Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine the softened butter and creamy peanut butter. Use an electric mixer or whisk to beat until smooth and fluffy, filling your kitchen with a nutty aroma.
Add the brown sugar and white sugar to the mixture. Beat again until the mixture turns light and slightly creamy, with a gentle crackling sound from the sugar dissolving.
Stir in the large egg and vanilla extract, mixing until the batter is smooth, glossy, and fragrant. This helps build a rich base for your cookies.
In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. This ensures even distribution of leavening and salt for balanced flavor.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will start to come together and feel slightly sticky to the touch.
Gently fold in the chocolate chips, distributing them evenly throughout the dough. You’ll notice the dough becomes a bit chunky and glossy, ready for scooping.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing each mound about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10 to 12 minutes, until the edges turn a beautiful golden brown and the centers remain soft and gooey. The aroma of toasted peanut butter and melted chocolate will fill your kitchen.
Remove the baking sheet from the oven and let the cookies rest for about 5 minutes—this helps them firm up slightly while still remaining chewy and gooey.
Transfer the cookies to a wire rack to cool completely. As they sit, the flavors deepen, and the chocolate continues to melt into the soft, chewy base, creating a perfect, messy treat.
Enjoy these cookies warm or at room temperature, with a sprinkle of sea salt on top if you like that extra flavor contrast. They’re best enjoyed fresh but can be stored in an airtight container for a few days.