I love experimenting with new cookie recipes, especially ones that use a classic recipe and add elements that take it to the next level.
This recipe is inspired by Christina Tosi's Cornflake Chocolate Chip Marshmallow Cookies, which uses milk powder to create a salty, crunchy, cornflake filling. It's also inspired by my favourite breakfast of peanut butter on sourdough toast, which sounds strange but works so well.
The dough is packed with peanut butter, filled with a sweet, crunchy sourdough mix and finished with chocolate chips. It's as tasty as a chocolate chip cookie, but with added depth that gives it more than just a sugar hit.
I prefer natural peanut butter for my recipes, because it makes it easier to control the amount of sugar and salt in the entire recipe. If you prefer to work with regular peanut butter, it'll just be a little sweeter. The recipe also calls for malt extract, but if you can't find it, vanilla extract is a good alternative.
Note: start this recipe one day in advance. You can also make the dough and leave it in the refrigerator for up to 36 hours before baking.