I recommend using a thick, creamy peanut butter like Jif or Skippy.




The traditional pan banging method by Sarah Kieffer uses aluminum foil to help the cookies spread and achieve those beautiful cracks & ripples. I have tested these cookies with both aluminum foil and parchment paper, and they both work equally as well.




To achieve perfectly round cookies, use a large cookie cutter or round glass, and gently circle around the cookies when they immediately come out of the oven.




Store these cookie in an air-tight container at room temperature for about 2-3 days.




You can freeze scooped cookie dough balls or baked cookies for up to 3 months.