Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper or a silicone mat. In a large bowl, cream together the softened butter, brown sugar, and peanut butter until the mixture is smooth, fluffy, and smells slightly toasted, about 2 minutes.
Beat in the large egg and vanilla extract until well combined and the mixture is slightly glossy. This creates a rich, cohesive base for your cookies.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until everything is combined and the dough pulls away from the sides of the bowl.
Fold in the chocolate chips with a spatula or spoon, ensuring even distribution. The dough should be slightly sticky but manageable.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Slightly flatten each mound with the back of the spoon or your fingers.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look just set. The smell of toasted peanut butter and melting chocolate will fill your kitchen.
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This helps them set up and prevents breakage.
Transfer the cookies to a wire rack to cool completely or enjoy them warm with gooey chocolate pockets. These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.