Ingredients

• 1/2 cup unsalted butter,room temperature
• 1/2 cup creamy peanut butter, room temperature
• 3/4 cup dark brown sugar, lightly packed
• 1/4 cup sugar
• 1 egg + 1 egg yolk, lightly beaten
• 1/2 Tbsp honey
• 1 tsp vanilla
• 1 Tbsp sour cream
• 11/4 cup flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp sea salt, plus more for sprinkling
• 3/4 cup peanut butter chips
• 3/4 cup semi-sweet chocolate chips, plus more for sprinkling

Instructions

1. In the bowl of your stand mixer, cream together the butter and peanut butter. Add the sugars and cream until light and fluffy. Add the beaten eggs and mix until well combined.
2. Add the honey, vanilla, and sour cream. Scrape the sides of the bowl and mix until combined.
3. In another bowl, whisk together the flour, salt, baking soda and baking powder.
4. Add the flour to the bowl and mix on low until just combined.
5. Fold in the chocolate and peanut butter chips.
6. Cover and chill for 1 hour in the freezer - or if you have more time 5-6 hours in the refrigerator.
7. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
8. Scoop 1" balls of dough onto cookie sheet. Press a few extra peanut butter/chocolate chips and sprinkle a small pinch of sea salt onto the top of each ball. NOTE: Keep dough cold between batches of baking.
9. Bake for 9-12 minutes (depending on your oven and size of the dough balls). Allow to cool on the pan for 3-5 minutes until removing to a wire rack to cool completely.
10. Eat immediately!