Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine the softened butter with light brown sugar and granulated sugar. Mix until creamy using a hand mixer or stand mixer.

Add in the creamy peanut butter, followed by the egg and vanilla extract. Blend lightly until fully combined.

Gradually mix in the all-purpose flour, baking soda, and salt until no flour pockets remain.

Gently fold in the Toll House chocolate chips, ensuring even distribution.

Form the dough into golf ball-sized portions and place them on the prepared baking sheets, leaving enough space between each.

Using the end of a fork, press down gently to create a crisscross pattern on top of each cookie.

Bake in the preheated oven for 10-12 minutes until the edges are lightly golden. Remove from the oven and enjoy!