Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
In a small saucepan melt the butter and dark chocolate chips over low heat and remove from heat. Allow to cool for a few minutes.
While it cools, beat the peanut butter, powdered sugar, vanilla, and milk until it comes together. It will be a little clumpy, just make sure you can form it into balls.
Use a small cookie scoop to form 20 small balls of the peanut butter mixture. Roll in your hands until smooth and set aside.
In the bowl of a stand mixer, beat the cream cheese until smooth.
Add the sugar, eggs, and vanilla and beat for 6-8 minutes, until they turn fluffy looking.
Slowly add the melted chocolate to the mixing bowl while the mixer is going on low speed.
Add the flour, cocoa powder, baking powder, and salt and mix until combined. The dough will be runny - it’s supposed to be.
Refrigerate for 10 minutes - the dough should get a little but firmer.
Scoop the cookie dough onto the baking sheet with a large cookie scoop and bake for 10-12 minutes.
Once the cookies are removed from the oven, immediately press the peanut butter balls into the center of the cookies. Move them to a wire rack to cool. After they have cooled for about 10 or 20 minutes, gently press the peanut butter down so it is somewhat flat and disc-shaped.
Once completely cooled, melt the chocolate and coconut oil and top the cookies with about ½-1 tablespoon of the melted chocolate. Allow the chocolate to harden before eating.