Soft, peanut-flavored cookies with a creamy white chocolate and dark chocolate marble topping, offering a perfect balance of sweetness and richness.

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, peanut butter, powdered sugar, and granulated sugar until smooth and fluffy.
Add the flour, baking soda, and salt to the mixture and stir until fully incorporated. Mix in the vanilla extract.
Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each ball slightly with a fork to create a crisscross pattern.
Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool completely on a wire rack.
In a small microwave-safe bowl, melt the white chocolate and dark chocolate chips separately in the microwave in 20-second intervals, stirring between each interval until smooth.
Drizzle the melted white chocolate and dark chocolate over the cooled cookies, using a toothpick to create a marbled design by swirling the two chocolates together.
Let the cookies sit for 30 minutes to allow the chocolate to set before serving.

If you prefer a smoother drizzle, you can add a teaspoon of vegetable oil to the melted chocolate.
These cookies can be stored in an airtight container for up to 1 week.
For an extra crunch, you can sprinkle some crushed peanuts on top of the chocolate drizzle.