Review all recipe notes and instructions before beginning.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone mat. In a medium bowl, whisk together the almond flour, baking soda, baking powder, and salt.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium speed for 2 minutes.
Add the egg and vanilla. Beat on medium high until well combined.
Add the peanut butter. Beat on medium high until well combined. Use a spatula to scrape down the side and bottom of the bowl to ensure all wet ingredients are incorporated.
Mix the dry ingredients into the wet on low until most of the flour is incorporated.
Mix in the peanut butter chips on low.
Scoop the dough into heaping 1 ½ Tablespoon balls. Arrange 12 per baking sheet spacing them 2-3 inches apart. Using a fork gently press each ball down. Press some extra peanut butter chips on top if desired.
Bake for 12-14 minutes or until the edges just begin to brown. Allow the cookies to cool for a 10 minutes or until set on the baking sheet.