Cream together fats and sugars: In a large bowl, cream the softened butter, peanut butter, and cream cheese until smooth and well combined. Beat in the granulated sugar and brown sugar until light and fluffy.

Add egg and vanilla: Beat the egg and vanilla extract until combined.

Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.

Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing at low speed until combined. Be careful not to overmix.

Stir in chocolate chips: Stir in the chocolate chips until evenly distributed throughout the dough.

Chill the cookie dough in the refrigerator.  ( do not skip this step): Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This chilling step is crucial for preventing the cookies from spreading too much during baking.

Preheat and prepare: Preheat oven to 375°F and line baking sheets with parchment paper.

Scoop and bake: Use a cookie scoop or tablespoon to drop rounded mounds of dough onto the prepared baking sheets, leaving some space between each cookie.

Bake: Bake for 10-12 minutes until the edges are lightly golden brown and the centers are still slightly soft.