Instructions

• Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper and set aside.
• In a large bowl, beat together the 1/2 cup softened unsalted butter and 1/2 cup spreadable peanut butter until creamy.
• Add the 2/3 cup packed light brown sugar, 1/2 cup white granulated sugar, and 2 teaspoons pure vanilla extract; beat until smooth.
• Beat in the 1 large egg until fully incorporated.
• Add the 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/3 teaspoon salt. Fold the dry ingredients into the wet ingredients until just combined and a soft dough forms—do not overmix.
• Stir in half of the 3/4 cup semi-sweet (or dark) chocolate chips with your fingers or a wooden spoon.
• Roll the dough into about 15 balls and place them on the lined baking sheets, leaving space between each cookie for spreading.
• Press the remaining chocolate chips onto the top of each cookie.
• Bake for about 10–11 minutes, until the tops are lightly golden. Do not overbake.
• Remove the baking sheets from the oven, let the cookies rest on the sheet for a few minutes, then transfer them to a wire rack and allow to cool for about 15 minutes.