Giant Chocolate and Peanut Butter Cookie

cooking.nytimes.com

Jables

subheading: FOR THE SHORTBREAD:

Nonstick cooking spray

1 cup/225 grams unsalted butter (2 sticks), at room temperature

½ cup/110 grams light brown sugar

1 teaspoon vanilla extract

2 ½ cups/320 grams all-purpose flour

½ teaspoon fine sea salt

subheading: FOR THE PEANUT BUTTER FILLING:

6 tablespoons/85 grams unsalted butter (¾ stick), at room temperature

1 ½ cups/360 milliliters creamy peanut butter (not natural)

1 ⅓ cups/135 grams sifted confectioners’ sugar

1 teaspoon vanilla extract

Pinch of fine sea salt

subheading: FOR THE CHOCOLATE GLAZE:

12 ounces/340 grams chopped semisweet bar chocolate

1 tablespoon coconut oil

¾ cup plus 2 tablespoons heavy cream

Directions at cooking.nytimes.com

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