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Yield: 1 dozen  

 

2 1/3 cups Flour 

1 tsp Baking Soda 

2 tsp Kosher Salt 

1 cup Butter, softened 

1 cup Light Brown Sugar 

1 cup Sugar 

1 ½ tsp Vanilla 

2 Eggs 

1 ¾ cups Smooth Peanut Butter 

Whisk together flour, baking soda, salt; set aside. 

In stand mixer, with the paddle attachment, cream butter and sugars on medium high until well combined and fluffy. Add eggs one at a time and mix completely after each. Add vanilla and peanut butter, and mix completely. Scrape bowl. On low speed, add dry ingredients. Mix just until all flour is combined.  Refrigerate for 20 minutes to firm up a little.  

Preheat oven to 325. 

For rustic cookies portion with a 2 oz scoop and flatten to 1/8” thickness. Sprinkle cookies with sugar, mark with a butter knife. Bake for 12-15 minutes until golden brown and firm.

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