Giant Peanut Butter Cookie

Aw, the beauty of the Giant Cookie.  First, let’s just admit that the Giant Cookie is adorable.  It is a perfect accompaniment to any occasion or no occasion at all!  The combinations of toppings and mix-ins are limitless and so are the cookie shapes.  For Easter, master the bunny or for maximum creativity, shape and decorate an Easter egg!  For Christmas, bake a giant tree!  For Super Bowl, whip up a football . . . or two!  For St. Patty’s . . . the pot o’ gold!  The Giant Cookie beats the common cookie on every level.  As Joss T would say, “It’s very fecial (special).”

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Get the kids involved and let them practice sculpting with the dough.  Don’t worry that the ears will puff up huge and touch in the middle, you can fix all of that with icing.  If the dough is sticky, just dust it with a little flour. 

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Once the cookie cools, cover it with icing and it will hide all of the cracks and imperfections.  Then give the kids pastry bags or ziplock bags (snip the corner) full of icing and little bowls of M & Ms, mini-eggs, jelly beans, mini-white or dark chocolate chips, and Oh My Gosh, don’t forget the frinkles (sprinkles).  In this house it’s all about the frinkles!

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Max and Ruby . . . Ruby and Max!  (I know you just sang that.)

Giant Peanut Butter Cookie

By March 8, 2015

I make all my cookies with bread flour or a combination of bread flour and all-purpose.  They have an awesome texture and stay soft.

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I used my Peanut Butter Buttercream Fluff and the Chocolate Buttercream Fluff recipe on this giant cookie!  Here's the link!  http://www.fourmileridge.com/peanut-butter-buttercream-fluff-icing/

  • Prep Time : 10 minutes minutes
  • Cook Time : 15 minutes
  • Yield : 1 Giant Cookie
  • Allergens :

Ingredients

Instructions

Preheat oven to 375 F degrees.  Line a jelly roll pan with edges (1/2 sheet pan) with parchment.  Silicon baking mats are not recommended for this project!  Mix the peanut butter and shortening together into well blended (no lumps) then add the brown sugar.  Mix until light and fluffy.  Add the egg, the vanilla and the milk and mix until combined.  While that is mixing, combine the bread flour, the salt and the baking powder in a separate bowl and give it a couple stirs with a wire whisk to make sure it is all blended.  If there are many lumps in the flour, sift.  Add the flour mixture to the wet mixture in the mixing bowl.  Mix until completely incorporated.  Stop the mixer and scrape the bowl and especially the bottom to make certain that all wet and dry ingredients are incorporated.  The dough should be quite stiff.

Place the dough on the parchment-covered sheet pan and shape.  Dust with additional flour as needed.

Bake for 12 - 15 minutes, until the center of the cookie is cooked and the edges are barely brown.  If the cookie starts to brown before center is cooked, cover it with foil and check again in 2 minutes.

Decorate!!!

I used my Peanut Butter Buttercream Fluff and the Chocolate Buttercream Fluff recipe on this giant cookie! Here's the link! http://www.fourmileridge.com/peanut-butter-buttercream-fluff-icing/

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