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

In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract, then beat until well combined, scraping down the sides as needed.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.

Gently fold in the chocolate chips with a spatula until evenly distributed. Reserve a few chips to press onto the tops of the dough balls for a prettier look.

Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets. If desired, press a few extra chocolate chips onto the tops. Bake for 9-11 minutes, until the edges are lightly golden but the centers still look slightly soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve stacked on a plate.