What’s the Deconstructed Butterfinger Cookie’s secret ingredient? Cheez-it Crackers!
- 170 g butter, room temperature (1 1/2 sticks, 12 Tbsp)
- 300 g sugar
- 35 g corn syrup
- 260 g peanut butter
- 2 eggs
- 0.5 g vanilla extract (1/8 tsp)
- 225 g flour
- 2 g baking powder (1/2 tsp)
- 1 g baking soda (1/8 tsp)
- 9 g kosher salt (2 1/4 tsp)
- 200 g semi sweet chocolate chips
- 100 g cheez-its
- 50 g cheez-its, crushed for topping
Combine butter, sugar and glucose in the bowl of a stand mixer with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down sides. Add peanut butter, eggs and vanilla for 30 seconds. Scrape down sides and beat on medium-high speed for 3 minutes.
Reduce mixer to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides. Still on low, mix in the chocolate chips and cheez-its.
Portion 12 balls of dough (108-110 g) on parchment lined baking sheets. Pat the tops of cookie dough domes flat. Wrap sheet pan tightly in plastic wrap and freeze for up to 1 month.
Heat oven to 375 degrees F. Arrange chilled dough on Silpat-lined sheet pan. Bake for 18 minutes. Rotate at 9 minutes and sprinkle with cheez-its.