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Nancy Silverton Peanut Butter Cookies

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Ingredients

Directions

  1. Make the dough: In a small bowl, whisk together the eggs and vanilla until well-combined. In a medium bowl, stir together the all-purpose flour and sorghum flour until well-combined. In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until it is softened
  2. 2–3 minutes. Add the peanut butter, sugar, and dark brown sugar and beat on medium until the mixture is light and fluffy, 2–3 minutes. Add the baking soda, salt, and baking powder. Gradually add the egg mixture until fully incorporated. Add the flour mixture and mix on low speed for about 30 seconds until no flour is visible. Cover with plastic wrap and refrigerate until the dough is chilled and firm, at least 30 minutes.
  3. Preheat oven to 375°F. Line two baking sheets with parchment paper. Shape the cookies: To a small wide bowl, add enough sugar for rolling the balls of dough. Scoop a heaping tablespoon of the chilled dough per cookie and roll into 1½-inch balls. Roll the balls in the sugar to coat, then place on the prepared baking sheets, leaving at least 1½ inches between cookies, with 12 cookies per sheet. Press your thumb in the center of each ball of dough, turning as you press to create a round dent. Spoon ½ teaspoon of peanut butter into each dent with some flaky salt on top. Bake the cookies, rotating the pans halfway through, until the cookies are golden brown and puffed, another 8-10 minutes. Add a tbsp of chocolate chips to the center and allow to cool completely on the baking sheet before serving.