1. Preheat the oven to 350°F 175°C and line two baking sheets with parchment paper.

2. In a large mixing bowl beat the softened butter light brown sugar and granulated sugar together until light fluffy and creamy.

3. Add the eggs one at a time beating well after each addition then mix in the vanilla extract until smooth.

4. In a separate bowl whisk together the all purpose flour baking soda baking powder and fine sea salt.

5. Add the dry ingredients to the wet ingredients in two additions mixing on low speed or by hand just until no streaks of flour remain.

6. Fold in the semi sweet chocolate chips and peanut butter chips reserving a small handful of each for pressing on top of the cookies.

7. Scoop the dough into balls using a medium cookie scoop or heaping tablespoon and place them on the prepared baking sheets spacing them a couple of inches apart.

8. Press a few extra chocolate and peanut butter chips onto the tops of each dough ball for a bakery style look.

9. Bake for 9 to 11 minutes or until the edges are set and lightly golden while the centers still look slightly soft and puffy.

10. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely or enjoy them warm.