Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, and salt. Set the dry mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy, scraping down the sides of the bowl as needed (about 3 to 4 minutes).

Beat in the large egg until just combined, then stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough comes together and no streaks of flour remain. Be careful not to overmix the dough.

Place a small amount of extra granulated sugar in a shallow dish for rolling. Scoop the dough using a small cookie scoop (about 1.5 inches in diameter). Roll each portion into a smooth ball.

Lightly roll each dough ball in the extra granulated sugar to coat, then place the dough balls onto the prepared baking sheets, spacing them approximately 2 inches apart.

Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown, but the center still looks slightly soft.

Create the Paw Prints (Immediate Action): As soon as the cookies come out of the oven, while they are still hot, gently press one standard semi-sweet chocolate chip into the center of each cookie to form the main pad of the paw.

Add the Toes: Immediately follow by pressing three mini semi-sweet chocolate chips above the standard chip to form the smaller toe pads. Arrange them in a slight arc, pressing gently so they adhere firmly.

Cool: Allow the cookies to cool completely on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. Serve once the chocolate chips have fully set.