The Nutter Butter is a sweet American treat to finish off a meal at Cipro Pizza a Taglio on Fountain Street in Alexandria. The oat-based cookie – which is somewhere between crisp and chewy – is filled with either a peanut butter buttercream or with a gelato, which according to co-owner and ex-Rockpool chef Catherine Adams, “takes it to another level.” She assured us that her partner eats a Nutter Butter every single day, so it must be good. We asked Adams for the recipe.

Makes 10

• 225g unsalted butter, softened
• 90g smooth peanut butter
• 105g caster sugar
• 85g brown sugar
• 1 egg
• 1 tsp vanilla extract
• 190g plain flour
• 1 tsp baking powder
• 1 tsp bicarb soda
• 105g quick cook oats
• 25g peanuts, coarsely chopped

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• Preheat oven to 170C
• Mix the butter and peanut butter in a stand mixer using the paddle attachment, add the sugars and mix on medium speed till pale
• Whisk the egg and vanilla together and slowly add to the butter mixture and mix to combine
• Sift flour, baking powder and bicarb soda together, add to butter mixture while slowly mixing, then add the oats and peanuts – mix until just combined
• Form in balls about a tablespoon size, place 4cm apart on trays lined with baking paper and bake until evenly browned, 12–15 minutes approx
• Cool on wire racks then sandwich together with the filling

Biscuit Filling

• 250g icing sugar, sifted
• 110g butter, softened
• 110g smooth peanut butter

• Beat together in a stand mixer with the paddle attachment until smooth