1 cup (256 g) smooth, no-stir peanut butter, warmed slightly
1/4 cup + 2 tablespoons (82 g) packed light brown sugar
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 teaspoon baking soda
3 tablespoons (18 g) powdered peanut butter
3 ounces miniature semi-sweet chocolate chips
Preheat your oven to 325°F. Line a large rimmed baking sheet with parchment paper and set it aside.
In a large bowl, place the peanut butter, brown sugar, egg, baking soda, and powdered peanut butter. Mix to combine well. The mixture will be thin at first and will thicken quickly. Add all but about 2 tablespoons of the miniature chocolate chips, and mix until the chips are evenly distributed throughout the cookie dough. Scoop the dough into portions of about 1 1/4 tablespoons each (a #50 cookie scoop works really well here) and place about 1 1/2 inches apart on the prepared baking sheet. Roll each piece of dough tightly into a ball between your palms, and press into a disk about 1/4-inch thick. Place a few additional miniature chocolate chips on the top of each disk, and press gently to help them adhere. For slightly thicker cookies, place the baking sheet in the refrigerator for about 10 minutes or the freezer for about 5 minutes.
Place the baking sheet in the center of the prepared oven and bake for 11 minutes, or until the cookies are puffed and set toward the center. When they’re set, they’ll become more pale in color and the dough will no longer glisten. Remove the pan from the oven and allow the cookies to cool for at least 10 minutes on the baking sheet, or until firm. Serve immediately or store in a sealed container in the refrigerator until ready to serve. Freeze for longer storage.