Admittedly, when I nominated this recipe all I saw was peanut butter, chocolate and cookie. I did not notice the number of additional steps:) Since I voted for this I decided to dive deep and do all the components.

Brittle, Praline Sprinkle and Spread

To make the brittle, recipe calls for a nonstick baking sheet or a baking mat neither of which I had. A quick Google search and I found buttered parchment paper worked so that is what I did. Making brittle is pretty straightforward as long as you don’t make a mistake. I have crystalized my sugar in the past but luckily that did not happen this time. Dorie was correct that it is hard to get brittle to spread. Making the sprinkle and spread was easy in the food processor.

Making the Cookies

This cookie requires planning ahead as the dough needs to chill overnight in the refrigerator. I measured my dough by weight and divided by 18 to get perfect portions. I ended up baking them in batches so I could always serve fresh cookies which worked well for the topping too as Dorie says once topped with the spread they should be eaten.

Reviews

First impressions: I liked how big these cookies were, it seemed more like a dessert than just a cookie. I thought they presented well and were restaurant worthy. My husband declared that these cookies “improved with every bite”. Guest number one liked them and happily accepted another one for later. My second set of cookies made it to my mother-in-law’s and she declared it the “best cookie she ever ate.”

My new slogan “Made with love not with calories.” To see what others thought head over to Tuesdays with Dorie.