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Preheat your oven to 375F.
Using an electric mixer or stand mixer, beat together the butter, peanut butter, sugar and maple syrup until light and fluffy, about 4-5 minutes. Add the almond milk and beat on high until well combined.
In a separate bowl, whisk together the flour, baking powder, salt and cornstarch.
Gradually add the dry ingredients to the electric mixing bowl, and beat on low speed until just combined.
Mix in the chocolate chips and form into three even sized balls.
Place the cookies on a parchment lined baking sheet, and use a spoon to make a small indent in the middle of each cookie.
Bake at 375 for 14-16 minutes.
While the cookies are baking, mix together the almond butter and chopped chocolate.
As soon as the cookies are out of the oven, gently repress your spoon into the indent to make a slightly sunken or flat surface on top of the cookie. Let them cool for 5-10 minutes.
Top each cookie with a scoop of the almond butter, swirl it around to fill the well.
Serve whenever!