I've made these small-batch peanut butter cookies because a full batch of cookies can feel overwhelming when you're baking for one. These cookies are soft inside and crisp on the outside, peanut buttery, and chocolatey making them a great dessert.
Preheat oven to 350 degrees. In a stand mixer or large mixing bowl (using a hand mixer) cream together butter, peanut butter, sugar, packed brown sugar.
Once butters and sugars are creamed, add one egg. Beat until just incorporated. Add flour, baking powder, baking soda, and a pinch of salt to the mixture. Beat at a low speed until just incorporated. Turn up speed if needed.
Scoop about ¼ c dough and roll into a ball. Place on a baking mat on a baking sheet. Repeat. Make sure there is at least 1.5-2 in between cookie dough balls. Bake at 350 degrees for 10-12 minutes.
While cookies are baking, prepare chocolate by pouring chocolate chips into a microwave safe bowl. Microwave for about 2 minutes, stirring every 30-45 seconds. Remove when almost all chips are melted and chocolate is glossy. Stir again and it should be smooth.
Remove cookies from oven, let cool for 3-5 minutes on the pan. Using a spoon or rubber spatula, spoon a dollop of chocolate on each cookie and spread out to cover the top of the cookie. Transfer to a cooling rack. Cool completely.