Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to ensure your cookies don’t stick.
In a large mixing bowl, combine the creamy peanut butter and granulated sugar. Beat together with a hand mixer or stand mixer until smooth and creamy. Add the egg and vanilla extract, and continue mixing until fully incorporated. Finally, sprinkle in the baking soda and salt, mixing just until combined. Avoid overmixing to keep your cookies tender.
Using a spoon or cookie scoop, portion out dough balls about 1.5 tablespoons each and place them on the prepared baking sheet, spaced about 2 inches apart. Use a fork to gently press a crisscross pattern on the top of each cookie. Then, press your thumb or the back of a small spoon into the center of each cookie to create a thumbprint.
Fill each thumbprint with a few chocolate chips. After baking, once the cookies have cooled slightly, gently press the candy eyes into the chocolate center while it’s still soft so they stick well.
Bake the cookies for 10 to 12 minutes, until the edges are set and just starting to turn golden. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
