In a mixing bowl, combine 1 cup of creamy peanut butter, ½ cup of softened and melted butter, and 1 cup of brown sugar. Beat until light and fluffy, about 2-3 minutes.

Add in 1 egg and 1 teaspoon of vanilla extract, blending until fully incorporated.

Gradually mix in 1 ½ cups of all-purpose flour, ½ teaspoon of baking soda, and a pinch of salt until just combined.

In a separate bowl, whisk together ½ cup of melted butter and 1 cup of white sugar until well combined.

Sift in ½ cup of cocoa powder and mix until incorporated.

Add in 1 egg and 1 teaspoon of vanilla extract, whisking until glossy.

Gently fold in ½ cup of all-purpose flour, ½ teaspoon of baking powder, ¼ teaspoon of salt, and ½ cup of chocolate chips.

Cover each bowl with plastic wrap or a lid and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Using a cookie scoop, take 1-2 tablespoons of each dough and place them side by side on the sheet.

Use a toothpick or skewer to gently swirl the two into a marbled effect.

Bake in the preheated oven for 9-11 minutes until tops are lightly crackled and edges are set.

The centers should remain soft and chewy.

Allow cookies to cool on the baking sheet for about 5-10 minutes before transferring to a wire rack.