Stir together the powdered sugar and peanut butter until it comes together. Knead it a few times with your hands to make sure it’s well-mixed.

Divide the mixture into 6 equal pieces, roll each into a ball, and flatten slightly into a disk about 1 1/2 inches in diameter.

Place the disks onto a parchment-lined plate and freeze for at least 4 hours (or up to 3 days).

Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.

Stir the dry ingredients into the wet.

Cover the dough and refrigerate for at least 4 hours (or up to 3 days).

Preheat the oven to 335F. Line a large baking tray with a silpat baking mat or parchment paper. Let the dough rest at room temperature for 15 minutes before stuffing the peanut butter filling into the chocolate cookie dough.

Divide the dough into 6 equal parts, roll each into a ball, and flatten each into a disk about 3 inches in diameter. Place 1 disk of frozen peanut butter filling onto each disk of dough. Gently fold the dough over the filling and seal it up.

Place the stuffed cookies onto the prepared baking tray. Top each cookie with 1/2 tablespoon of chocolate chips.

Bake until the cookies look puffed and slightly crackled. They should be set along the outside, but look a touch doughy in the center. This takes about 14 minutes.

Let the cookies cool completely on the tray before removing.