Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a large mixing bowl, beat together softened butter, light brown sugar, granulated sugar, and creamy peanut butter until smooth and creamy.

Add the egg and pure vanilla extract, and beat until well combined and smooth.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually incorporate this into the wet mixture.

Fold in the semisweet chocolate chips gently until evenly distributed.

Drop heaping scoops of dough onto prepared baking sheets, spacing them about 2 inches apart, and bake.

Bake for 8-10 minutes for small cookies or 11-12 minutes for jumbo cookies, until edges are golden.

Let cookies cool on the sheets for 5 minutes before transferring to wire racks.