From the NY Times. A very easy and fast recipe that yields 60 cookies. I used Maldon sea salt and raw cane sugar to sprinkle on the cookies before they are baked-I love this addition to the cookies. I cooked the cookies the full 15 minutes and used my convection oven as well. They are delicious and melt in your mouth!
1 cup/228 grams/2 sticks unsalted butter, preferably cultured, softened at room temperature
¾ cup/150 grams granulated sugar
¾ cup (packed)/170 grams light brown sugar
1 heaping teaspoon/6 grams kosher salt
2 cups/510 grams unsweetened peanut butter, creamy or chunky
2 eggs, at room temperature
2 cups/250 grams all-purpose flour
Flaky sea salt and coarse sugar for sprinkling (or use kosher salt and granulated sugar)
Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing.
Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.