Giant Peanut Butter Toffee Cookies

When you crave a peanut butter cookie, go all out with a thick, chewy one that’s the size of your palm. These giant peanut butter cookies also have peanuts and bits of toffee.

When I first started playing around with perfecting my chocolate chip cookie recipe, they were massive. No small and medium cookie scoops were to be seen, oh no, I used my 1/4 measuring cup to scoop the dough onto the cookie sheet creating only 18 thick, jumbo sized cookies. Over the years they have diminished in size to a more “normal” sized cookie. But today they are reborn!

These suckers were so big I could only fit 8 on each of my cooling racks. So big they were slightly bigger than the palm of my hand. And yet so very very perfect. These were inspired by the toffee nut cookie at Panera except it wasn’t actually peanut butter based (it tasted peanut buttery but was absent in the ingredient list) – giant peanut butter cookies filled with bits of toffee and crunchy chopped peanuts.

Three years ago: Garlic Bread Pizza Crust

Four years ago: Tomato-Pesto Pizza with Basil and Goat Cheese Stuffed Crust

PEANUT BUTTER TOFFEE COOKIES

Makes approximately 1-1/2 dozen

Ingredients:

2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

1/2 cup (1 stick) unsalted butter, melted and cooled

1/2 cup creamy peanut butter (I used Peanut Butter & Co’s smooth operator)

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

1-1/2 cups toffee bits

1/2 cup chopped peanuts

Directions:

1. Sift together the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, peanut butter, and sugars until well blended. Beat in the vanilla, egg, and egg yolk until just incorporated. Mix in the sifted ingredients in three batches until just blended*. Using a spatula, fold in the toffee and peanuts.
3. Lightly coat a 1/4 measuring cup with non-stick cooking spray and drop cookie dough 1/4 cup at a time onto a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
4. Preheat oven to 350 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
5. Place cookie dough onto the prepared cookie sheets, about 3 inches apart.
6. Bake for 12-14 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

* If dough is too dry, add 1 tablespoon of milk.

Source: Adapted slightly from my Salted Caramel Peanut Butter Chocolate Chip Cookies and Big, Fat, Chewy Multichip Cookies.

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