Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the chocolate chips using a spatula until evenly distributed throughout the dough.

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.

Gently flatten each ball slightly with your fingers or the back of a spoon.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft—this is fine, as they will firm up as they cool.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.