1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, beat butter, peanut butter, and sugar until light and fluffy (2–3 minutes).
3. Beat in egg and vanilla until smooth.
4. In another bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined.
5. Scoop tablespoon-sized balls of dough and place on trays (they spread slightly).
6. Optional: Press a fork in a criss-cross pattern to flatten.
7. Bake 9–11 minutes, until edges are set and centers are soft.
8. Let cool on the tray 5 minutes—they’ll firm up as they cool. Then transfer to a wire rack.

✨ Store in an airtight container at room temp for up to 5 days—or freeze dough balls for fresh-baked treats anytime!

💡 Make ahead: Dough freezes well—bake from frozen (+1–2 mins).

PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 10 mins , Total Time : 20 mins , Servings : 18 cookies , Calories : 120 per cookie , Net Carbs: 15g , Fats: 7g , Protein: 3g