Preheat the oven to 350° and line a half-sheet pan with parchment paper or a silicone mat.

Weigh or measure all of the dry ingredients together and sift, then set aside.

In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, cream the butter for about two minutes. Scrape the bowl down and add the peanut butter, cream an additional two minutes.

To the peanut butter mixture, add the sweetener and continue to cream for about five minutes, scrape the bowl down a couple of times.

To the peanut butter mixture add the egg and then the vanilla.

Once the egg has fully combined with the mixture, add half of the dry ingredients to the bowl. Allow the dry ingredients to fully incorporate into the batter before adding the remaining dry ingredients.

Once all of the dry ingredients are fully combined, fold in the nuts and chocolate chips if doing so.

Spoon or scoop the dough out on to the prepared baking sheet and lightly press down to give a disc shape to the cookies. If not adding chocolate chips or nuts, use a fork and gently press down, then crisscross and press down again.

Bake in the oven for 8-10 minutes, then remove the sheet from the oven. Using a spatula, (preferable metal) remove the cookies from the baking sheet and place on a wire rack to cool.