In a large bowl, combine the peanut butter, sugar, baking soda and egg. Stir in the mini chocolate chips.

Shape into rounded tablespoons and place on prepared sheet pan. Use your palm or the bottom of a glass to flatten the rounds into disks. Sprinkle with coarse sugar, if using.

Bake until puffed and bottoms are golden, about 10-12 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to several days.