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Giant Peanut Butter Brickle Criss-Cross Cookies

by on December 28, 2012 · 4 comments

I’m suffering from post-holiday malaise this week, so instead of apologizing for yet another peanut butter cookie, I’m just going to say that peanut butter was exactly was exactly what the doctor ordered (even though I do have too many peanut butter cookies here) and that this cookie is special.  Or at least I think so.

Jumbo Peanut Butter Cookies with Brickle

For the past couple of weeks I’ve been craving a big, crunchy, peanut butter cookie like you’d buy in a bakery, but the only peanut butter cookies that were coming out crunchy were my Monster Cookies. I gave up for a while, then remembered I had some bread flour in the pantry and that bread flour usually produced thicker, crunchier, cookies.   Using the bread flour, melted butter and loads of peanut butter did the trick!  To make the cookies a little more interesting, I added a big handful of toffee bits (Bits of Brickle), which added a little extra sweetness and crunch. As of now, these are my favorite peanut butter cookies (though that could change any day and probably will). If you make them, be sure to add the peanut butter chips. The brickle is optional, but I think the texture of the cookie necessitates some peanut butter chips to offset the natural dryness that occurs in peanut butter cookies. Oh, and about that crunchiness. One of my batches was crunchy through and through, which was fine with me. If you like soft centers and crunchy shells, just take them out of the oven a little sooner.

 

Giant Peanut Butter Brickle Cookies
 
Prep time
Cook time
Total time
 
Peanut butter cookies made with peanut butter chips and Heath Bits 'O Brickle
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1/2 cup (1 stick/4 oz) unsalted butter
  • 1 1/3 cups bread flour -- (6 ounces), stir and aerate well then measure carefully
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/8 teaspoon salt
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup sugar -- (3.5 oz)
  • 2/3 cup crunchy peanut butter -- (6 oz)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter chips
  • 1/4 cup Bits 'O Brickle Toffee Bits
Instructions
  1. Melt the butter in the microwave or in a saucepan and let it cool down a bit.
  2. Mix together the flour, baking powder, baking soda and salt and set aside.
  3. Combine the melted butter, and both sugars in a large mixing bowl. Stir well, then stir in the peanut butter, egg and vanilla. Add the flour mixture and stir until blended, then stir in the peanut butter chips. At this point, dough should be stiff enough to mold, but if it's not, chill it for about 10 minutes.
  4. Scoop up large balls of dough (a little less than 1/4 cup each) and put on two plates or a large cookie sheet. Shape into neat balls, then use a fork to make a criss-cross pattern so that you have thick discs with criss-crosses. Chill for an hour or until cold and stiff.
  5. Preheat oven to 375 degrees F. and line two baking sheets foil.
  6. Arrange six criss-cross discs on each baking sheet and bake one sheet at a time on center rack for about 14 minutes or just until edges start to brown. Let cool on baking sheets for about 5 minutes, then transfer to a rack to cool completely. In my opinion, these are best when they are completely cool and crisp.
Notes
If your butter is too warm, the dough might be a little soft. If your dough is too soft to work with, just chill it for about 10 minutes. For the peanut butter, use a mainstream type such as Jif of Skippy Natural with chunks. Stir of sift the flour before using OR just weigh it. Using too much flour will definitely give you a dry cookie.

 

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Published on December 28, 2012

{ 4 comments… read them below or add one }

Sue December 28, 2012 at 1:57 pm

My son…. sitting across the room from me as I type would LOVE these! I however am “cookied out”. For me just what the doctor ordered is clementines and almonds. Actually I’ve been craving something salty too.
I’ll keep these in mind the next time I’m ‘needing’ a PB cookie fix.

Wendy February 4, 2013 at 10:13 pm

I am excited to try these. I have never used just bread flour in a cookie recipe (though my favorite choc. chip recipe uses cake and bread flour). I am learning a lot reading your posts and recipes. Thank you!

stephanie June 18, 2013 at 1:10 pm

Do you prefer these or your One Bowl Criss-Cross PB cookies? (Oh, have you ever tried melted butter or browned butter in that recipe?)

Anna June 18, 2013 at 1:42 pm

Stephanie, these were really good. Since I rarely have the brickle on hand, I usually make the other one. ‘ve never tried browned butter with peanut butter. If you try it, you might need to add a little extra water to the dough because the butter might lose some moisture as it browns.

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