Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, combine the peanut butter and granulated sugar until smooth and creamy.
Add the egg, baking soda, vanilla extract, and salt to the peanut butter mixture. Stir until well combined.
Fold in the semisweet chocolate chips evenly throughout the dough.
Using a tablespoon, scoop dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
Flatten each cookie ball slightly with the back of a fork, creating a crisscross pattern.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.