Preheat your oven to 350°F.
In a large mixing bowl, cream together the peanut butter and softened butter until smooth.
Add the granulated sugar and brown sugar, mixing until well combined.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chocolate chips.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, place the Rice Chex cereal in a large bowl.
In a microwave-safe bowl, melt the remaining chocolate chips in 30-second intervals, stirring in between until smooth.
Pour the melted chocolate over the Rice Chex and gently stir to coat.
Once the cookies are cool, roll them in powdered sugar for a sweet finish.