Sift together all-purpose flour, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, cream together the unsalted butter, brown sugar, and white sugar until fluffy. Add peanut butter and vanilla, mix until smooth.

Beat in eggs one at a time, mixing well after each. Scrape down the bowl.

Gradually add the dry ingredients to the wet ingredients and mix on low. Fold in mini chocolate chips.

Cover dough with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Preheat oven to 350°F (175°C). Scoop chilled dough onto lined baking sheets.

Bake for 13-16 minutes until edges are golden. Let cool on baking sheets for 4 minutes before transferring to a cooling rack.