1 1/4 cups (135 g) Cookie Jar Blend (page 121)
1/2 cup (110 g) packed light brown sugar
1/2 cup (100 g) granulated sugar, plus more for coating
1 teaspoon kosher salt
1/2 teaspoon baking soda
4 tablespoons (1/2 stick / 56 g) unsalted butter, cold and diced
2 large eggs
1 egg yolk
2 teaspoons pure vanilla extract
1 cup (240 ml) creamy peanut butter
24 roasted, salted peanut halves
Variation: Nutter Butters Prepare the dough as directed above but reduce the peanut butter to 1/2 cup (120 ml). Roll out the chilled dough to 1/8 inch (3 mm) thick and cut it into twenty-four 1-by-2-inch (2.5-by-5-cm) rectangles. Set the rectangles on parchment paper- or Silpat-lined baking sheets and press them flat with the tines of a fork. Squeeze the center of each rectangle, to give it a peanut-shell shape, and bake as directed above. Meanwhile, in a bowl, beat together 1 cup (240 ml) creamy or crunchy peanut butter, 2 cups (256 g) confectioners' sugar, 1 1/2 tablespoons milk, and 1/2 teaspoon pure vanilla extract. After the cookies have cooled, smear a little filling onto the backs (the side without fork marks) of half of the cookies. Make a sandwich by topping with a second cookie, back-side down. The cookies will keep in an airtight container for up to a week. The dough can be frozen, double-wrapped, for up to 1 month.
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