In a mixing bowl, combine creamy peanut butter and powdered sugar until smooth. Stir in chocolate chips.

Chill the filling in the refrigerator for about 15 minutes to firm up.

Preheat the oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.

Using a cookie scoop, drop a tablespoon of cookie dough onto a baking sheet.

Make a small indentation in the center of each dough ball and fill with about a teaspoon of the peanut butter filling.

Cover the filling with another tablespoon of cookie dough, sealing the edges.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.