Directions

Peanut Butter Cookie Dough

1Dries: Whisk flour, salts, baking powder, and baking soda. Set aside.

2Wet: Mix eggs, vanilla, and milk. Set aside.

3Base: In a mixer, mix the butter until light in color and aerated. Next, add the sugar until aerated. Add the peanut butter and mix on medium to combine.

4Add wet to the base until incorporated.

5Add dries on low until the dough comes together - don't overmix.

6Transfer dough to a sheet of plastic wrap and pop in refrigerator.

7Once chilled, remove from refrigerator and use an ice cream scooper to make even sized balls.

8Roll the balls in demura sugar and place on cookie sheet pan.

9Garnish with shards, 2-3 per cookie. Gently press in shards.

10Bake at 350F 12-14 minutes, rotating once halfway through. Check for doneness when the edges are lightly golden. They will firm up as they cool, but they will still be chewy.

11Cookies can be kept in airtight container for up to one week.

Pepita Brittle

1In a saucepan over medium heat, dissolve sugar, water, and corn syrup.

2Stir in pepita seeds over medium heat until light caramel forms (4 minutes)

3Meanwhile, put the butter, salt, baking soda, vanilla, and aleppo chili in a bowl.

4When the syrup reaches a light caramel stage, pour the contents of the bowl into the pot, stir, and remove from heat. (If it still looks too light, put it back over heat for a few seconds).

5Spread the brittle onto a silpat. Let it harden and cool.

6Once set, break into shards with your hands and use for garnishing.