Prepare the Peanut Butter Dough:

o In a large mixing bowl, combine the creamy peanut butter, softened butter, and brown sugar. Beat until smooth and creamy.

o Add the egg and vanilla extract, mixing well until fully incorporated.

o In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

o Gradually add the dry ingredients to the wet mixture, stirring until just combined. Set aside.

Prepare the Brownie Dough:

o In another bowl, combine the melted butter and white sugar, stirring until well blended.

o Add the cocoa powder, egg, and vanilla extract, mixing until smooth.

o In a separate bowl, whisk together the flour, baking powder, and salt.

o Gradually fold the dry ingredients into the wet mixture until a thick, smooth dough forms. Stir in the chocolate chips.

Create the Swirl Effect:

o Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

o Using a tablespoon, scoop equal amounts of peanut butter dough and brownie dough. Gently press the two doughs together and roll them into a ball. Slightly flatten each dough ball and place it onto the prepared baking sheet.

o Use a toothpick or the handle of a spoon to gently swirl the two doughs together, creating a marbled effect on the top.

Bake the Cookies:

o Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly underbaked for a chewy texture.

o Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve:

o Enjoy these cookies warm or at room temperature, with a glass of cold milk or a hot cup of coffee for the ultimate treat.