Add two sticks of softened butter to your stand mixer and mix until creamy. Add the white and brown sugar and mix until light and fluffy, about two minutes or so.

One at a time, add in the eggs, waiting for the first egg to be incorporated before adding the second. Incorporate the vanilla extract and peanut butter. Scrape down the sides of the bowl every so often while mixing, but make sure the mixer is off while you do this.

Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until combined. Do not overmix.

Cover it with plastic wrap and refrigerate for two hours.

In a medium-sized bowl, add in the peanut butter and salt.

Sift in the powdered sugar and mix with your hand mixer until combined.

Cover the mixture and place it in the refrigerator for two hours.

Scoop the peanut butter mixture onto a baking sheet lined with Gefen Parchment Paper and freeze for one hour.

Take the dollops of peanut butter out of the freezer and roll them into balls. Return to the freezer for another hour.

Take about two and a half inches of the cookie dough and flatten it, then add one ball of peanut butter on top. Roll the dough together, covering the peanut butter. Add more dough if needed. Continue until all the dough and peanut butter balls are assembled.

Freeze the dough balls for an hour.

Preheat the oven to 350 degrees Fahrenheit and line your baking sheet with a silicone baking mat.

Bake the cookies for 16 minutes.