Preheat your oven to 410°F (210°C).

In a microwave-safe bowl, combine peanut butter chips and creamy peanut butter and heat until melted and smooth. Mix in powdered sugar and freeze for 30 minutes until solid.

In a large mixing bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt until well-blended.

In a stand mixer, cream unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Add creamy peanut butter, vanilla extract, and eggs one at a time, mixing until smooth.

Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed until just combined.

Scoop out dough onto a lined baking sheet, press the frozen filling into the center, and cover with more dough. Roll in sugar if desired.

Gently flatten the cookie dough balls and freeze for 30 minutes.

Bake the cookies for about 10 minutes until puffed and tops look slightly dry.

Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.

Melt and drizzle creamy peanut butter over cooled cookies if desired.