Pastry by Saloni

0 In a mixing bowl cream together butter and sugars (both brown and cane) until light and fluffy, using a handheld electric whisk or a paddle attachment fitted in a stand mixer.
1 Add smooth peanut butter and mix until well combined.
2 Add milk and vanilla, mix to form creamy consistency.
3 Scrape down the sides with a spatula so that there are no lumps of butter.
4 Combine all the dry ingredients (flour, baking soda, baking powder, salt) in a separate bowl and add it to the butter mixture.
5 Mix on low speed to form cookie dough.
6 Cover with plastic wrap and allow the cookie dough to rest at room temperature for 30 minutes.
7 Preheat your oven to 350°F (175°C) and line a baking sheet with baking paper.
8 Use a 2-tablespoon cookie scoop or a measuring spoon to portion the dough approximately (40g for each cookie dough).
9 Roll the scooped cookie dough round by hand and toss it in cane or castor sugar.
10 Place them at least 2-3 inches apart on the baking sheet.
11 Bake for 10-12 minutes.
12 Use a round cookie cutter to re-shape the cookies in a perfect round shape while they’re straight out of the oven and warm.
13 Sprinkle sea salt If desired.