In a medium bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
In the mixing bowl beat the butter and peanut butter until creamy, approximately 1-2 minutes, add the sugars and combine. Add the egg and vanilla beat to combine. Add the whisked flour and mix until combined.
At this point you can remove half of the dough, wrap in plastic and chill, the other half of the dough mix in the chocolate chips. Leave in the bowl and or wrap in plastic and chill. The dough should be refrigerated for 1-2 hours at least or even overnight.
Remove the dough from the fridge and roll out one portion at a time to 1/4 inch thick, cut out with your favourite cookie cutters, place the cookies on a parchment paper lined cookie sheet, sprinkle with granulated sugar, cane sugar or sparkling sugar. Refrigerate while the oven is pre-heating to 350F (180C). Approximately 15-20 minutes.
Bake the cookies for 10-12 minutes or until the cookies are starting to brown around the edges. Remove from the oven, let sit 10 minutes on the cookie sheet, move to a wire rack to cool completely. Enjoy!
Notes
Store the cooled cookies in an airtight container, separate the layers with parchment paper. This will protect them better and keep them from sticking. They will stay fresh for approximately 4 days at room temperature. The cookies can also be frozen, place in a freezer safe container, separated with parchment paper. They can be frozen for up to 2-3 months.The raw cookie dough will keep for up to 3 days in the fridge or freeze wrapped in plastic wrap and then place in a freezer safe bag. It will keep for up to 2 months in the freezer.