Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium-sized bowl, combine the natural peanut butter and pure maple syrup. Stir them together until they are smoothly incorporated.1 cup natural peanut butter, 1/2 cup pure maple syrup
- Crack the large egg into the peanut butter and maple syrup mixture. Add the vanilla extract. Whisk everything together vigorously until well combined.1 large egg, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the baking soda and sea salt.1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- Gradually add the dry ingredients to the wet ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix.
- If using dark chocolate chips, gently fold them into the dough.1/4 cup dark chocolate chips
- Roll dough into approximately 1-inch balls and place them about 1-2 inches apart on the prepared baking sheet.
- Using a fork, gently press down on each cookie dough ball to flatten it slightly, and then press again in the opposite direction to create the iconic criss-cross pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies for up to 3 months.