- Servings: 36
1 3/4 cups flour
2 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar, plus more for topping
1 cup packed brown sugar
1 tsp vanilla
1 cup peanut butter
6 oz chocolate, milk or dark, coarsely chopped
In a medium bowl, sift together the flour, soda and salt. Set aside.
In a mixer, cream together the butter and sugars until light and fluffy. Add the eggs one by one, mixing until combined. Add the vanilla and peanut butter, mixing until well combined.
Fold in the dry ingredients until *just* combined. Fold in the chocolate bits, and place in a covered container and refrigerate overnight.
On baking day, remove the dough from the refrigerator, and preheat the oven to 375 degrees. Plop out rounded tablespoons of dough onto lined cookie sheets, at least 2" apart, and flatten slightly with the heel of your hand to smush the doughballs into chubby disks. Sprinkle a bit of granulated sugar on each cookie, enough to give a light dusting (this will make a lovely, sweet-crunchy crust).
Place sheets in oven and bake 10-12 minutes, until the edges just turn golden brown. Remove from oven, let cool on the sheet for 5 minutes, and then remove to finish cooling on a rack. Enjoy.