Slice & Bake Peanut Butter Cookies

1. Make the dough: In a stand mixer with the paddle attachment, cream the butter, brown sugar, granulated sugar, and peanut butter until creamy. Add the eggs and vanilla and mix well. Add the Bread Mix, salt, and baking soda, and mix until a soft, fluffy dough forms.
2. Shape the logs: Lay out a large piece of parchment or wax paper. Place half the dough along the edge closest to you and use your hands or a spatula to shape it into a log about 2 inches in diameter. Roll it up in the paper into an even, compact log, pressing out any air bubbles or cracks. Repeat with the remaining dough.
3. Chill: The dough is soft, so the logs will flatten on one side at first. Chill until firm, then re-roll in the paper to round them back out. Chill until solid, or overnight, before slicing. (Well-wrapped dough keeps in the fridge 3–4 days, or freeze it for later.)
4. Slice & bake: Preheat the oven to 350°F with a rack in the center. Line a sheet pan with parchment or a silicone mat. Using a sharp chef's knife, slice the chilled log into cookies about ¼ inch thick and space them 2 inches apart. Bake 12–17 minutes, until crisp and lightly browned.

For classic crosshatch tops: The slices need to stay cold for the pattern to hold. Mark the tops of the chilled cookies with a fork in both directions, sprinkle with sugar, and refrigerate again until firm before baking.