These cookies are a delightful twist on the classic peanut butter chocolate chip cookie, offering a rich and chewy texture with a hint of sea salt.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth.
Ensure the butter is at room temperature for easier mixing.
Add the egg and vanilla to the mixture and beat until fully incorporated.
Scrape down the sides of the bowl to ensure even mixing.
In another bowl, whisk together the flour, baking soda, and salt.
Whisking the dry ingredients helps distribute the baking soda evenly.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips gently.
Reserve a few chocolate chips to press on top of the cookies for a prettier presentation.
Scoop the dough into tablespoon-sized balls, place them on the prepared baking sheets, and flatten slightly with the back of a spoon.
Chilling the dough for 30 minutes before shaping can help prevent spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
Do not overbake; the cookies will continue to firm up as they cool.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the baking sheets allows the cookies to set properly.
Serve the cookies with a sprinkle of sea salt on top for an extra flavor boost.
Pair with a glass of milk or your favorite beverage for a delightful treat.
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