Giant Chocolate and Peanut Butter Cookie Recipe

Name: Giant Chocolate and Peanut Butter Cookie Recipe
Ingredients: Nonstick cooking spray; 1 cup/225 grams unsalted butter (2 sticks), at room temperature; 1/2 cup/110 grams light brown sugar; 1 teaspoon vanilla extract; 2 1/2 cups/320 grams all-purpose flour; 1/2 teaspoon fine sea salt; 6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature; 1 1/2 cups/360 milliliters creamy peanut butter (not natural); 1 1/3 cups/135 grams sifted confectioners’ sugar; 1 teaspoon vanilla extract; Pinch of fine sea salt; 12 ounces/340 grams chopped semisweet bar chocolate; 1 tablespoon coconut oil; 3/4 cup plus 2 tablespoons heavy cream

"This shortbread is like a huge, sliceable Girl Scout cookie (You’re welcome!) An easy shortbread is topped with a layer of peanut butter frosting, blanketed with a thick chocolate glaze, then chilled until set Brown sugar helps keep the shortbread soft, and coconut oil does the same for the chocolate coating, so the whole thing is easy to cut with a knife and eat with a fork..."

INGREDIENTS

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Nonstick cooking spray

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1 cup/225 grams unsalted butter (2 sticks), at room temperature

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1/2 cup/110 grams light brown sugar

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1 teaspoon vanilla extract

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2 1/2 cups/320 grams all-purpose flour

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1/2 teaspoon fine sea salt

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6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature

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1 1/2 cups/360 milliliters creamy peanut butter (not natural)

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1 1/3 cups/135 grams sifted confectioners’ sugar

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1 teaspoon vanilla extract

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Pinch of fine sea salt

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12 ounces/340 grams chopped semisweet bar chocolate

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1 tablespoon coconut oil

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3/4 cup plus 2 tablespoons heavy cream

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