2cupsof peanut buttersmooth or crunchy at room temperature
1 1/2cupsgranulated sugar
1cuppacked brown sugar
2large eggsat room temperature
2tablespoons2% or whole milk
2teaspoonspure vanilla extract
2 1/2cupsall purpose flour
1 1/2teaspoonsbaking soda
1teaspoonbaking powder
1/2teaspoonsalt
3/4cupchopped white chocolate or white chocolate chips
1/3cupchopped peanuts
Flaky saltsuch as Maldon, for sprinkling
Instructions
In a stand mixer fitted with a paddle attachment, cream the butter with the peanut butter and both sugars. Beath on high speed for 2 minutes, scraping down the sides of the bowl once or twice. Add the eggs, milk and vanilla and beat on high for another 2 minutes, until light and fluffy, scraping the sides and bottom of the bowl once or twice again.
Place the flour, baking soda, baking powder and salt in a medium bowl. Stir well. Add this to the butter mixture and mix on low speed just until combined, scraping the sides and the bottom the bowl. Stir in the white chocolate and peanuts by hand, just until the dough is smooth and incorporated. Cover the bowl with plastic wrap and chill for 30 minutes.
Preheat the oven to 350 °F. Place the rack in the centre of the oven. Line 2 baking sheets with parchment paper.
Use an ice cream scoop ( mine is about 1/4 cup in volume) to portion out the cookies. Place them about 3 inches apart on the prepared baking sheets. Flatten the cookies with your hand, so they are about 1/2 inch high. Use a fork to lightly make a cross-hatch pattern on top of the cookies. Sprinkle with flaky sea salt. Bake 1 baking sheet at a time for 8-10 minutes, until the middle is set and the edges are lightly browned. Remove the pan from the oven and let the cookies cool completely on the pan on a wire rack.
Keep the cookies in airtight container on the counter for up to 2 days, or freezer for up to one month.