Preheat the oven to 350 degrees Fahrenheit and place 12 dollops of peanut butter on a cookie sheet lined with parchment paper.
Place the peanut butter in the freezer while you prep the cookie dough.
In a large mixing bowl, cream together the butter and sugars until the mixture is smooth.
Add in the eggs and whisk the mixture until the eggs are fully incorporated into the cookie dough.
Gently whisk in the baking soda, baking powder, flour, and cocoa powder until no clumps of dry ingredients remain in the cookie dough.
Surround each dollop of peanut butter in cookie dough and bake the cookies six at a time for 12 minutes.
Allow the cookies to cool slightly before removing from the cookie sheet, serve, and enjoy!
To Store: Store these cookies in an airtight container at room temperature for up to 5 days.
To Freeze: You can store these cookies in the freezer either baked or unbaked for up to 3 months.
Don’t over-bake your cookies! They don’t really brown, so you have to keep an eye on the texture of the top of the cookie. They may appear a bit soft coming out of the oven, but they will continue to bake and set on the cookie sheet once they’re out of the oven.
Make sure your butter is softened and if you can, bring your egg to room temperature. This will help the butter and sugars cream together well and create a light and soft cookie.
Resist the temptation to flatten out the dough before baking. The higher the dough mound, the less the cookies will spread and the thicker and chewier they will be.