Heat oven to 350 degrees Fahrenheit.
If you have a standing mixer set up with the paddle attachment. Mix together until creamy the butter and peanut butter. Add in the two sugars and beat until light.
Add in egg and vanilla, beating and scraping down the sides of the bowl to make sure that they are evenly incorporated. Add the salt, baking soda and flour to then beat until combined.
Give the dough one last fold with a spatula and set in fridge until chill.
If you have a medium size scoop, scoop on to cookie sheet. Alternatively roll balls into 3/4 inch in diameter. Suggested to line baking sheets with parchment-lined baking sheets and space cookie dough balls 2 inches apart.
Sprinkle sesame seeds and chia seeds on top before baking for texture and added nutrition.
Bake cookies for about 10 minutes, until lightly golden and just firm around the edges. Set to cool on baking sheets and then move to baking rack to cool completely.
Serving Size Dozen