Anna Williams for The New York Times. Food Stylist: Susan Spungen.

No mixer is required to make these craggy rounds that deliver all the comfort of eating a spoonful of peanut butter straight out of the jar — but with the creamy-candy richness of peanut butter chips in each bite. (If you’re a crunchy peanut butter person, you can throw in whole salted nuts, too.) Because of their low proportion of flour, these little disks develop fudgy centers inside lightly crisp edges. There are countless varieties of peanut butter in markets and all yield different cookie results. These use natural peanut butter, which is just peanuts blended with salt, so they taste especially peanutty.

Featured in: 24 Days Of Cookies. 

About 6 hours, plus 2 days’ brining

5 hours 15 minutes, plus 15 minutes' refrigeration

Julia Moskin, Julie Strand, Daniel Halpern

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