Preheat oven to 180°C. Line a baking sheet with baking paper.
In a large bowl, cream together butter, Thokoman Crunchy Peanut Butter, granulated sugar, and brown sugar until blended well.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the peanut butter mixture, mixing until combined.
Stir in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 5cm apart.
Bake for 10-12 minutes, until the edges are golden but the centres are still soft.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy these crunchy, chocolatey delights with a glass of milk!