Preheat oven to 375°F; line baking sheets with parchment.
Beat butter and both sugars in a large bowl about 2-3 minutes, until creamy and smooth.
Beat in eggs and vanilla until well combined and fluffy.
Whisk flour, baking soda, and salt in a medium bowl.
Gradually mix dry ingredients into wet just until combined.
Stir in chocolate chips evenly.
Microwave peanut butter 10 seconds; dollop spoonfuls throughout dough.
Gently fold and swirl with a spatula, leaving visible peanut butter ribbons.
Scoop rounded tablespoons onto prepared sheets, 2 inches apart.
Bake 9-11 minutes, until edges are set and golden but centers soft.
Cool on sheet 3 minutes; transfer to wire rack.