Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats and set aside.
Whisk together the flour, baking soda and salt. Set aside.
In a large mixing bowl and using a stand or hand mixer, combine the softened butter, sugar and brown sugar until creamy and smooth (about 3-4 minutes).
Add in the egg, vanilla extract and peanut butter one at a time, combining fully after adding each one. Continue to mix until fully incorporated (about 2-3 minutes).
Lastly, pour in your dry ingredients and mix until fully combined (2-3 minutes).
Turn off the stand or hand mixer and fold in your chocolate chips with a rubber spatula until just combined.
Cover and chill your cookie dough in the refrigerator for at least 30 minutes.
Once your dough has chilled, take out of refrigerator and begin scooping out Tbsp-sized portions of dough and roll each into balls. Roll each ball of dough in granulated sugar and space out on your cookie sheet a couple of inches apart.
Bake cookies for 10 minutes. Once you see the edges slightly browning, remove from the oven. Do not over bake!
Allow cookies to cool for 5-10 minutes, then move them to a cooling rack.
Store cookies in an airtight container with a slice of bread so that they stay soft and chewy for days. Enjoy! 🙂
