Step 1: Make the Peanut Butter Filling

1. In a small bowl, mix together the peanut butter and powdered sugar until smooth.
2. Roll the mixture into small balls (about 1 teaspoon each) and place them on a plate or tray. Freeze for 15–20 minutes to firm up.

Step 2: Prepare the Cookie Dough

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
2. Add the egg and vanilla extract, mixing until fully incorporated.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
4. Fold in the chocolate chips gently until evenly distributed throughout the dough.

Step 3: Assemble the Cookies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Scoop out about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen peanut butter ball in the center, then wrap the dough around it, sealing completely. Roll the dough into a ball and place it on the prepared baking sheet, spacing the cookies about 2 inches apart.

Step 4: Bake

1. Bake the cookies for 10–12 minutes, or until the edges are golden brown but the centers still look slightly underbaked (they will continue to set as they cool).
2. For extra soft cookies, remove them from the oven just before they look fully done.

Step 5: Cool and Serve

1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. Enjoy warm with a glass of milk or store in an airtight container for up to 5 days.