Annie the Baker for teaching me that trick.
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup creamy peanut butter
3 cups + 2 tablespoons (391 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon powder
1/2 teaspoon salt
1/3 cup granulated sugar, for rolling (optional)
- Using a stand mixer fitted with the paddle attachment, cream butter and sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minutes. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter; mix on high until combined. Set aside.
- In a separate bowl, toss the flour, baking soda, baking powder and salt together. Add to the wet ingredients and mix on low until combined. Cover dough tightly and chill for at least 3 hours. Or portion into golf-size dough balls, and, using the pointy side of a meat mallet dipped in granulated sugar, press indents into dough balls, flattening into thick discs. Cover and freeze until firm.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Evenly space cookie dough discs and bake for 11 minutes or until very lightly browned on the sides. Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.