• Preheat oven to 375 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

MAKE THE PEANUT BUTTER FILLING

• Put the peanut butter chips and 2 TBSP peanut butter in a microwave safe dish and microwave for 1 minute until melted. Stir. Stir in the 1 TBSP powdered sugar.
• Using a 1 tbsp scoop or spoon, scoop the peanut butter filling onto a cookie sheet lined with a silpat or parchment paper. You should have 12 peanut butter discs. Place the peanut butter discs in the freezer.

MAKE THE COOKIE DOUGH

• Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
• Add in the peanut butter, egg and vanilla and beat until combined.
• Add in all-purpose flour, cake flour, baking powder, cornstarch, salt and baking soda. Mix until all combined.
• Remove peanut butter filling discs from the freezer.
• Fill a 3 ounce cookie scoop 1/2 full with peanut butter dough. Place a frozen peanut butter disc in the scoop and then top with dough until you fill the scoop.

  NOTE: You can also use 1/4 cup of dough and shape it around the peanut butter disc in your hands.
• Roll the cookie dough ball in your hands to completely seal it around the peanut butter disc and then roll in granulated sugar. Place 6 cookie dough balls on each baking sheet. Slightly flatten dough balls into discs about 1″ thickness.
• Place cookie dough balls in freezer for 30 minutes.
• Remove from freezer and bake at 375 degrees for 10-12 minutes. Remove from oven and cook on cookie sheet for 10 minutes. Carefully remove to cooling rack.

DECORATING THE COOKIES

• Microwave 3 TBSP of creamy peanut butter for 30-45 seconds until melted. Drizzle on the top of the cooled cookies with a spoon or fork.