Preheat oven to 375 degrees F.
In a large bowl, cream the butter, peanut butter and sugars together for a couple of minutes.
Add vanilla and mix.
Add the eggs and mix together.
Add in the flour, baking soda and salt to a bowl and whisk together, then add to the wet mixture and stir until completely combined.
Fold in peanut butter chips & chocolate chips, reserving some for the tops of the cookies.
Using a medium scoop or scoop of choice, scoop peanut butter dough and place 1/4 cup sugar into a small bow. Toss each dough ball in the sugar until completely covered.
Place cookie scoops on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray and gently press each dough ball down to 1/2 inch thick or can leave as is. Depending on thickness.
Bake the medium-sized scooped cookies for 10 minutes. For other sizes, bake more or less.
Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling.
These cookies are very soft. To get that soft batch cookie, you don't want them to over bake or turn brown at all, because they will continue setting up as they cool.