In small bowl mix flours and baking soda. Set aside.
In another small bowl, add egg, sugars, and salt. Whisk with fork until well blended. Set aside.
In medium bowl cream butter and peanut butter with a hand mixer.
Add egg mixture and bend well. Beat on Low with hand mixer until well incorporated.
Add flour mixture 1/3 at a time, blending well between additions.
Cover the HOTLOGIC® heating plate, first with aluminum foil, then with a piece of parchment paper.
Scoop out six 1-inch balls of dough placing them on the parchment paper. Use a fork to make a crosshatch pattern while pressing the cookie dough flat, 1/4” to 1/3” thick. It will not change shape very much when baking.
Plug in the HOTLOGIC® and zip shut. Bake 3 1/2 to 4 hours depending on how soft you want your cookie. The longer time will produce a harder cookie after it cools.
Store the remaining dough in an airtight container for up to 5 days.
Alternatively, shape dough into cookies, freeze and store frozen up to three months until ready to bake. They can be frozen on a cookie sheet covered with parchment paper.