Step 1

Preheat oven to 410°F.

Step 2

Place peanut butter chips and peanut butter in a bowl. Microwave for 1 minute. Stir until fully combined. Stir in the powdered sugar.

Step 3

Using a 1 tablespoon scoop or a tablespoon measuring spoon, scoop the filling onto a cookie sheet that has been lined with wax paper or parchment. It should make 14 disks. Set in the freezer while you make the dough.

Step 4

Mix flours, powder, soda, cornstarch, and salt in a large bowl.

Step 5

In a separate bowl or stand mixer, beat together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 3 minutes. Add in peanut butter and mix until well combined. Add in vanilla and eggs, one at a time, scraping down the bowl after each addition.

Step 6

Add in dry ingredients on low speed until just incorporated and there are no dry pockets.

Step 7

Using a 3.25 ounce scoop (or ⅓ cup measuring cup plus one tablespoon of dough), fill it ⅔ of the way with dough. Add 1 frozen filling disc, then fill the rest of the scoop up with dough to cover the filling. Roll in sugar and place on a parchment lined cookie sheet. Since these are so large only 6 cookies will fit on each baking sheet. Use a flat measuring cup to lightly flatten the cookie dough. Set in the freezer for 30 minutes.

Step 8

Bake at 410° for 10 minutes. Allow to cool on the cookie sheet for 10 minutes. Then use a spatula to carefully transfer them to a cooling rack.

Step 9

Once cookies are cool, microwave peanut butter until loose. Drizzle with a spoon in a random pattern. For a more exacting look, place melted peanut butter in a zip bag and cut a small hole in the end and drizzle.