Ingredients:

1 1/2 Cups all purpose flour
1/2 cup baking soda (you can use nestlè tollhouse)
1 1/2 Teaspoons baking powder
1/4 Teaspoon salt
2 cups semisweet chocolate morsels
1 cup granulated sugar
1 cup creamy peanut butter
1 1/2 teaspoon vanilla extract
2 large eggs
1/2 cup cocoa powder

Instructions:

Preheat oven to 350 degrees

Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in a bain marie.
Beat sugar, 1/3 of the cup of peanut butter, butter and vanilla extract in a large mixing bowl until creamy.Beat in melted chocolate. Add eggs one at a time beating well after each addition.

Gradually beat in cocoa mixture, stir in remaining morsels, cover refrigerate just until firm.
Shape dough into 1 1/2 inch balls;press thumb into tops to make about 1/2 inch depressions. Place to inches apart on a ungreased cookie sheet.

Fill each depression with about 1/2 a spoon of peanut butter.
Bake for 10 to 15 minutes or until sides are set but centers are still lightly soft.
Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Buen Provecho!

Tips:
I like to change the semisweet chocolate for bitter chocolate, it gives it another kind of special flavour that I love.
Also you can feel free to add some roasted peanuts,