Beat butter, granulated sugar, brown sugar, and peanut butter in a stand mixer with a paddle attachment on medium speed until smooth. Add eggs one at a time, then mix in vanilla.

Combine flour, baking soda, baking powder, and salt in a bowl. Gradually add this dry mixture to the wet mixture on low speed until blended. Chill dough for 1 hour.

Preheat your oven to 350°F (175°C).

Shape the dough into 1-inch balls (about 1/2 tablespoon each). Place them 2 inches apart on parchment paper-lined baking sheets. Press your thumb into the center of each ball to create an indentation.

Bake the cookies in batches for 10-11 minutes until lightly browned. Remove and cool on baking sheets for 5 minutes. Repress the thumb indentations and transfer cookies to a wire rack to cool completely for about 30 minutes.

To prepare the filling, combine the first bag of semi-sweet chocolate chips, heavy cream, and butter in a microwavable bowl. Microwave on 50% power for 1.5-2 minutes, stirring every 30 seconds, until smooth. Let stand for 15 minutes.

Transfer the chocolate filling into a piping bag and pipe 1 teaspoon of filling into the indentation of each cooled cookie. Decorate with 3 Ghirardelli Grand semi-sweet chocolate chips on top.