Dorie Greenspan's Peanut Butter Change-Ups

2 cups (272 grams) flour

¼ teaspoon baking powder

1/8 to 1/4 teaspoon freshly grated nutmeg

1½ cups (384 grams) smooth or chunky peanut butter, at room temperature (see note)

16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into chunks

¾ teaspoon fine sea salt

1 cup (200 grams) granulated sugar, plus more for sprinkling

2/3 cup (134 grams) packed light brown sugar

2 large eggs, at room temperature

1 cup (146 grams), lightly salted peanuts, finely chopped

Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Whisk together the flour, baking powder and nutmeg (to taste) in a medium bowl.

Combine the peanut butter, unsalted butter and salt in the bowl of a stand mixer or handheld mixer; beat on medium speed for about 3 minutes, until very smooth. Stop to scrape down the bowl.

Add the granulated and light brown sugars; beat on medium speed for 2 minutes, until they are well incorporated. Beat in the eggs one at a time for 1 minute each on medium speed. Stop to scrape down the bowl.

Add the flour mixture all at once; pulse a few times to start blending in those dry ingredients, then beat on medium-low speed until well incorporated. Add the chopped peanuts and beat on low speed, just until evenly distributed. Stop the motor; use a spatula to give the dough a few turns, making sure no trace of flour is left.

Use a medium cookie scoop (about 1½ tablespoons) to transfer level scoops of dough to the baking sheets, spacing the dough mounds 1½ inches apart. Sprinkle the tops of the mounds with granulated sugar.

Bake (upper and lower racks) for 10 minutes, then rotate the pans top to bottom and front to back; bake for 7 to 9 minutes, until the edges are set but the cookies feel squeezable. Transfer the baking sheets to wire racks to cool for 2 minutes, then transfer the cookies directly to the racks to cool completely.

Repeat to use the remaining dough, making sure the baking sheets are cool before reusing.

Note: The dough can be portioned into mounds and frozen for up to 2 months. The baked cookies can be stored at room temperature in an airtight container for up to 5 days.

Makes 54 cookies

Nutrition | Per cookie: 140 calories, 3 g protein, 14 g carbohydrates, 9 g fat, 3 g saturated fat, 15 mg cholesterol, 90 mg sodium, 0 g dietary fiber, 7 g sugar

Adapted from Greenspan's "Dorie's Cookies" (Rux Martin/Houghton Mifflin Harcourt, 2016).