Adapted from a recipe by Julia Moskin in the NYTimes
Salty- Sweet Peanut Butter Cookies
- Serves: 2
- Cook Time: 30 minutes
- 1 cup Unsalted Butter, softened at room temperature
- 0.75 cup Granulated Sugar
- 0.75 cup Light Brown Sugar
- 1 teaspoon Kosher Salt
- 2 Eggs
- Flaky Sea Salt and Coarse Sugar for sprinkling
- 2 cup Unsweetened peanut butter, creamy or chunky
- 2 cup All-Purpose Flour
- Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the cultured butter and sugars until smooth and fluffy, at least 3 minutes.
- Add the Saratoga peanut butter and Knoll Krest eggs, mix.
- Add the flour and salt and mix just until well combined, with no white flour showing.
- Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
- In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in the airtight containers.