Prep time: 5 minutes. Cook time: 15 minutes. Servings: makes about 12 cookies.
- ¼ pound unsalted butter (1 stick), at room temperature
- 2.75 ounces granulated sugar
- 2.75 ounces packed light brown sugar
- 9 ounces creamy no-stir peanut butter
- 1 large egg
- 4.75 ounces all-purpose flour
- flaky Maldon sea salt or coarse gray sea salt for finishing (optional)
- food scale
- baking sheet
- parchment paper
Preheat the oven to 350°. In the large bowl of a stand mixer, on medium speed, beat together butter, granulated sugar, and brown sugar until light and fluffy, 1-2 minutes. Add the peanut butter and 1 large egg and beat, scraping down the bottom and sides of the bowl as needed, until fully combined, about 1 minute. Reduce the speed to low, add the flour and beat until just incorporated, about 30 seconds.
Using a spoon or cookie scoop, scoop mounds of the dough onto a parchment-lined baking sheet, spacing apart slightly. Press a small pinch of flaky or coarse sea salt on the top of each cookie, making sure it adheres.
Transfer the baking sheet of cookies to the middle rack of the oven and bake until the edges are just set and the centers are still soft, 8-15 minutes. (The baking time will depend on how big your cookie scoops are.) Remove and set aside to cool on the baking sheet for at least 10 minutes, then transfer the cookies to a wire rack to cool completely. Once cooled, enjoy with a glass of cold milk alongside.