• Preheat your oven to 350° Fahrenheit.

For the Filling

• Melt the chocolate in the microwave for a minute and a half or until completely melted.
• Stir in the peanut butter and powdered sugar. Refrigerate for 20 minutes.

For the Cookies

• In a stand mixer combine your softened butter, brown sugar, and white sugar. Mix for one minute.
• Add your egg and mix for another minute. Then add two teaspoons of Vanilla and mix for another minute. Set aside.
• In a separate bowl combine your flour, salt, and baking soda. Once combined, add it to the stand mixer. Starting on low, gently increase the speed of the stand mixer to mix in the dry ingredients, about one minute. You want your dough to be just mixed. Don't over mix it because then your cookies won't get the height they need.
• Scoop your cookie dough into balls about the size of a golf ball, use your hands to roll them into balls. Place on a plate and refrigerate for 20 minutes.
• After 20 minutes, take your cookie dough out of the fridge and split each cookie dough ball in half. Flatten each ball of dough between the palm of your hands and lay flat on a plate.
• Using a 1/2 teaspoon measuring spoon, scoop out a domed scoop of chocolate peanut butter filling. Place it in the center of a flattened cookie dough circle. Take another flattened circle and place it on top. Press down on the edges of the cookie to seal in the filling.
• Place 5 cookies on a cookie sheet and bake for 12-13 minutes, depending on how brown you want your cookies to be. Remove from the oven and let your cookies cool for 10 minutes. Transfer to a cooling rack and frost with remaining chocolate-peanut butter. (You may need to remelt the chocolate-peanut butter for 30 seconds in the microwave before frosting.)