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

Chill the filling in the refrigerator for about 10 minutes to firm up.

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

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

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Preheat the oven to 350°F (175°C).

Using a cookie scoop, take a portion of cookie dough and flatten it in your palm. Place about a teaspoon of the chilled filling in the center and fold the dough around it, sealing it well.

Place the filled cookie dough balls on a baking sheet lined with parchment paper.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.