To make peanut butter chocolate cookie, first and foremost, in a bowl, mix 1/2 a cup of creamy peanut butter and unsalted melted butter (of the same quantity) until it reaches a smooth consistency. Then, to the mixture add 1/4 cup of white granulated sugar and 3/4 cup of brown sugar and mix well till it becomes creamy.

Thereafter, add 1 tsp of vanilla extract, an egg yolk, and salt and mix well. Thereafter, add 1 and 3/4 cups of all-purpose flour slowly to the mixture, until the cookie dough is formed. Add chocolate chips to the dough. 

On cookie sheets covered with parchment paper or silicones baking mats, scoop and place 2 tbsp-sized cookie dough balls (make how many ever you can with the dough) and allow it to chill for 30 minutes. 

Meanwhile, preheat the oven to 350-degree Fahrenheit. Use a fork to press the cookie dough balls flat. Once the dough balls are flat, bake them in the oven for nearly 8 to 15 minutes, until the bottom of the cookies begin to look slightly brown and their top loses its wet texture, indicating that they are properly baked.

Now that it's ready and good to go, store them in a glass container for 3-5 days. It also has a shelf-life of a month if you freeze them.