Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine the peanut butter, sugar, and egg. Use a spoon or spatula to mix until the mixture is smooth and creamy, with a slightly thick but spreadable consistency. You’ll notice the aroma of roasted nuts and sweetness filling the air.
Gently fold in the chocolate chips and a pinch of salt if using, ensuring they are evenly distributed throughout the dough. The dough should be sticky but manageable, with chocolate chips peeking through.
Using a tablespoon or cookie scoop, portion out the dough and roll into balls, then place them on the prepared baking sheet. Flatten each ball slightly with the back of a fork or your fingers to encourage even baking. The cookies should look rustic and uneven, with some chocolate chips showing.
Bake the cookies for 10 to 12 minutes, or until the edges are golden brown and slightly crisp, while the centers remain soft and gooey. You’ll start to smell that warm, nutty aroma and see the chocolate melting into glossy pockets.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a cooling rack to cool completely — this helps them set and develop their chewy texture.
Enjoy these rustic, messy cookies warm or at room temperature, with gooey chocolate pockets and a hearty peanut flavor in every bite. They’re perfect for sharing or indulging in a quick treat.