Emily Laurae

0 Whisk together your dry ingredients – the flour, baking soda, and sea salt in a bowl and set aside.
10 Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before then adding your egg then the peanut butter.
2 Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined. Then, add optional chopped peanuts mixing for a few moments more to incorporate.  
9 At this point, the dough will seem quite sticky! Place into an airtight container let it rest in the fridge for a half hour or so until firm and chilled.
4 Before getting ready to scoop each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper. 
6 Using a medium or three ounce cookie scoop, place your preferred number of cookies 3 inches apart onto a baking sheet and bake for about 11 minutes. Remove from the oven once you start to see some slight cracks on top, sprinkle with flakey sea salt and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.
8 If you don’t end up baking off all your cookies at once, place your scooped  extras in a ziplock bag and throw them into the freezer. Bake them fresh as desired!