Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 stick unsalted butter
• 3/4 cup (creamy) peanut butter
• 1/2 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs plus 1 egg yolk, @ room temp
• 2 teaspoons vanilla
• 2 cups Potdots

Directions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt (feel free to show off your inner #saltbae).
3. In a large heat safe bowl, microwave the butter until melted. Stir in the peanut butter into the hot butter until combined. Stir in the granulated sugar and brown sugar until combined. Add the eggs and yolk, one at a time, stirring well after each. Add in the vanilla. Stir in the flour mixture. Stir in the Potdots. Pro Tip: If the dough is too crumbly, add 2 tablespoons milk!
4. Divide the dough into 3-tablespoon sized balls and drop onto baking sheets. Flatten dough slightly into disc shapes.
5. For a little extra buzz, dot (pun intended) each cookie with a few extra Potdots.
6. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.
7. You can store them in a container for a few days but we don’t expect there to be leftovers.