First things first. Preheat your oven to 350°F (175°C). This is crucial because a properly heated oven helps the cookies bake evenly, achieving that golden-brown exterior and soft interior. No one wants a half-baked cookie, right?

In a large mixing bowl, combine the unsalted butter, plant-based margarine, brown sugar, and granulated sugar. Using an electric mixer or a strong wooden spoon, cream the mixture together until it’s light and fluffy. This should take about 3-5 minutes. The air you incorporate will make your cookies tender and light.

Next, beat in the peanut butter until well combined. Then add in the egg and vanilla extract. Mix until all the wet ingredients are fully integrated. You are looking for a uniform mixture; this creates the foundation of your cookies.

In another bowl, whisk together the flour, sea salt, and baking soda. Gradually add this dry mix into your wet ingredients. Stir until just combined. It’s important not to overmix, as this could lead to tougher cookies.

Now comes the creamy goodness! Fold in the peanut butter chips and the chopped roasted peanuts. These add not only flavor but also delightful texture to the cookies.

Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto a lined baking sheet. Make sure to leave some space between each cookie – they will spread while baking!

Place the baking sheet in your preheated oven. Bake for about 10-12 minutes until the edges are golden brown. Take them out and let them sit on the baking sheet for 5 minutes before transferring to a wire rack. Trust me; the wait is worth it as they continue to cook slightly from the residual heat.

Once the cookies have cooled completely, it’s time to enjoy the fruits of your labor. Grab a tall glass of milk, and dig in!