Equipment
Ingredients
Cookie Dough
- 228 g unsalted butter, softened
- 150 g granulated sugar
- 170 g light brown sugar, packed
- 6 g fine sea salt
- 510 g unsweetened peanut butter
- 2 eggs, room temperature
- 240 g all-purpose flour
Topping
- 25 g granulated sugar
- 15 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
Cream the softened butter, granulated sugar, and brown sugar in a mixer for 3 minutes until the texture is light and fluffy.
Add the peanut butter and eggs to the butter mixture and mix until fully incorporated.
Add the flour and 6g of salt, mixing only until no dry flour remains visible.
Portion the dough into 10ml (2 tsp) rounds using a cookie scoop and place them on the prepared baking sheets.
Combine the topping sugar and salt in a small bowl and sprinkle the mixture over the dough portions.
Bake the cookies for 12 to 15 minutes at 175°C (350°F) until they are set and appear golden brown.
Move the cookies to wire racks to cool completely before serving or storing.
Chef's Notes
- For the best texture, ensure your butter is truly softened, not melted. This allows for optimal creaming with the sugars, creating air pockets that contribute to a tender crumb.
- Do not overmix the flour into the dough. Mixing until just combined prevents gluten development, which is key to achieving a crumbly, sandy texture rather than a tough one.
- The craggy appearance of the dough balls is intentional and contributes to the rustic charm and textured exterior of the finished cookie. Resist the urge to smooth them out.
- The topping mixture of granulated sugar and kosher salt creates a delightful textural contrast and intensifies the salty-sweet flavor. Ensure an even sprinkle for consistent flavor in every bite.
- Cooling completely on a wire rack is crucial. This allows air to circulate, preventing the bottoms from becoming soggy and ensuring the cookies firm up properly.
Storage
Refrigerator: 1 week — Store in an airtight container with parchment between layers.
Freezer: 3 months — Freeze in a single layer before transferring to a freezer bag.
Reheating: Consume at room temperature.
