• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a mixing bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
  ½ cup unsalted butter, 1/2 cup creamy peanut butter, ¾ cup brown sugar, 1/3 cup granulated sugar
• Mix in the egg and vanilla extract until smooth.
  1 large egg, 1 egg yolk, 3 teaspoon vanilla extract
• Add in the flour, baking soda, and salts to the wet ingredients and mix until just combined. Gently stir in the chocolate chips.
  1 2/3 cups all-purpose flour, ½ teaspoon baking soda, 1/4 teaspoom baking powder, ½ teaspoon salt, ¾ cup semisweet chocolate chips
• Scoop about 2-3 tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart. Top with some of the mini chocolate chips then bake for 11-12 minutes or until the edges are lightly golden. The centers will look slightly underbaked but will set as they cool.
  1/3 cup mini chocolate chips

If you prefer thinner cookies gently flatten the cookie a little bit when you add in the mini chocolate chips on top. If you prefer them a little thicker, leave them as is (Check the photos in the article)

• Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.