Line a baking sheet or plate with parchment paper. Scoop the peanut butter into 6 separate mounds, using 1 tablespoon for each mound.

Freeze the 6 peanut butter mounds for at least 60 minutes, until firm enough to handle.

Preheat the oven to 350°F (175°C). Place a baking sheet aside for cooling the baked cookies.

Add the room-temperature unsalted butter, light brown sugar, and granulated sugar to the stand mixer bowl. Beat with the paddle attachment at medium speed for 2 to 3 minutes until light and fluffy.

Add the large egg and vanilla extract to the butter mixture. Mix until fully incorporated.

Whisk the all-purpose flour, baking powder, baking soda, and salt together in the second mixing bowl. Make sure the leavening agents are evenly distributed.

Gradually add the flour mixture to the butter mixture. Mix only until no dry streaks remain.

Add the chocolate chips to the dough. Fold them in gently with a rubber spatula until evenly distributed.

Divide the cookie dough into 6 equal large portions. Flatten each portion slightly with your hands.

Place 1 frozen peanut butter mound in the center of each dough portion. Wrap the dough completely around the filling and roll each cookie into a tall ball.

Arrange the 6 dough balls closely together in the pie dish. Bake for 15 to 17 minutes, until the edges and tops are lightly golden while the centers remain soft.

Transfer the pie dish to a baking sheet or heat-safe surface. Let the cookies cool for 10 to 15 minutes before serving warm.

Let the cookies cool on the baking sheet for 10-15 minutes before serving.