Feel free to use your favorite chips, if you don't like this combination. Simply using milk, semi-sweet or dark chocolate chips (without the peanut butter chips), or butterscotch chips, would be fine. If you decide to use butterscotch chips, I'm always a fan of adding cinnamon, about 1/2 teaspoon, to my batter.
Preheat toaster oven or conventional oven to 350 degrees Fahrenheit.
In a large bowl, combine softened butter, brown sugar, white sugar, and vanilla extracts until creamy.
Add egg and stir until well combined.
Add flour, salt, and baking soda; stir until a thick dough comes together. If dough is too sticky, add an extra 2 tablespoons flour.
Portion dough with a tablespoon (about 1 to 1 1/2 tablespoons per cookie) onto a small baking tray or toaster oven insert lined with parchment paper. Flatten slightly with your hands or the back of a spatula.
Bake 8-10 minutes or until slightly golden. Remove and cool on a wire rack.
The softer the butter is, the easier it will be to combine. Leave a stick on your counter for a few hours or even overnight.