Peanut Butter Cookies

Prep Time:  5-10 minutes                 Baking Time: 12-15 minutes
Yield: 24 large cookies

Ingredients:

1 cup (230 g) unsalted butter, softened to room temperature
210 g (1 cup hard-packed) dark brown sugar
210 g (1 cup) granulated sugar

2 large eggs, at room temperature
1 tablespoon (15 mL) pure vanilla extract
2 cups (500 g) smooth or crunchy peanut butter (not natural or light)

380 g (2 ½ cups) all-purpose flour
1 teaspoon (5 mL) baking soda
½ teaspoon (2.5 mL) salt

Extra granulated sugar for rolling

 Method:

1. Beat together butter and sugars until smooth and fluffy – beat at medium speed for 3-4 minutes. Add eggs and vanilla. Continue to beat until mixture is well-combined.
2. Stir in peanut butter.
3. In a separate bowl, combine flour, baking soda, and salt.
4. Gradually stir into peanut butter mixture.
5. Ideally dough should be refrigerated for at least 24 hours. To make things easier, form the individual balls of dough prior to refrigerating (or freezing). Using approximately 60 g (scant ¼ cup) of dough for each cookie, place balls of dough on greased or parchment paper-lined cookie sheets, or a large platter.  Cover, and refrigerate until firm. Place in a freezer bag to keep them fresh until baking day.
6. At baking time: Remove dough balls from fridge. Let them come to room temperature (1/2 hour). Roll each ball in granulated sugar and place them on prepared cookie sheets. With a floured fork, press a crisscross pattern onto each cookie to slightly flatten each cookie .
7. Bake at 350⁰ F (180⁰ C) for 12-15 minutes, or until golden. Let cool on the baking sheet for a few minutes before moving them.