Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.

In the owl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2 minutes.

Add in the vanilla and egg until well combined.

Turn the mixer to low and add the flour, cocoa powder, baking soda, and salt until just combined.

Using a medium sized cookie scoop or two spoons, scoop out even portions of dough onto your prepared baking sheet, making sure to leave about 2 inches in between each cookie dough ball. Gently press down on the dough to flatten it slightly.

Bake in your preheated oven for about 10 minutes. Allow them to cool slightly before transferring to a wire rack to cool completely.

In the bowl of a clean stand mixer fitted with the paddle attachment or in a medium sized bowl if using a handheld mixer, mix the butter, peanut butter, powdered sugar, and vanilla together u til you achieve a thick paste like consistency.

Scoop the peanut butter into evenly sized balls (making sure to have enough for each cookie), place them on each cookie, and gently flatten them with the palm of your hand.

In a microwave-safe bowl, melt the chocolate chips in 30 second bursts, making sure to whisk thoroughly until the chocolate has completely melted.

Spread the chocolate on top of the peanut butter layer and allow to set before serving.