Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, beat together peanut butter, butter, granulated sugar, and brown sugar until smooth and creamy.

Add the egg and vanilla extract, and continue beating until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. If the dough feels too thick, add a tablespoon or two of milk to adjust the consistency.

Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet.

Using a fork, gently press each dough ball to flatten it slightly, creating a crisscross pattern.

Press mini chocolate chips into the center of each flattened cookie to form the paw print design (3 chips for the toes and 1 for the pad).

Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.