FROM: Malts & Milkshakes by Autumn Martin
Makes about 20 four-inch cookies
2 cups plus 1 teaspoon all-purpose or pastry flour
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon kosher salt
2 sticks plus 31/2 tablespoons unsalted butter, at room temperature
11/4 cups dark brown sugar, packed
3/4 cup plus 21/2 tablespoons sugar
2 large eggs
11/2 cups natural salted creamy peanut butter
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, baking soda, and salt, and whisk well.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sugars until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (You can also do this by hand, with a sturdy spoon.)
4. Add the eggs one at a time, beating between each addition. Add the peanut butter and vanilla, and beat on medium-low speed to blend. Add the dry ingredients in three batches, mixing on low speed until incorporated and scraping down the sides of the bowl as needed.
Salted Peanut Butter Cookies make fabulous ice cream sandwiches! To make, follow the cookie instructions. Once the cookies are perfectly cool, place a scoop of very cold vanilla (or chocolate) ice cream in the center of the bottom of a cookie. Place another cookie, top side up, over the ice cream and gently press down until the ice cream has spread nearly to the edge of both cookies. Repeat with the remaining cookies. Place in the freezer immediately, and freeze for at least 2 hours before enjoying. At this point, you can wrap the ice cream sandwiches in squares of parchment paper and seal with a cute personalized sticker.