In a mixing bowl, combine creamy peanut butter, powdered sugar, and vanilla extract. Stir until the mixture is smooth and well-blended. Scoop the filling into small dollops using a cookie scoop or tablespoon and place them on a parchment-lined baking sheet. Freeze these dollops for at least 2 hours until solid and ready to fill your Peanut Butter Stuffed Chocolate Cookies.

Begin by melting ½ cup of unsalted butter in a microwave-safe bowl. Once melted, whisk in 1 cup of light brown sugar until combined and smooth. Incorporate 1 large egg, an additional yolk, and 1 teaspoon of vanilla extract, mixing well. Gradually add in 1½ cups of all-purpose flour, ½ cup of natural unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of fine sea salt. Stir until a cohesive dough forms.

Preheat your oven to 400°F (200°C). Once preheated, scoop 3-tablespoon portions of the cookie dough onto a lined baking sheet, leaving space between each ball. Gently flatten each dough ball slightly to create a base, then take a frozen peanut butter filling scoop and place it in the center. Encase the filling by covering it with more cookie dough and reshape it into a ball.

Bake the formed cookies in the preheated oven for 8 minutes, or until the edges are set while the centers appear soft and slightly underbaked. Once done, remove the tray from the oven and gently press a few semisweet chocolate chips on top of each cookie while they're still warm. For an extra touch, sprinkle with a pinch of sea salt.

Let the cookies rest on the baking sheet for about 5 minutes, allowing them to firm up slightly. Afterward, carefully transfer the cookies to a wire rack to cool completely.