Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Incorporate the eggs one at a time, followed by the vanilla extract.

Whisk together all-purpose flour, cocoa powder, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until just combined.

Mix the creamy peanut butter until smooth for the swirl.

Drop spoonfuls of cookie dough onto prepared baking sheets, leaving space between each mound.

Melt the chocolate chips until smooth and drizzle over the dough mounds, creating swirls with a knife or toothpick.

Bake in preheated oven for about 10 minutes, until set yet soft in the center.

Cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.