Peanut Butter Brownie Cookies

Ingredients:

• 4.5 cups premium flour
• 1.5 tsp of baking soda
• 450 g unsalted butter, room temperature
• 1 and 1/4 cups dark brown sugar
• 1.5 cups granulated sugar
• 4 large eggs, room temperature
• 0.5 cup creamy peanut butter
• 3 tsp vanilla extract
• 0.5 cups Dutch processed cocoa
• Flour for work

Preparation:

1. Peanut butter dough:
   
   In a large bowl, combine 2 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a large bowl, beat 4 oz (110 g) and 2 tablespoons butter, 1/2 cup dark brown sugar, and 1/2 cup granulated sugar with a mixer until light and fluffy, about 4 minutes. Add 1 egg and beat until fully incorporated, scraping down the sides of the bowl as needed. Stir in the peanut butter and 1 teaspoon vanilla extract and beat until creamy.
2. Reduce mixer speed to medium and add the flour mixture. Knead the dough. Turn the dough out onto a work surface and form it into a 2 cm thick rectangle, then wrap tightly in plastic wrap.
3. Place the dough in the freezer to chill, about 30 minutes. Don't freeze it for too long, or the dough will crack when rolled out.
4. Sugar cookies:
   
   In a large bowl, combine 2 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In a large bowl, beat 8 ounces butter and 1 cup granulated sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add 1 egg and 1 teaspoon vanilla extract and beat until fully incorporated, scraping down the sides of the bowl as needed.
5. Reduce the speed to medium, add the flour mixture, and knead the dough. Turn the dough out onto a work surface and form it into a 2 cm thick rectangle. Wrap tightly in plastic wrap.
6. Place the dough in the freezer to chill, about 30 minutes. Don't freeze it for too long, or the dough will crack when rolled out.
7. Brownie:
   
   In a medium bowl, combine the cocoa powder* with the remaining 1/2 cup flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Melt the remaining 6 tablespoons butter and whisk in the remaining 3/4 cup dark brown sugar in another bowl. Add the remaining 2 eggs and 1 teaspoon vanilla extract and beat until smooth, eliminating any lumps of sugar. Fold the flour mixture into the liquid mixture and whisk vigorously for 15 seconds, until the batter is very thick and smooth.
   
   Note *
   
   Alkali-treated cocoa powder is produced from the heart of cocoa beans. This imparts a rich aroma to cocoa and enhances the flavor of baked goods, confectionery, hot chocolate bases, and beverages. It is used in cakes, cupcakes, mousse, ganache, and truffles.
8. Generously flour a large piece of parchment paper and roll out the peanut butter dough into a 40x30 cm rectangle. Repeat with the sugar cookie dough. Using the parchment, lift the sugar cookie dough and invert it onto the peanut butter dough, parchment side up, so the edges of both sheets are aligned. Brush off any excess flour and trim the edges to make them even on all sides.
9. Using an offset spatula, spread the brownie batter evenly over the entire surface of the sugar cookie dough. Position the dough so that one of the short sides is facing you. Working from the bottom edge closest to you, and using the parchment paper as a guide, roll the dough into a tight log, peeling off the parchment as you roll.
10. Cover the roll with parchment paper and place it in the freezer until firm, about 30 minutes. Remove from the freezer and gently roll it on the countertop to make it rounder. Place it in the freezer until completely set, at least 5 hours and up to 24 hours.
11. Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line 2 baking sheets with parchment paper.
    
    
    When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
12. Using a sharp knife, cut half of the frozen dough into 1cm-thick slices (keep the remaining dough in the freezer until ready to bake) and place on lined baking sheets, spacing them 2 inches apart (about 6 per sheet).
13. Bake, rotating the baking sheets halfway through, until the peanut butter cookies are golden brown but the sugar cookies are still light in color, 14 to 18 minutes. Let cool on the baking sheets for 15 minutes, then transfer to wire racks to cool completely.
14. Let the pans cool completely, then cut in the remaining frozen dough and repeat. Store cookies in a tightly sealed container at room temperature for up to 5 days..