Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (125g) creamy peanut butter
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 tsp (4g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) semi-sweet chocolate chips
  • sea salt flakes for topping

Instructions:

  1. Beat the softened butter, creamy peanut butter, white sugar, and brown sugar together using an electric mixer on medium high for 2-3 minutes until the mixture looks light and fluffy.
  2. Add the egg and vanilla extract, beating until fully combined and the batter looks glossy.
  3. In a separate small bowl, whisk together the flour, baking soda, and salt.
  4. Slowly fold the dry ingredients into the wet base on low speed. Stop as soon as flour streaks disappear.
  5. Fold in chocolate chips using a spatula.
  6. Scoop 2 tablespoons of dough and roll into 1 inch balls. Place on prepared baking sheets.
  7. Use a fork to press a criss cross pattern into the top of each cookie, pressing down just enough to flatten them slightly.
  8. Bake at 350°F (175°C) for 8–10 minutes. Remove when edges are just set but centers look slightly underbaked.
  9. Sprinkle with sea salt flakes immediately after removing from the oven.