Peanut Butter Cookies

🥘 Ingredients

• baking powder
  1/4 tsp
• baking soda
  1 tsp
• bread flour
  260 g
• creamy peanut butter
  202 g
• egg
  1
• egg yolks
  2
• granulated sugar
  50 g
• light brown sugar
  250 g
• salt
  1.25 tsp
• unsalted butter
  168 g
• vanilla
  1 Tbsp
• vegetable oil
  49 g

🍳 Cookware

• medium-large bowl
• whisk
• stand mixer
• rubber spatula
• parchment
• baking sheet
• plastic wrap

1. 1

   Combine the bread flour , baking soda , baking powder , and salt in a medium-large bowl and whisk to fully incorporate the ingredients. Set aside.

   bread flour: 260 g, baking soda: 1 tsp, baking powder: 1/4 tsp, salt: 1.25 tsp
2. 2

   In the bowl of a stand mixer , fitted with the paddle attachment, beat the unsalted butter , granulated sugar and light brown sugar on medium to medium high speed until fully incorporated and lightened in color, about 3 to ⏱️ 5 minutes , scraping the bowl, as needed.

   unsalted butter: 168 g, granulated sugar: 50 g, light brown sugar: 250 g
3. 3

   Add the vegetable oil and vanilla and beat until incorporated, another 1 or ⏱️ 2 minutes , again, scraping as needed. On low speed, add the egg and egg yolks all at once and mix until just combined, scraping as needed. Add the creamy peanut butter and mix until just combined, again.

   vegetable oil: 49 g, vanilla: 1 Tbsp, egg: 1, egg yolks: 2, creamy peanut butter: 202 g
4. 4

   With the mixer still on low, add the dry ingredients all at once, and mix until only some of the flour is incorporated into the wet batter (less than ⏱️ 1 minute ). Turn off the machine and continue mixing by hand with a rubber spatula .
5. 5

   Scoop the dough into 60 g balls and place the scooped dough on a parchment lined baking sheet . Cover with plastic wrap and refrigerate for 24 to ⏱️ 48 hours (or even 72).
6. 6

   When you are ready to bake your cookies, preheat the oven to 375°F. Roll your scooped dough in granulated sugar, and sprinkle the tops with Maldon sea salt. Place the cookies on a parchment-lined cookie sheet and bake the cookies for exactly 12 minutes, rotating after 6.
7. 7

   Place the cookie sheet on a cooling rack and lightly press each cookie with a spatula to flatten. let cool and enjoy. Cookies will keep at room temp tightly covered for up to 3 days or up to a month frozen.