Preheat oven to 375 degrees.

In a large bowl, cream together butter, peanut butter, sugar and brown sugar.

Add vanilla and mix

Add the egss, one at a time, mixing well after each one.

In a separate bowl, mix the flour, baking soda and salt together. Add to mixing bowl and stir until completely combined.

Fold in peanut butter chips.

Roll dough into 1 1/2 inch balls (about walnut size)

Place the 1/4 c. sugar in a shallow bowl and roll each ball of dough in the sugar until completely covered.

Place the rolled dough on a baking sheet lined with parchment paper or sprayed with non-stick cooking spray and gently press each dough ball down to about 1/2 inch thick.

Bake the cookies for 7-9 minutes.

Allow the cookies to cool on the cookie sheet for about 5 minutes. Move them to a wire rack (or paper towel) to finish cooling.

Note: these cookies are very soft. You don't want to overbake them or let them turn brown. They will continue to set up as they cool.