July 13, 2019 1 min read

adopted from NY Times Recipe

Ingredients

1 cup / 2 sticks unsalted butter, softened

3/4 cup sugar

3/4 cup packed light brown sugar

2 cups unsweetened peanut butter

2 eggs, room temperature

2 cups all-purpose flour

1 heaping teaspoon of Inspiced Sel Gris

2 tablespoon sugar, for sprinkling 

1 tablespoon Inspiced Cyprus Flake Sea Salt, Mayan Fleur De Sel, or French Fleur De Sel, for sprinkling

Directions

  1. Heat over to 350 degrees F and line 2 baking sheets with parchment paper.  
  2. Cream the butter and sugars in a mixer fitted with a paddle attachment for at least 3 minutes, until smooth and fluffy.  
  3. Add the peanut butter and eggs.  Mix until incorporated.
  4. Add flour and Sel Gris.  Mix until well combined.  
  5. Scoop dough onto prepared pans using a cookie scoop. 
  6. Mix remaining sugar and Inspiced sea salt of your choice.  Sprinkle each cookie lightly with the sugar-salt mixture.   Bake 12-15 minutes, until golden brown. 
  7. Allow to cool.  

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