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1
Sift flour, baking soda, and salt into a medium bowl and set aside.
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2
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars together until fluffy.
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3
Scrape down the bowl and add eggs, one at a time, beating until each is incorporated.
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4
The mixture will look light and fluffy.
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5
Add vanilla and peanut butter and beat until just incorporated.
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6
Add half of the flour mixture and mix for 15 seconds.
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7
Add remaining flour mixture and mix until incorporated.
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8
Using a spatula or wooden spoon, fold in chocolate.
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9
Cover bowl tightly and refrigerate for at least 3 hours.
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10
Preheat oven to 375 degrees.
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11
Line two baking sheets with parchment paper.
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12
Drop dough by rounded tablespoons onto prepared baking sheets, at least 2 inches apart.
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13
With palm of your hand, very gently press each cookie down so it forms a very tall disk shape.
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14
Do not press too hard and do not press it flat.
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15
Sprinkle tops of cookies with granulated sugar and bake for 10 to 12 minutes, rotating pan halfway through baking time, until tops of cookies just begin to brown.
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16
Remove pan from oven and cool on a wire rack for 5 minutes.
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17
Use a spatula to transfer individual cookies to the rack to cook completely (although they are also delicious warm).
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18
The cookies can be stored, in an airtight container, for up to 3 days.
