Ingredients:

  • 1 cup creamy peanut butter (or crunchy if preferred)
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (or dark chocolate chips)
  • (Optional) Sea salt flakes (for sprinkling on top)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, combine creamy peanut butter, softened unsalted butter, brown sugar, and granulated sugar. Using an electric mixer on medium speed, beat until light and fluffy (about 3 minutes).
  3. Add in the egg and vanilla extract. Mix until well combined.
  4. In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed until just combined. Be careful not to over-mix!
  5. Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon.
  6. Using a cookie scoop or tablespoon measure, drop rounded balls of dough onto prepared baking sheets about two inches apart. If desired, sprinkle sea salt flakes on top before baking.
  7. Bake in preheated oven for about 10–12 minutes or until edges are lightly golden but centers are still soft. The cookies will continue to cook slightly after being removed from the oven.
  8. Allow cookies to cool on sheets for about five minutes before transferring them to wire racks to cool completely.