Peanut Butter Sandies

Ingredients

• 1 cup butter, at room temperature
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 cups creamy peanut butter
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 10-oz bag peanut butter morsels (about 1.5 cups)
• Kosher salt and sugar for sprinkling

Instructions

1. 1

   Preheat oven to 350 degrees. Line a baking pan with parchment paper or baking mat.

2. 2

   With the paddle attachment of a stand mixer or a traditional hand-held mixer, cream the butter and sugars until smooth and fluffy, (about 3 minutes). 1 c. butter, 3/4 c. each sugar and brown sugar

3. 3

   Add peanut butter and eggs then mix until well incorporated. 2 c. peanut butter, 2 eggs

4. 4

   Add flour and baking soda then mix until well combined. 2 c. flour, 1 tsp baking soda

5. 5

   Mix in peanut butter morsels.

6. 6

   Using a medium cookie scoop (1.25-oz capacity), scoop dough onto prepared pan about 2 inches apart.

7. 7

   Combine equal parts kosher salt and sugar (about 1 tablespoon each) in a small bowl then stir well. Sprinkle each cookie with a pinch of the salt/sugar combo.

8. 8

   Using the tines of a standard dinner fork, press down slightly on each cookie then rotate 90 degrees and make another indentation, ultimately pressing the rounded tops of the cookies down but not flattening them so much that they spread.

9. 9

   Bake at 350 degrees 12 to 15 minutes, until cookies are just starting to brown on the bottom edges. Remove from oven, let cool 1-2 minutes then carefully lift or slide off baking pans then cool completely.

10. 10

    Once cool, store in an air-tight container up to one week.