Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Gently fold in the semisweet chocolate chips, reserving half to sprinkle on top later.
In a small bowl, mix together the peanut butter with a sprinkle of powdered sugar.
Scoop out a portion of the cookie dough, flatten it in your hand, place a teaspoon of the peanut butter filling in the center, and fold the dough around it, rolling it into a ball.
Roll each dough ball in granulated sugar and place on a lined baking sheet.
Bake for 10-12 minutes, then sprinkle with reserved chocolate chips.
Allow cookies to cool on the baking sheet before transferring to a wire rack.
