Salted Peanut Butter Cookies

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together the light brown sugar and eggs until smooth.

Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated. The dough should have a consistency similar to Play-Doh.

To achieve the striations across the top of the cookies, chill the dough by freezing it in its bowl for 15 minutes, stirring it once to prevent the edges from freezing first, before scooping it.

Scoop or spoon the dough into balls using a 1 2/3 tablespoons or #40 scoop. Place on the prepared baking sheet.

For a taller final shape, place the tray in the freezer for 15 minutes before baking.

Sprinkle the dough balls lightly with coarse-grained sea salt just before baking.

Bake smaller cookies for 14 to 15 minutes and larger ones for 18 to 20 minutes. Cookies should be golden at the edges when finished.

Let the cookies set on the sheet for a minute or two before transferring them to a cooling rack. Allow them to cool completely before eating to set up the different textures.