How should I freeze this dough?

Prepare the dough as directed, then place it in an airtight container and freeze it for up to 3 months. When you're ready to use the dough, let it thaw out in the refrigerator the night before and then let it come up to room temperature before baking the cookies. You can also freeze the fully baked and cooled cookies. They'll stay almost as fresh as the day you baked them.

Can I mix this dough by hand?

I recommend using an electric mixer. It's a lot of work to cream butter and sugar by hand and it takes a long time. If you're looking for a peanut butter cookie that doesn't require a mixer, you'll love this recipe or this one .

Can I use half crunchy and half smooth peanut butter?

Yes! This is a great way to add more texture and crunch to the cookies. Just use equal parts of each, and bake as directed.

How can I tell if the cookies are done?

These cookies crack open, bubble, and brown ever so slightly on top. When they're near the end of the baking time, are puffed up, and are slightly brown, they're done. Allow them to sit on the baking pan for a minute or two after you pull them out of the oven. During cooling, the tops will fall and crack perfectly.