Begin by combining ½ cup of softened butter and 1 cup of creamy peanut butter in a large mixing bowl. Use an electric mixer on medium speed to cream the mixture until it’s smooth and well-blended, about 2 minutes.

Gradually mix in ¾ cup of brown sugar and ½ cup of granulated sugar to the creamed butter and peanut butter. Beat on medium speed for an additional 1-2 minutes until light and fluffy.

Incorporate 1 large room-temperature egg and 1 teaspoon of vanilla extract into the creamed mixture. Continue beating on low speed until well combined, about 30 seconds.

In a separate bowl, whisk together 1 teaspoon of baking soda, ½ teaspoon of salt, and 1½ cups of all-purpose flour. Gradually add to the wet ingredients, blending on low speed until just combined.

Fold in 1 cup of chocolate chips into the cookie dough using a spatula.

Scoop tablespoon-sized portions of dough and roll into balls. Place the dough balls onto a lined baking sheet, spacing them about 2 inches apart.

Refrigerate the shaped cookie dough for 30 minutes to enhance thickness and chewiness.

Preheat your oven to 350°F (175°C).

Flatten each dough ball slightly with a fork and bake in the preheated oven for 8-12 minutes.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.