Decisions, decisions!
What kind of cookies will I bake?
Peanut butter?
Chocolate?
Both?
Okay!

Ingredients

Makes about 24

115g (1 stick, 1/2 cup) butter, room temperature
100g (1/2 cup) granulated (white) sugar
1 large egg
1 tsp vanilla extract
280g (2 1/4 cups, scooped and scraped) all-purpose (plain) flour
1/2 tsp salt
2 tsp baking powder

100g (6 tbsp) smooth/creamy peanut butter

100g (3 1/2 oz) dark chocolate, melted and cooled slightly

Directions

In a bowl or a stand mixer fitted with a paddle attachment, beat together the butter and sugar until pale and fluffy.

Add the egg and vanilla extract and beat to combine well.

Whisk together the flour, salt and baking powder and add to the butter mixture. Stir just to combine.

Divide the mixture in two (it should be about 560g or 20 oz, so 2 x 280g or 2 x 10 oz) and add the peanut butter to one half and the melted chocolate to the other half, stirring each until well combined.

Form each dough into a slightly flattened ball, wrap each in plastic or place in ziploc bags and refrigerate for at least 30 minutes.

Preheat oven to 175°C (350°F) and line 2 baking sheets with parchment.

When ready to bake, take a good pinch of each dough, roll each into a ball and squish them together to form a larger ball. Arrange the balls about 5cm or 2″ apart on the baking sheets, with the seam running across the top, and flatten them slightly with your fingers.

Bake one sheet at a time in centre of oven for about 20 minutes. Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.