2 cups cake flour
1 2/3 cups bread flour
2 1/2 sticks butter (room temperature)
1 1/4 cups brown sugar
1 cup sugar
1 1/2 teaspoons coarse salt
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
2 teaspoons vanilla extract
20 ounces of milk chocolate chips (use good chocolate)
1/2 cup peanut butter
6 oz bittersweet chocolate, tempered
Lightly grease two muffin tins and set aside. Preheat oven to 350 degrees.
In a bowl sift together flour, salt, baking powder, and baking soda. Set aside. Cream butter and sugar until light and fluffy. Add eggs (one at a time) and vanilla. Incorporate flour mixture. Stir in chocolate chips. Use an small ice cream to scoop into muffin tins.
Cook for approximately 12 minutes. While cookies are in oven, temper chocolate.
Remove from oven and use the back of a spoon to make an indentation in the dough. Add a small scoop of peanut butter and cover with a little bit of tempered chocolate. Refrigerate for a few minutes. Remove from muffin tin, cover when cool.