Step 1
Prepare the Cookies: Beat butter granulated sugar brown sugar and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth 1 to 2 minutes. Add eggs one at a time beating just until incorporated after each addition. Beat in vanilla.
Step 2
Whisk together flour baking soda baking powder and salt in a medium bowl; gradually add to butter mixture beating on low speed just until blended and smooth. Cover and chill 1 hour.
Step 3
Preheat the oven to 350 degrees F.
Step 4
Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball forming an indentation. Keep unused dough chilled while baking cookies.
Step 5
Bake in batches in preheated oven until lightly browned 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely about 30 minutes.
Step 6
Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips heavy cream and butter in a medium-size microwaveable bowl and microwave on medium (50% power) until melted and smooth 1 1/2 to 2 minutes stirring every 30 seconds. Let stand 15 minutes.
Step 7
Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner.
Step 8
Pipe filling into indentation in each cookie about 1 teaspoon per cookie. Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Let stand until chocolate filling is firm about 1 hour.