Note: This dough can dry out quickly and become difficult to work with. If not using within a day freeze for later use. Because of its more crumbly nature it works best on molds without small and narrow crevices. For example, the recipe is a good choice for the football helmet, but not the football because of the small narrow laces in the football design.
2 cups flour -- don’t sift it-scoop it (11.3oz/320grams)
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
½ cup peanut butter
½ cup regular sugar (3.7oz/105grams)
½ cup brown sugar (3.8oz/107grams)
1 teaspoon vanilla extract
Beat the butter on med-high speed until creamy. Add peanut butter and beat well. Scrape down sides of bowl when needed. Reduce speed and add sugars. Return to med-high speed and beat until creamy. Scrape down sides of bowl when needed.
Reduce speed to medium and add the egg and vanilla. Mix until well incorporated. Scrape down sides of bowl often. In a separate bowl combine the flour and salt together with a whisk or fork.
Reduce the speed to low. Add the flour and salt combination and beat until fully mixed and dough starts clumping together. Dough should not feel sticky. If dough is sticky add more flour, 1 teaspoon at a time till desired texture is achieved. Be very careful not to add too much flour as this recipe can become dry and crumbly easily. Form into disk shape, and wrap in plastic wrap. Refrigerate for at least 2 hours.
Bake molded cookies at 350˚F on parchment paper until lightly browned on edges. Approximately 12 minutes. Turn cookie sheet about halfway through baking time. Times vary according to size and thickness of cookie. Let cookies cool before removing from parchment.