Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the creamy peanut butter and brown sugar. Use a spatula or whisk to beat them together until the mixture is smooth and slightly fluffy, filling your kitchen with a warm, nutty aroma.
Add the egg (or flaxseed gel) and vanilla extract to the bowl. Mix until well incorporated, creating a sticky, cohesive dough.
Sprinkle the baking soda over the mixture and fold it in gently. This helps the cookies spread just right while baking.
Fold in the chocolate chips, mixing gently until evenly distributed without overworking the dough. You’ll notice the chips clumping slightly, promising gooey bites in each cookie.
Using a tablespoon or small ice cream scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart to give them room to spread.
Bake in the preheated oven for 10-12 minutes, until the edges turn golden brown and the centers look slightly soft. You’ll smell toasted peanut and melting chocolate as they bake.
Remove the baking sheet from the oven and let the cookies rest for 5 minutes. This helps them set and prevents breakage when transferring.
Carefully transfer the cookies to a cooling rack to cool completely, or enjoy warm for the ultimate gooey experience with melty chocolate and tender peanut butter.