1/2 cup butter (1 stick), softened
1/2 cup brown sugar
1/4 cup sugar
1/2 cup creamy peanut butter
1 whole egg
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
pinch of salt
3/4 teaspoon baking soda (less for high altitude)
3/4 cup chocolate chunks
Preheat oven to 350 degrees.
In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
Add in peanut butter and mix for 1-2 minutes.
Add in egg and vanilla. Mix until combined and clump free.
Combine flour, salt and baking soda in a small bowl.
Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.
Fold in chocolate chunks.
Portion dough into 12-16 cookies depending on how big you want them.
Bake cookies for 10-12 minutes until lightly golden brown and firm on the edges.
Remove from the oven and let set for 3-4 minutes.
Transfer to cooling rack to cool completely.
Note: Cookies can be stored in an airtight container at room temperature for 3-5 days or can be frozen for up to 3-4 months.