Giant Peanut Butter Cookie

4 TBS butter, melted 
1/4 cup peanut butter
1/4 cup white sugar + 2 TBS to roll cookie in
1/4 cup brown sugar lightly packed
1 egg yolk from a large or extra large egg
1/2 tsp vanilla
1/2 cup + 2 TBS all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder

Preheat oven to 375℉.  Line a baking sheet with parchment and set aside.

1. Melt your butter in a heat-safe mixing bowl.  Note: It doesn’t need to be melted all the way. About half melted and the rest very soft is best.

2. Stir in both 1/4 cup white and brown sugar, peanut butter, then egg yolk and vanilla.

3.  Measure your flour by lightly spooning flour into your measuring cup and leveling with a knife.  Don’t scoop your flour with your measuring cup.   Sprinkle flour, baking soda, and baking powder in the bowl and stir until it forms a cohesive dough.

4. Form one single ball of dough and set it back in the mixing bowl.  Sprinkle a couple tablespoons of additional sugar over it and roll it around until it’s coated with a layer of sugar.

5. Place dough ball on your parchment-lined baking sheet and gently press down with your hand until it’s about 1 inch thick.  If desired, use a skewer to form the traditional criss-cross lines on cookie.  I used a pastry cutter.  Or use a fork

6.  Bake for 13-15 minutes or until edges are golden and top looks set.  It should still jiggle in the center when you pull it out.  The center will continue cooking as it sits and be soft when it cools.  Let cool for 15 minutes or so before using a very large spatula to transfer to a cooling rack.

If desired place Reeses on the top when cookie is warm.

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