Start by preheating your oven to 180°C (350°F) and lining a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine the peanut butter and brown sugar. Use a spatula or mixer to beat them together until the mixture is smooth, slightly fluffy, and fragrant—about 2 minutes.
Add the large egg and vanilla extract to the bowl, then beat or stir until fully incorporated. The batter will become glossy and smooth.
In a separate bowl, whisk together the flour and baking soda to evenly distribute the leavening agent.
Gradually add the dry ingredients into the wet mixture, mixing gently until just combined. The dough will be thick and slightly sticky.
Gently fold in the chocolate chips until evenly distributed throughout the dough, making sure not to overmix.
Use a cookie scoop or two spoons to portion out dough onto the prepared baking sheet, spacing each about 2 inches apart for spreading.
Press each dough ball lightly with the back of a spoon or your fingers to flatten just a bit, encouraging even spreading.
Bake in the preheated oven for 10-12 minutes, watching for the edges to turn a golden brown while the centers remain soft and gooey.
Once baked, remove the cookies from the oven and let them sit on the sheet for about 5 minutes to firm up slightly.
Transfer the cookies to a wire rack to cool completely for about 10 minutes, allowing the centers to set and develop their full flavor.
Enjoy these cookies warm or at room temperature, reveling in their crispy edges, gooey centers, and nostalgic peanut-chocolate flavor combo.