Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, use a whisk to combine the peanut butter, brown sugar, and granulated sugar until smooth.

Add the egg and vanilla extract to the mixture. Whisk until fully incorporated.

In a separate bowl, mix together the baking soda, salt, and flour.

Gradually add the dry ingredients to the peanut butter mixture, stirring until just combined. If using, fold in the chocolate chips.

Using a cookie scoop or a spoon, drop approximately 2 tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.

Press down gently on each cookie to flatten slightly; they’ll spread a little while baking.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the center still looks soft.

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For a chewier texture, do not overbake the cookies; they should look slightly underbaked when you take them out.

Store cookies in an airtight container at room temperature for up to a week.

Feel free to add chopped nuts or even swirl in some melted chocolate for variation.