With an electric mixer, blend cream cheese, peanut butter, sugar, vanilla and eggs together until smooth and runny.

Stir in chocolate chips.

Scoop into mini muffin pans that have been sprayed with Pam spray by tablespoonfuls (I use a little mini muffin scoop)

Bake at 350F for about 10 minutes or until edges are lightly browned and tops are set and no longer shiny. (do not overcook)

Let cool completely on a rack and then refrigerate at least 1 hour (overnight is better) before serving.