Grand central bakery peanut butter cookies

Ingredients

• 3 cups (15 ounces) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt (2 teaspoons if you use unsalted peanut butter)
• 1 cup (8 ounces, or 2 sticks) unsalted butter, at room temperature
• 1 cup (7 ounces) granulated sugar, plus extra for dusting
• 1 cup (7 ounces) packed light brown sugar
• 1 cup (9.5 ounces) peanut butter, at room temperature
• 2 eggs, at room temperature
• 2 teaspoons vanilla extract

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Preparation

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Combine the dry ingredients: Measure the flour, baking soda and salt into a bowl and whisk to combine. (Put the dry ingredients through a fine-mesh sieve if the flour or baking soda is clumpy.).
• Cream the butter, sugar and peanut butter: Using a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed for 3 to 5 minutes, until mixture is lighter in color and fluffy.
• Add the peanut butter and cream for another minute. Scrape the bottom and sides of the bowl several times during the process.
• Incorporate the eggs and vanilla: While the mixer is running, crack the eggs into a liquid measuring cup and add the vanilla.
• Reduce the speed to low, then slowly pour in the eggs, letting them fall one at a time and incorporating the first egg completely before adding the next.
• Scrape the bottom and sides of the bowl once during the process. Add the dry ingredients: Gradually add the dry ingredients (in 2 to 3 additions) with the mixer on low speed.
• Scrape the bottom and sides of the bowl once, to fully incorporate the butter and sugar.
• Shape the cookies: Scoop the dough into balls the size of pingpong balls (about 1.5 ounces). Arrange the dough balls on the prepared pans, 6 per pan. Lightly dust them with granulated sugar before pressing with a fork to make a crisscross pattern, and then press the cookies into ½-inch-thick disks.
• Bake: Bake for 10 minutes, rotating the pans halfway through the baking time. The tops of the fork marks and the edges of the cookies should be brown and crisp and the middle should be soft. Let the cookies cool on the baking sheets.