Preheat oven to 350 degrees. In a stand mixer or large mixing bowl (using a hand mixer) cream together 1/4 c salted butter, 1/4 c peanut butter, 1/4 c sugar, 1/4 c packed brown sugar. (beat butter and sugars at medium speed for 3-5 minutes, or until butters and sugars are starting to get fluffy and all mixed together)
Once butters and sugars are creamed, add one egg. Beat until just incorporated. Add 1/2 c flour, 1/4 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt to the mixture. Beat at a low speed until just incorporated. Turn up speed if needed.
Using a scoop or your hands, take about 1/4 c dough and roll into a ball. Place on a baking mat OR parchment paper on a baking sheet. Repeat with remainder of the dough. Make sure there is at least 1.5-2 in between cookie dough balls. Bake at 350 degrees for 10-12 minutes. Or until cookies are just golden brown on the outside, but still soft to the touch.
While cookies are baking, prepare chocolate by pouring 1 c 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 with a spatula.
Enjoy with a glass of milk. Cover remaining cookies on the counter or freeze for later.