Mix together the peanut butter filling ingredients.

Place the mixture in 18 dollops on a baking sheet lined with parchment paper.

Freeze the dollops while you prepare the cookie dough.

In a mixing bowl, stir together the flour, cocoa powder, cornstarch, baking powder, baking soda and salt.  Set aside.

In a separate bowl, beat together the butter with the brown sugar and granulated sugar with a hand held mixer or stand up mixer until light and fluffy.

Then add in the vanilla extract and eggs.  Mix until combined.

Reduce the speed on the mixer to low and slowly mix the dry ingredients into the wet ingredients until just combined.  Do no over mix.  Gently stir in the chocolate chips (reserve some for the topping on the cookies).

Cover the dough and chill for at least 30 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Remove the dough from the refrigerator and the peanut butter dollars from the freezer.

Wrap each of the peanut butter dollops with the cookie dough.  Then place on a baking sheet at least 2 inches apart.  Top each cookie with the remaining chocolate chips.

Bake for 14-16 minutes until the cookies are lightly golden brown.

Let the cookies cool for 5 minutes on the baking sheet then move them to a wire rack to cool completely.

Then the cookies are ready to serve and enjoy!