Cream together peanut butter, softened butter, and brown sugar until light and fluffy, about 3-4 minutes.

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

In another bowl, combine flour, baking soda, and salt; gradually mix this dry mixture into the wet ingredients until just combined.

In a separate bowl, whisk together melted butter and white sugar until smooth, around 2-3 minutes.

Stir in cocoa powder, then add the egg and vanilla extract, blending well.

Gradually fold in flour, baking powder, salt, and chocolate chips until there are no dry ingredients remaining.

Cover both doughs with plastic wrap and refrigerate for 30 minutes.

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

Scoop 1-2 tablespoons of each dough onto the baking sheet, using a toothpick to gently swirl them together.

Bake for 9-11 minutes until tops are lightly crackled and edges just set.

Cool on the baking sheet for 5-10 minutes before transferring to a wire rack.