Admittedly we have family members that are fans of chewy and soft cookies. Sometimes, I pretend I don't remember their preferences and just make cookies crispy and crunchy because that's the way I like them. Yes, you can say I'm selfish that way :D

Okay, those cookies aren't going to magically spread out and flatten to a crisp without a helping hand, so we've got to give it a slight push in that area. Then run those fork tines all over them to give it that old-fashioned PB cookie look.


And some will turn out nice and round, the picture perfect kind. Others will have jagged edges that make you want to reach out and grab that piece for instant gratification, lest it make its way to your social media posts. In any case, they will make you happy one way or another.




Ingredients:
250 g (1-1/4 cup) granulated sugar
200 g (1 cup) brown sugar, packed
225 g (8 oz) unsalted butter, at room temperature
250 g (1 cup) natural peanut butter, unsalted and unsweetened
2 eggs, at room temperature
2 tsp vanilla extract
350 g (2-3/4 cups) all purpose flour
1 tsp kosher salt
2 tsp baking soda
1 tsp Himalayan pink salt, for sprinkling

Directions:
1. Preheat oven to 175C or 350F. Arrange the oven racks
2. Line 2 baking sheets with Silpat or parchment paper.

3. In a medium bowl, whisk together the flour, salt, and baking soda.
4. In a stand mixer on medium speed, beat together the sugars and butter until pale in colour, about 3 minutes.
5. Add the peanut butter, and continue to beat for 1 minute until the peanut butter is incorporated.
6. Reduce the speed and add the eggs, one at a time, followed by the vanilla extract.
7. On the lowest speed, fold in the flour in three additions.

8. With a medium sized scoop, portion out the dough onto the baking sheet, spacing them out 2 inches apart.
9. Roll each into a ball with your hands and press gently to form a disc shaped cookie.
10. Press the tines of the fork lightly onto the disc to give it that distinct peanut butter cookie pattern, then sprinkle pink salt on them.

11. Bake for 16-18 minutes, switching the sheets between the oven racks on the 10 minute mark. Bake it for a further 2 minutes if you like it extra golden :D
12. Rest it on the baking sheet for 2-3 minutes before transferring them on to a wire rack to cool completely.