Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk the peanut butter, brown sugar, granulated sugar, egg, and vanilla until smooth.

In a separate bowl, whisk the flour, baking soda, and salt until combined.

Gradually add the dry ingredients to the peanut butter mixture, stirring just until the dough is uniform. Avoid overmixing.

Fold in the chocolate chips with a spatula.

Pinch off a golf-ball-sized piece of dough and flatten it in your palm.

Place a teaspoon of peanut butter in the center of the flattened dough.

Wrap the dough around the peanut butter filling, sealing the edges, and roll into a neat ball.

Arrange the cookie balls on the prepared sheet about 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft.

Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.