Beat the creamy peanut butter, softened butter, and light brown sugar together until pale and fluffy, about 2-3 minutes.

Add one large egg and one teaspoon of vanilla extract and mix until fully combined.

Gently fold in the all-purpose flour, baking soda, and fine salt until just combined.

In a separate bowl, whisk together the melted butter and white granulated sugar until smooth.

Blend in cocoa powder, then add in one egg and vanilla extract, whisking until well combined.

Stir in the all-purpose flour, baking powder, and fine salt until there are no dry pockets left.

Fold in the chocolate chips.

Cover both doughs with plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat oven to 175°C. Scoop small portions of both doughs onto a lined baking sheet, placing a peanut butter scoop next to a brownie scoop.

Gently swirl the two doughs together using a toothpick or spoon to create marbled patterns.

Bake for 9-11 minutes or until edges are set.

Let cool completely on the baking tray before transferring to a wire rack.