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1
Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
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2
Scrape down the sides of the bowl.
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3
Paddle in the peanut butter, then add the eggs and vanilla and beat for 30 seconds on medium-high speed.
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4
Scrape down the sides of the bowl, then beat on medium-high speed for 3 minutes.
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5
During this time the sugar granules will dissolve and the creamed mixture will double in size.
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6
(The lower proportion of butter and the presence of peanut butterwhich is a great emulsifiermeans you dont need to do the standard 10-minute creaming for this cookie.)
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7
Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt.
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8
Mix just until the dough comes together, no longer than 1 minute.
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9
(Do not walk away from the machine during this step, or you will risk over mixing the dough.)
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10
Scrape down the sides of the bowl.
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11
Still on low speed, mix in the peanut brittle until incorporated, no more than 30 seconds.
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12
Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan.
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13
Pat the tops of the cookie dough domes flat.
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14
Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or for up to 1 week.
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15
Do not bake your cookies from room temperaturethey will not bake properly.
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16
Heat the oven to 375F.
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17
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans.
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18
Bake for 18 minutes.
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19
The cookies will puff, crackle, and spread.
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20
After 18 minutes, they should be tan with auburn specks throughout.
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21
Give them an extra minute or so if thats not the case.
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22
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage.
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23
At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
