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1
Preheat the oven to 350.
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2
Line 2 cookie sheets with parchment paper.
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3
In a medium, microwavable bowl, melt together 2 cups chocolate chips and 2 tablespoons butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.
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4
In a small bowl, whisk together the flour, baking powder and 1/4 teaspoon salt.
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5
Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thickened and fluffy, about 5 minutes.
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6
Mix in the melted chocolate at medium speed; whisk in the flour mixture.
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7
Stir in the remaining 1/2 cup chocolate chips.
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8
Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.
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9
Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart.
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10
Bake, switching and rotating the pans halfway through baking, until the cookies appear bubbly and still soft, about 15 minutes.
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11
Let cool completely.
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12
In a medium bowl, beat together the remaining 2 tablespoons butter and the peanut butter.
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13
Sift in the confectioners sugar and the remaining 1/4 teaspoon salt; beat until fluffy.
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14
On the flat side of each of 8 cookies, spread about 1 1/2 tablespoons of the peanut butter mixture; sandwich with the remaining cookies.
