Peanut Butter-Chile Crisp Cookies
Baker Marissa Ferola of Nine Winters Bakery | Boston
Adapted by StarChefs | May 2024
INGREDIENTS
Chile Crisp Toffee:
430 grams butter
400 grams granulated sugar
175 grams your favorite chile crisp, lightly drained
Peanut Butter Cookies:
Yield: 240 cookies
4.16 kilograms all-purpose flour
55 grams baking powder
66 grams baking soda
1.808 kilograms butter, softened
1.36 kilograms brown sugar
2.4 kilograms granulated sugar
40 grams kosher salt
4.56 grams peanut butter
32 whole eggs
80 grams vanilla extract
METHOD
For the Chile Crisp Toffee:
In a saucepan over medium-low heat, melt butter. Add sugar and 80 grams water. Once mixture reaches 220°F, add chile crisp. Continue to cook until mixture reaches 303°F, stirring occasionally. Transfer mixture to a parchment-lined sheet tray and, using an offset spatula, spread into an even layer. Let cool, removing any excess butter that rises to the surface. Once completely cooled, break into pieces and transfer to an airtight container. Reserve.
For the Peanut Butter Cookies:
In a mixing bowl, whisk to combine flour, baking powder, and baking soda. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, add butter, sugar, and salt. Mix 6 minutes. Add eggs and vanilla. Continue to mix until just combined. Add peanut butter. Mix to combine. Add flour mixture and mix until dough comes together. Portion into 60-gram balls. Transfer to a sheet tray and refrigerate overnight.
To Assemble and Serve:
Heat oven to 375°F. Bake Peanut Butter Cookies 8 minutes. Top with Chile Crisp Toffee.
