Freeze the Peanut Butter: Dollop the peanut butter onto a parchment paper lined baking sheet in 1 tbsp mounds. Place in the freezer while you make the cookie dough. (This is for the molten peanut butter centers!)

Make the Cookie Dough: Add the semi sweet chocolate chips, bittersweet chocolates, and butter to a large microwave safe bowl and microwave in 30 second intervals, stirring between each, until fully melted and smooth. The mixture will be super thick! Let cool for a few minutes.

Finish the Cookie Dough: Add the sugar and eggs, and mix with an electric mixer on high speed for 4 minutes. This will give the cookies the structure they need, and a nice crinkly top. Add the vanilla and give a quick mix. Add the flour, cocoa, baking soda, and salt and mix until everything is combined. It will seem too wet to be cookie dough here, and that's just right. Stir in the peanut butter chips and chocolate chunks.

Chill the Dough & Shape Balls: Cover the bowl with a clean kitchen towel and chill for 30 minutes in the freezer or 1 hour in the fridge. The dough will now be stiff enough to scoop into balls. Form seven, 6-ounce (170 g) balls of dough. You'll also have enough dough left for one smaller cookie (about 80-100 grams). Flatten a dough ball and place a dollop of frozen peanut butter inside. Encase the dough around the peanut butter completely, then press extra peanut butter chips & chocolate chunks onto the tops of the dough balls. Immediately place back in the freezer so the peanut butter center remains frozen. Repeat with all the dough balls.

Bake: Preheat oven to 365° F. Line two cookie sheets with parchment paper. Bake 3-4 cookies per cookie sheet, one at a time, keeping remaining dough in the freezer. Bake for 14-17 minutes. The edges will appear and feel just set. Let cool on the baking sheet placed on a cooling rack for about 20-30 minutes before digging in.

Serve + Store: These are best while warm & gooey, with a sprinkle of flaky sea salt and a cold glass of milk! Store leftovers in an airtight container at room temp for 3-4 days. Re-warm cookies gently in the oven or microwave to regain that gooey-ness.

Freezing the Dough: The cookie dough can be frozen in an airtight container for up to 2 months. Bake from frozen.