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For the brittle:
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Line a sheet pan with a Silpat liner. Heat the sugar in a heavy bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, begin to stir (with a heatproof spoon) and constantly around the pan so that it melts evenly. Continue to stir until the caramel is deep, dark amber, about 5 minutes. Once the caramel has reached that color, remove it from the heat and quickly stir in the peanuts and make sure that they are completely covered in the caramel. Quickly pour them out onto the Silpat and spread as thinly as possible.
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The brittle will set very quickly. Let the brittle cool completely and then break it up inside a zip-top bag or food processor.
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For the cookies:
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In a large bowl, combine the bread flour, baking powder, baking soda and salt and mix well. Set aside.
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Combine the butter, sugar and glucose in the bowl of a stand mixer and mix on medium-high for 2-3 minutes until creamy and well-combined. Scrape down the sides of the bowl. Add the eggs and vanilla and paddle another 30 seconds until the mixture is combined. Scrape down the sides of the bowl, add the peanut butter and paddle on medium-high for about 3 minutes.
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With the mixer speed on low, add the dry ingredients and mix no longer than one minute, just until the dough comes together. Scrape down the sides and then, still on low speed, add the peanut brittle and mix just until incorporated.
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Using a 2 3/4-ounce ice cream scoop, portion the dough onto a parchment or Silpat-lined cookie sheet. Pat the tops of the cookie dough flat. Wrap the pan in plastic wrap and chill for at least 1 hour, up to 1 week. Do not bake the cookies at room temperature or they will not bake properly.
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Preheat the oven to 375u00b0F.
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Arrange the chilled dough a minimum of 4 inches apart on a parchment or Silpat-lined pans. Bake for 18 minutes. The cookies will puff and spread. After 18 minutes, they should be tan with auburn specks.
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Cool the cookies completely on the cookie sheets.
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Recipe from Momofuku Milk Bar Cookbook via The Dusty Baker.
