Gigantic Truffled Peanut Butter Cookies

In a heavy saucepan, bring the cream to a boil. Remove it from heat.

Add the chocolate to the cream and stir the mixture gently with a whisk until the chocolate melts.

Pour the truffle mixture into a 15-inch by 10-inch rectangular pan with sides lined with foil (Figure 16-10). Chill the truffle mixture for approximately 2 hours or until it is very firm.

Remove the pan from the refrigerator and pull the foil with the truffle mixture out of the pan and place on a work surface. Using a 1 3/4-inch fluted or round cookie cutter, cut out as many rounds as possible. Reserve the rounds on a parchment-lined sheet pan. Chill the rounds until needed.

Preheat the oven to 375°F. In the bowl of an electric mixer using the paddle attachment, cream the butter, sugars, and peanut butter for 1 to 2 minutes or until the mixture lightens in color.

In another bowl, thoroughly whisk together the flours, baking powder, baking soda, and salt; set the mixture aside.

On low speed, add the eggs, one at a time, to the peanut butter mixture, blending to incorporate one egg before adding the next. Add the vanilla extract.

On low speed, add the flour mixture to the peanut butter and blend until just combined. Add the peanuts. Scrape the dough into a large bowl. Cover and chill for at least 2 hours or overnight.

Using a ¼ cup solid measuring cup or a 2-ounce ice cream scoop, scoop the dough into rough ball shapes. Smooth each ball by rolling it between the palms of your hands. Roll each ball into a bowl of granulated sugar and place them spaced 2 inches apart on a parchment lined sheet pan.

Using the flat bottom of a drinking glass or a solid measuring cup, flatten each ball into a circle.

Bake for 10 to 12 minutes or until the cookies are very light brown. Do not overbake.

Remove the cookies from the oven and immediately place 1 of the reserved chocolate truffle disks in the center of each cookie, pressing down slightly to help them adhere. Allow the cookies to cool for 5 minutes before removing them from the sheet pan and cooling on racks.