In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of creamy peanut butter until smooth and fluffy—approximately 2 minutes with a hand mixer. Gradually add in ¾ cup of brown sugar and ½ cup of granulated sugar, blending until the mixture is light and creamy.

Beat in 1 large egg and 1 teaspoon of pure vanilla extract, ensuring both are at room temperature for optimal blending.

In a separate bowl, whisk together 1 teaspoon of baking soda, ¼ teaspoon of salt, and 1 ½ cups of all-purpose flour. Gradually add this dry mixture to your wet ingredients, folding gently until just combined.

Fold in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the dough.

Scoop the dough into balls, about 2 tablespoons each, and place them on a baking sheet lined with parchment paper. Refrigerate the dough for at least 30 minutes.

Preheat your oven to 350°F (175°C). Line additional baking sheets with parchment paper.

After chilling, slightly flatten each dough ball and create a crisscross pattern using the tines of a fork.

Place the shaped cookies in the preheated oven, and bake for 8 to 12 minutes, or until the edges are set but the centers still look slightly underbaked.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks.