The Vaughn 2.0 Peanut Butter Chocolate Chunk Cookie

Why would we mess with perfection - the best of the best?

Well, that's like asking me, "why do you breathe?"

I just do.

Tony Vaughn, THE Ambassador of Luxury, deserves the very best of the best. And I believe I am responsible for treatting him to just that.

Whether it's the original Tony Vaughn Chocolate Pean Butter Chunk Cookie recipe or this upgraded verstion with caramelly Dulce de Leche and extra kosher salt, the result is nothing less than amazing. JUST LIKE THE TONY VAUGHN.

The Vaughn 2.0 Peanut Butter Chocolate Chunk Cookie

8 Tbs. butter or shortening, room temperature
14 oz. smooth peanut butter
12 oz. can Dulce de Leche
1 tsp. baking soda
1 tsp. baking powder
½ tsp. kosher salt
½ tsp. vanilla bean powder
2 ¼ cups all-purpose flour
14 oz. 60% dark chocolate chunks

Preheat the oven to 350°F.

Line two large baking sheets with parchment paper.

Using a stand mixer (or handheld), cream together the butter or shortening, peanut butter, caramelly Dulce de Leche, baking soda, baking powder, salt, and vanilla bean powder. (All together is great and convenient). Mix until smooth.

Add the flour, ½ cup at a time, until fully combined.

Fold in the chocolate chunks.

The dough will be light and fluffy.

Form into 2” balls and flatten into thick discs. Space evenly apart on the prepared baking sheets and bake 15-18 minutes, until just beginning to brown.

Remove from the oven and cool completely before devouring in every way.

Remember, these are THE Tony Vaughn Cookies. This means they are extra special. They are dedicated to THE Official Ambassador of Luxury at Tiffany’s.