1. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until creamy. Add eggs; beat well. Gradually add flour mixture, beating well; stir in chocolate chips and peanut butter chips. Cover; refrigerate dough until firm enough to handle.
2. Divide dough in half; shape each half into 2-inch thick roll. Wrap tightly in plastic wrap; refrigerate 5 to 24 hours. Using a sharp knife and sawing motion, cut rolls into 1-inch thick slices; cut each slice into quarters.(*)
3. Heat oven to 375°F. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
(*) NOTE: At this point, unbaked batter may be frozen. Place quarters on wax paper-lined tray; cover tightly and freeze. Heat oven to 375°F. Place frozen pieces on cookie sheet; bake 8 to 10 minutes or until lightly browned.