An amped-up approach to the classic peanut butter cookie.
TIME: 25 minutes prep, 40 minutes total YIELD: 34 cookies, 16–17 servings RECOMMENDED VARIETY: Belarus
8 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
½ cup light brown sugar
1 cup creamy peanut butter
1 extra-large egg
1 tablespoon whole milk
1 teaspoon vanilla extract
¾ cup + 2 tablespoons unbleached all-purpose flour
½ teaspoon kosher salt
½ teaspoon sea salt flakes
½ teaspoon baking powder
½ teaspoon baking soda
1 cup granulated sugar
pieces of Roasted Garlic Brittle
Using an electric mixer, beat butter and sugars together until aerated and pale in color, approximately 4 minutes.
Add peanut butter and mix until thoroughly combined.
Add egg, milk, and vanilla. Mix until well blended. Scrape the bottom and sides of the bowl.
Whisk together flour, salts, baking powder, and baking soda.
Add dry ingredients to peanut butter mixture all at once.
Mix on low speed until dough is thoroughly combined.
Transfer dough to a sheet of wax paper and wrap tightly. Refrigerate at least 1 hour, can go overnight.
To portion and bake, preheat oven to 350°F and line two baking sheets with parchment paper.
Put sugar for coating the cookies in a medium bowl.
Scoop dough using a tablespoon or cookie scoop, and roll into balls.
Gently coat each ball completely with sugar.
Evenly space balls on prepared baking sheet. Press a few Garlic Brittle pieces into the tops of each cookie. (Don't flatten cookies too much; they'll spread as they bake.)
Bake cookies for 12–14 minutes until tops are barely set and edges are lightly golden.
Remove cookies from oven; they'll firm up as they cool, but still be chewy.
Let cookies cool completely on the pan. Repeat with the remaining dough.