Make it!

• Preheat oven to 350 degrees. Cover two baking sheets with parchment paper.
• In a stand mixer or using handheld beaters, cream together the butter, peanut butter and sugars on high until light and fluffy.
• Scrape down the bowl. On low speed, add the egg and the pure vanilla extract. Mix until incorporated.
• In a medium bowl, sift together the dry ingredients.
• With the mixer on low, add the dry ingredients to the butter/peanut butter mixture until a dough forms. Mix to combine.
• Add milk chocolate pieces. I used Lindt milk chocolate. Mix on low to combine. Save some pieces to decorate the tops of your cookies.
• Using a small ice cream scoop or your clean hands, scoop out 1 1/2 inch balls of dough evenly spaced on your parchment paper lined baking sheets.
• Press a piece of milk chocolate onto the top of each cookie.
• Bake at 350 degrees for 11-13 minutes, turning pans halfway to ensure even baking.
• When the cookies are out of the oven, add a few Maldon sea salt flakes to the top of each cookie.