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Peanut Butter Cookies
Ingredients
  • subheading: Toasted Peanuts:
  • 3 cups (375 grams)skin-on Spanish peanuts
  •  
  • 3 tablespoonsgrapeseed oil (or other neutral-flavored oil, such as safflower)
  • 1½ tablespoonskosher salt, such as Diamond Crystal
  • subheading: Dough:
  • 2 extra-large eggs
  •  
  • 2 tablespoonspure vanilla bean paste or vanilla extract
  •  
  • 1 cup (140 grams) unbleached all-purpose flour
  •  
  • 1 cup (130 grams)sorghum flour
  •  
  • 1½ sticks (170 grams)cold unsalted butter, cubed
  •  
  • 1 cup (270 grams)creamy peanut butter
  • ¾ cup + 2½ tablespoons (180 grams) granulated sugar
  •  
  • ½ cup + 2 teaspoons packed (110 grams) dark brown sugar
  •  
  • 1½ teaspoonsbaking soda
  •  
  • 1 teaspoonkosher salt, such as Diamond Crystal
  •  
  • ½ teaspoonbaking powder
  • subheading: To finish:
  • ½ cup (100 grams)granulated sugar
  •  
  • 1 cup (270 grams)peanut butter, preferably creamy
  • 2 tablespoonsflaky sea salt
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