Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy, about 2 minutes, and you hear a gentle squeak as you stir.
Add the creamy peanut butter and large egg to the bowl, mixing until the ingredients are well combined and the mixture looks smooth and creamy.
In a separate bowl, whisk together the flour and baking soda, then gradually fold it into the wet mixture, just until no streaks remain—be gentle to keep the dough tender.
Gently fold in the chocolate chips, distributing them evenly throughout the dough, which should feel slightly sticky but manageable.
Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving enough space between each to allow for spreading.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and smell toasted with hints of peanut and chocolate.
Once baked, remove the sheet from the oven and let the cookies rest on it for about 5 minutes—this helps them set up and prevents breaking.
Transfer the cookies carefully to a wire rack to cool completely, revealing their golden edges and gooey centers.
Enjoy the cookies warm or at room temperature—these are best when they hold a slight chew but are still soft inside.