Its been a long time since I've had a thick and chewy cookie like this and honestly it had a lot to do with how I was baking here. This recipe is a direct copy of one I found on Pinterest, but I chose to take the advice in the recipe to modify the amount of butter and it did the trick. I'll share what I used and did exactly below, you can visit the inspiration/original post here.

Note: I live on the top of a mountain in humid Acapulco Mexico, so I reduced the butter of the original recipe down to a third of a cup as suggested and it did the trick.

Ingredients:

1/3 cup butter softened
1 cup brown sugar packed
1 large egg
2 tsp vanilla extract
1/2 cup peanut butter creamy or chunky up to you
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 cups of semi-sweet chocolate chips

The big secret for keeping these tall and chewy is to actually bake them in mounds, smashing them a little flatter with a spatula once they're out of the oven. The original recipe stresses this a bit for good reason, its necessary.

How It's Done:

Cream the butter and sugar together in a large bowl. I use a hand mixer but have done this by hand.
Add the peanut butter, then the egg and vanilla.
In a small bowl combine the flour and baking soda and salt.
Add the flour to the butter and sugar until just combined.
Fold in the chocolate chips.
Shape into 12 large mounds, leave as mounds and bake at 375 fahrenheit for about 15 minutes until a bit golden. Remove and smash the top down with a spatula. Serve immediately or cool and store.