Preheat your oven to 350°F (175°C) for even baking.
Line two baking sheets with parchment paper to prevent sticking.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg, peanut butter, and vanilla extract to the creamed mixture and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Fold in the chocolate chips gently to ensure even distribution.
Using a cookie scoop, drop dollops of dough onto the prepared baking sheets, leaving enough space for spreading. Bake for 10-12 minutes or until edges are lightly golden.
Let cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
