- 1 16-ounce jar smooth peanut butter
- 1 pound dark brown sugar
- 3 eggs
Preheat oven to 350°F.
In a stand mixer fitted with the paddle attachment, mix the peanut butter and brown sugar, occasionally scraping down the sides, until combined. Add in the eggs one at a time. Once all the eggs have been incorporated, add a big pinch of salt.
Using a medium cookie scoop or a kitchen spoon, form the dough into walnut-sized mounds and place them, 6 at a time, onto a parchment-lined cookie sheet. Top each cookie with a little pinch of salt.
Bake the cookies for 14-16 minutes, rotating the pan halfway through baking. Remove the cookies from the oven—they should be slightly golden brown on top but still a little soft. Let them cool on the cookie sheet for 10 minutes before removing them onto a cooling rack.