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1
Whisk together the flour, baking soda and salt in a medium bowl.
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2
Combine the butter, peanut butter and brown sugar in another medium bowl.
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3
Beat with an electric mixer until light and fluffy, about 2 minutes.
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4
Add the flour mixture and blend until just combined.
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5
Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long.
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6
Use your hands to pat the dough into a log about 7 inches long and 2 inches around.
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7
Roll the plastic wrap around the dough.
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8
Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay).
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9
Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
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10
When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven.
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11
Line 2 baking sheets with parchment paper.
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12
Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds.
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13
Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet.
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14
Press a halved peanut in to the center of each cookie.
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15
If the dough is still very cold, it might crack slightly around the peanut.
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16
Simply use your finger to lightly push the dough back together.
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17
Bake the cookies until the edges are very lightly browned, 10 to 12 minutes.
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18
Halfway through cooking, rotate the baking sheets front to back and top to bottom.
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19
Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.
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20
Sandwich the cooled cookies between large scoops of your favorite ice cream.
