Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the peanut butter, sugar, and egg. Use a silicone spatula to mix until the mixture is smooth and creamy, about 2 minutes. You'll notice the mixture becoming glossy and slightly thickened.
Stir in the vanilla extract until well incorporated. The aroma of vanilla should mingle with the peanut butter scent as you mix.
Fold in the chocolate chips gently with the spatula, just until evenly distributed, avoiding overmixing to keep the chips intact.
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing each about 2 inches apart. The dough balls should be slightly rounded and soft to the touch.
Bake in the oven for 10-12 minutes, or until the edges are golden brown and the cookies smell fragrant. The centers may still look slightly soft, which is perfect.
Remove the baking sheet from the oven and let the cookies sit for 5 minutes. They will firm up as they cool slightly, making them easier to transfer.
Transfer the cookies carefully to a cooling rack to cool completely. Enjoy once they've cooled enough to handle, or warm for a gooey treat.