Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the softened butter and shortening. Beat until light and fluffy, about 2-3 minutes.
Add the creamy peanut butter, granulated sugar, and brown sugar. Beat until well blended and smooth.
Add the eggs one at a time, mixing well after each. Pour in the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Gradually add to the wet ingredients, mixing on low speed until just combined.
Fold in the mini chocolate chips using a spatula.
Using a cookie scoop, drop rounded tablespoons of dough onto a lined baking sheet, leaving about 2 inches of space between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
