Peanut Butter Cookies

Method

1. Heat the oven to 375 degrees and line 2 rimless (or the backs of rimmed) baking sheets with parchment paper. Set 2 additional sheets of parchment paper aside.

2. In a mixing bowl (or the bowl of the stand mixer mixer fitted with a paddle attachment) use a mixer to cream the butter, both sugars and the salt, until smooth and fluffy, at least 3 minutes.

3. Scrape down the sides of the bowl and add the peanut butter and egg, and mix at medium-high speed until smooth and well combined.

4. Scrape the bowl again and add the flour and mix on low speed just until well combined.

5. Sprinkle a little flaky salt all over the parchment covered-baking sheet.

6. Pour the ½ cup of sugar into a small bowl.

7. Use a small ice cream scoop or melon baller dipped in the sugar to scoop the dough into balls, and place them on the parchment-covered baking sheet, leaving about 1 ½ inch between each ball.

8. Bake the cookies until golden brown, 10-12 minutes, rotating the pan 180 degrees halfway through baking.

9. While the first round of cookie dough is baking, use the extra parchment paper to continue making dough balls on the counter top.

10. When the cookies are done, remove the pan from the oven and immediately use a cookie or biscuit cutter a little larger than each cookie to gently swirl the cookie around, tucking in the edges of the warm cookie.

    When all of the cookies are well-rounded, slide the parchment paper onto a rack to cool.

11. Right away, slide the next piece of parchment paper and dough balls onto the baking sheet and return the pan to the oven.