½ cup (120g) unsalted butter, softened

½ cup (130g) creamy peanut butter

½ cup (100g) packed brown sugar

¼ cup (50g) granulated sugar

1 large egg

1 tsp vanilla extract

1 cup (125g) all-purpose flour

½ tsp baking soda

¼ tsp salt

1 cup chocolate chips or Reese’s pieces (optional but recommended)

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy.
Beat in egg and vanilla extract until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet mixture, mixing until just combined.
Fold in chocolate chips or Reese’s pieces.
Scoop tablespoon-sized dough portions onto prepared baking sheet, spacing about 2 inches apart.
Bake 8–10 minutes, until edges are lightly golden but centers remain soft.
Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Use chunky peanut butter for added texture.

Sprinkle sea salt on top before baking for a salty-sweet contrast.

Mix in chopped nuts like peanuts or walnuts for crunch.

Chill dough 30 minutes before baking to prevent spreading.

Store in airtight container at room temperature for up to 5 days or freeze for up to 3 months.