• Preheat oven to 350°F and line baking sheets with parchment paper.

Make the cookie dough:

• Melt the butter and let it cool slightly.
• In a stand mixer, cream the melted butter with both sugars until smooth.
• Add eggs and vanilla, mixing well.
• Add flour, cocoa powder, salt, and baking soda. Mix just until combined.
• Fold in the chocolate chips.

Scoop and bake:

• Use an ice cream scoop or large spoon to shape cookies.
• Space dough balls 2–3 inches apart and bake for 11–12 minutes.
• Let cookies cool completely before assembling.

Make the peanut butter filling:

• Cream peanut butter and softened butter together until smooth.
• Add vanilla and powdered sugar, then whip until thick and fluffy.

Make the ganache:

• Microwave chocolate chips and heavy cream for 1 minute, stir.
• Heat in 15–30 second intervals if needed, until fully melted and smooth. Let cool slightly.

Assemble the cookies:

• Spread a layer of peanut butter filling on each cooled cookie.
• Top with a spoonful of ganache and spread evenly with a spatula or knife.
• Let sit at room temp until ganache is set.