Ingredients
Scale
- 2 tablespoons creamy peanut butter (processed brands like Jif or Skippy work best)
- 1 tablespoon granulated white sugar
- 1 tablespoon packed brown sugar
- 1 large egg yolk (save the white for breakfast!)
- 1/4 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/8 teaspoon baking soda
- A pinch of salt
- 2 tablespoons dark chocolate chunks
- Flaky sea salt for topping (optional)
Instructions
- Preheat your oven or toaster oven to 350°F (175°C). In a small ramekin or cereal bowl, combine the peanut butter, white sugar, and brown sugar. Use a fork or a small whisk to cream them together until the mixture looks smooth and slightly lightened in color. Stir in the egg yolk and vanilla extract, mixing until the liquid is fully incorporated and the batter is glossy.
- Add the all-purpose flour, baking soda, and a pinch of salt directly into the wet mixture. Stir gently until just combined; be careful not to overmix, as this can make the cookie tough. Once the flour streaks disappear, fold in most of the chocolate chunks, saving a few to press into the top later.
- Line a small baking sheet with parchment paper. Scoop the dough onto the center of the sheet, forming one large mound or two smaller ones. Press the remaining chocolate chunks into the top of the dough. Bake for 10 to 12 minutes, or until the edges are golden brown but the center still looks slightly soft. Remove from the oven and sprinkle with flaky sea salt immediately. Let it cool on the pan for at least 5 minutes to firm up before eating.
- Cook Time: 22 minutes