21 g honey

• 5 ml vanilla extract

• 1 g reduced-salt sea salt (half as much if iodised)

• 110 g icing sugar, sifted

How to make Nutter Butter® cookies

Méthode

1. Sift flour into a bowl (if using a cup measure, spoon the flour into the cup and level with a knife before sifting).

2. Combine the butter, peanut butter, sugar, baking soda, and salt in the bowl of a stand mixer fitted with a paddle attachment.

3. Mix on low speed to moisten the ingredients, then increase to medium and cream until fluffy and light, about 5 minutes.

4. Beat the egg whites with a fork until foamy and thin, then add them to the butter and sugar mixture in four additions, allowing each portion to incorporate before adding the next.

5. Scrape down the bowl and beater with a flexible spatula, then resume mixing on low speed.

6. Sprinkle in the sifted flour and mix until a soft dough forms.

7. Knead the dough against the sides of the bowl to form a smooth ball, then divide it in half and flatten each half into discs. Use immediately, or wrap in cling film and refrigerate for up to 1 week. To use after refrigeration, soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.

8. Adjust the oven rack to the middle position and preheat to 180°C (conventional).

9. Roll the dough on a flour-dusted surface until it is 1.25 cm thick. Sprinkle with flour, flip the dough, sprinkle again, and roll until just shy of 0.3 cm thick.

10. Loosen the dough by sliding an offset spatula underneath it.

11. Cut the dough into "peanuts" using a 7.5 cm bikini cookie cutter or into simple 5.5 cm rounds. Arrange the cutouts on a parchment-lined baking tray, leaving 0.5 cm between each. If desired, gently score the cutouts with a bench scraper to create a diamond pattern.

12. Gather any scraps, re-roll, and cut as before. The remaining scraps can also be baked and ground into crumbs.

13. Bake until the wafers are firm and dry, about 15 minutes. Cool completely on the baking tray. Use immediately, or transfer to an airtight container and store for up to 1 week at room temperature or up to 1 month in the fridge.

14. Combine the butter, peanut butter, honey, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment.

15. Mix on low speed to moisten, then gradually sprinkle in the icing sugar.

16. Increase to medium speed and beat until the mixture is soft and light, about 5 minutes, pausing to scrape down the bowl and beater halfway through.

17. Transfer the filling to a piping bag fitted with a 1.5 cm plain tip.

18. Pipe 2 teaspoons (about 30 g) of the filling into the centre of half of the wafers or 1 teaspoon (about 15 g) into each "lobe" of a peanut.

19. Sandwich with the remaining wafers, ensuring to account for any breakages.

20. Transfer the assembled wafers to an airtight container and refrigerate until the filling has set, about 15 minutes. Store for up to 1 week at room temperature or up to 1 month in the fridge; serve at room temperature.

21. For Cookie Crumbs: Grind any broken wafers and scraps in a food processor until fine, then freeze in a quart zip-top bag for up to 6 months. Use as a substitute for graham cracker crumbs in a souffléed cheesecake or to make a crumb crust.

22. For a Vegan Option: Replace the butter in the dough and filling with an equal amount of refined coconut oil and omit the egg whites in the dough. Refrigerate for 15 minutes before rolling.

23. For a Gluten-Free Option: Replace the plain flour with 115 g (1 1/4 cups) oat flour, 85 g (2/3 cup) white rice flour, and 60 g (1/2 cup) coconut flour.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.