Start by making the peanut butter filling to ensure it’s ready when you need it. Mix 1/2 cup creamy peanut butter with 1/2 cup confectioners’ sugar until smooth, then roll into 24 balls and freeze for at least 1 hour. This step keeps the filling firm and easy to handle during assembly.

Next, prepare the cookie dough by melting 8 ounces of coarsely chopped semi-sweet chocolate and letting it cool. In one bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon espresso powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. In another bowl, beat 5 tablespoons softened unsalted butter with 3/4 cup packed brown sugar and 1/4 cup granulated sugar until creamy, then add 2 large eggs and 1 teaspoon vanilla extract, mixing well.

Stir the cooled melted chocolate into the wet ingredients, then gradually add the dry mixture until combined. Chill the dough in the refrigerator for 1 hour to make shaping easier. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Portion the dough into balls, create an indentation in each, place a frozen peanut butter ball inside, cover it with dough, and roll into a ball. Bake for 12 to 13 minutes, then cool on the baking sheet for 10 minutes before moving to a wire rack. The total preparation time is about 2 hours, yielding 24 delicious cookies.

For adaptations, use natural peanut butter if you prefer, though it might need extra mixing. Remember tips like chilling everything to ease shaping and working in small batches to keep the filling cold.