So simple and so good.
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups smooth peanut butter
1/2 cup semi-sweet chocolate chips (optional)
Coarse-grained sea salt, to finish
Whisk together brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated. It will form together in a ball. Mix in chocolate.
Use a small ice cream scoop and scoop onto lined cookie sheets. Put in freezer for 15 minutes before baking.
Preheat the oven to 350°F.
Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for approximately 15 minutes. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet.
I used this recipe from Smitten Kitchen.