An Unusually Satisfying Peanut Butter Cookie

This is not a time for minimalism.

Hello there, peanut butter lover. Today is your lucky day.

If you’re a peanut butter lover like me — you are either a smooth peanut butter addict or maybe there’s nothing but crunchy for you. It doesn’t matter as you can use the peanut butter of your choice in this cookie.

But the size of the nutty and buttery cookie is an altogether different matter. And also how it is baked.

Prepare yourself.

This recipe makes a delicious peanut butter cookie the size of your head.

It’s not like that happens every day.

But it will definitely happen more often — once you’ve tried this dense, moist, rich, buttery cookie with a hint of Maldon salt. And it is something that is easy to bake with children and they love the size of it!

And did I mention the crunchy edge crust that people fight over?

Gigantic Peanut Butter Cookie

(Adapted from Kraft)

Time: About 1 hour

Serves: 6–10

Ingredients:

• 2 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup butter, softened
• 1 cup peanut butter (creamy or crunchy)
• 3/4 cup brown sugar
• 3/4 cup white, granulated sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp Maldon salt — optional

Instructions:

1. Heat oven to 375 degrees Fahrenheit. Position rack in the lower third of the oven.
2. Grease a 10-inch cast-iron or ovenproof skillet with butter or cooking spray. Set aside.
3. Mix flour, baking soda, baking powder, and salt. Set aside.
4. Beat butter, peanut butter and sugars in a large bowl with mixer until light and fluffy. Blend in eggs and vanilla.
5. Gradually add flour mixture, beating well after each addition.
6. Scrape into prepared pan, smoothing top. If you want — press fork lightly onto the top to make a criss-cross design. Sprinkle Maldon salt on top of the dough.
7. Bake until golden brown — about 35–40 minutes. Test with a toothpick.
8. Let cool in the pan for 15 minutes and serve wedges warm with ice cream.
9. Remove cookie from the pan after 15 minutes if you’re not going to eat it right away as cast-iron and ovenproof pans hold their heat and will continue to bake the cookie. (Then you’d have peanut butter cookie biscotti which you’d probably still happily eat!)