Peanut Butter Brown Sugar Cookies
- Yield:24 cookies
- Prep Time:2 hours 10 minutes (includes freezing time)
- Cook Time:15 minutes
- Total Time:2 hours 25 minutes
2 cup all-purpose flour
1 cup light or dark brown sugar
1 tsp salt
3/4 cup unsalted butter, cold and cut into cubes
2 large eggs
1 tsp vanilla extract
2 tbsp coarse sugar, for sprinkling (optional)
In a food processor pulse the flour, brown sugar, powdered peanut butter, and salt together until combined. Add the butter and pulse a few times until the butter is the size of peas. In a separate bowl whisk together the eggs and vanilla extract. Add to the food processor and pulse until a crumbly dough forms.
Dump out onto a clean surface and form into a ball. Divide in two and shape into two logs about 3 inches wide and 6 inches long. Wrap in plastic wrap and freeze for at least 2 hours and up to 1 month.
When ready to bake cookies, preheat oven to 350°F. Slice cookie dough into 1/4-inch thick rounds and place on a sheet pan lined with parchment paper a few inches apart. Sprinkle with coarse sugar, if desired and bake until the bottoms just turn brown, about 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.