Preheat oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
In a large mixing bowl, beat butter with an electric mixer on medium speed for about a minute.
Add the sugars and beat to combine for about 30 seconds.
Add the peanut butter, egg, then vanilla—beating each separately after adding.
Add the rest of the ingredients and stir with a wooden spoon.
Scoop out tablespoon-size balls and place onto a baking sheet 2 inches apart. Press down slightly.
Bake about 10-12 minutes or just until edges are set. Cool on pan for 1 minute, then transfer to a wire rack to cool.
Video
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.
You can make the dough ahead if you prefer. Store it in a storage bag, with as much air removed as possible, in the fridge for up to about 5 days. Let sit at room temperature for about 20-30 minutes to soften before rolling into balls.
Gluten-free: Use gluten-free flour blend instead of the all-purpose flour.
Use all chocolate chips or a mix of chocolate chips and candy-coated chocolates.