Peanut Butter Lover's Cookies (Levain Bakery Style/Crumbs & Doilies)

These are basically peanut butter cups in the form of THIKKKK cookies. They are my favourite cookie.

So I’m in the depths of iso-hell. I am working from home and my home office is in my bedroom. I am running roughly 20 kms a day minimum. Easter is my favourite time of the year, but I can’t see my family… and I’ve started listening to Hawthorne Heights - If Only You Were Lonely. So in summary things may have taken a turn for the worst. Anyway enough about my inner emotional turmoil and rapid regression into 14 year old me with slightly too much eye makeup on...

Easter has just come and gone so I have all these Easter eggs and chocolate and I love these things, but I also love peanut butter and I’m really craving cookies. The result of all this self-reflection and thoughts is the perfectly thick Peanut butter Cookies (recipe to follow as in underneath this blurb). I took my Easter bunny and smashed him and stuck his broken little body into these peanut butter stuffed cookies. This cookie is my perfect cookie, it could be yours too, and unless you live close to me, you will have to bake them to find out.

Makes 12 THIK cookies

The Cookies

10 - 12 tsp of peanut butter and nutella
230 g cold butter
100 g caster sugar
160 g brown sugar
500 g Easter Eggs/chocolate
400 g plain flour
100 g self raising flour
1 TBS milk powder
1 tsp salt
2 tsp baking powder
90 g coffee
2 eggs
1 egg yolk
1 tsp vanilla

To make the cookies

Firstly, grease and line a baking tray. Place 10 - 12 teaspoons of peanut butter on the paper spaced out so you have 10 - 12 individual blobs, then follow with 10 -12 teaspoons of nutella on top of each peanut butter blobs. Place tray in freezer for 30 mins. Prior to beginning cookie dough.
In the bowl of a stand mixer, place butter and break up (approx 30 seconds)
Add sugars and mix for 30 secs, until pebbles form (do not cream)
Add chocolate/easter eggs/easter bunnies (you murderer) and mix for 30 secs
Add flours, milk powder, baking powder and salt, combine for 30 secs
Add coffee and gently mix until distributed
whisk eggs, yolks and vanilla in a jug, then add to the dough mixture and combine for 30-60 secs
HOLD UP! take tray of blobs out of freezer
squash dough into 12 balls of 125 g each, put a frozen blob into the centre of each dough ball, place each ball on a tray and put in the freezer for at least 90 minutes.
Preheat oven to 180’C with the lined oven trays in there.
Place the dough balls directly onto the heated trays spaced apart (they will spread).
Bake for 14 minutes, let stand on trays for 8 minutes, and place on a cooling rack