In a large mixing bowl, beat together the creamy peanut butter, softened butter, and brown sugar until light and fluffy, about 2-3 minutes. Add in one egg and a splash of vanilla extract, mixing until combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. Gradually add this dry mixture to the wet peanut butter mixture, mixing until just combined.

In another bowl, combine the melted butter and white sugar, whisking until smooth. Stir in cocoa powder, the remaining egg, and vanilla extract.

Gently fold in the flour, baking powder, salt, and chocolate chips into the brownie mixture.

Cover both doughs and chill them in the refrigerator for about 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop, portion out 1-2 tablespoons of each dough, placing them side by side on the baking sheet.

Bake the cookies in the preheated oven for 9-11 minutes. Watch for the tops to become crackly and the edges to set.

Once baked, let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.