In a large mixing bowl, beat together 1 cup of creamy peanut butter, ½ cup softened butter, and 1 cup of brown sugar until light and fluffy (2-3 minutes). Gradually mix in 1 egg and 1 teaspoon of vanilla until combined.

In a separate bowl, whisk together 1¼ cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt, then gradually blend this dry mixture into the wet ingredients until just combined.

In another bowl, whisk ½ cup of melted butter with 1 cup of white sugar until smooth. Add ⅓ cup of cocoa powder, 1 egg, and 1 teaspoon of vanilla. Mix well until all are combined.

Fold in ½ cup of flour, ½ teaspoon of baking powder, and a pinch of salt, ensuring all dry ingredients are incorporated. Stir in ½ cup of chocolate chips.

Cover both doughs with plastic wrap and refrigerate for about 30 minutes.

Preheat 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 lined baking sheet. With a toothpick, gently swirl the two doughs together.

Bake for 9-11 minutes until tops appear crackled and edges are set.

Remove from oven and let cool on baking sheet for 5-10 minutes.