Peanut Butter Cookies

Ingredients

• 420 g (3 1/2 cups) all-purpose flour

• 2 teaspoons baking soda

• 1 pinch of salt

• 2 sticks (1 cup) of butter, at room temperature

• 150 g (3/4 cup) granulated sugar, plus additional for rolling

• 200 g (1 cup) brown sugar

• 1 cup smooth peanut butter

• 2 eggs

• 2 tablespoons cream (or milk)

• 1 tablespoon vanilla extract

Preparation

1. Mix together 420 g flour, 2 teaspoons baking soda, and a pinch of salt and set aside.

2. In the bowl of a stand mixer on medium speed, cream together 2 sticks of butter, 150 g granulated sugar and 200 g brown sugar. Mix until light and fluffy about 3 minutes. Then add 1 cup of peanut butter and mix on medium for 1 minute to combine. Add in the two eggs, two tablespoons cream, and tablespoon of vanilla extract and mix on medium for 1 minute to combine. Finally, gradually add in the flour mixture, mixing thoroughly after each addition.

3. Refrigerate the dough for 30 minutes and preheat the oven to 375 ºF (190 ºC). Line 3 cookie sheets with parchment paper or silicone mats.

4. Roll the dough into 2 inch balls and coat in granulated sugar. Place 2 inches apart on the baking sheets and smush with the back of a cup to flatten slightly. Bake for 8 - 10 minutes until they are a light golden brown. Remove from the oven, cool on a wire racks, and then store them in an airtight container until you eat them.

Notes

• Yield: ~ 24 cookies

• Active Time: ~ 45 minutes

• Total Time: ~ 1 hour and 30 minutes