Either way, make a double batch because enough is never enough.
Double Chocolate Peanut Butter Cookies
1 cup peanut butter, chunky or smooth
1 egg, beaten
1/4 cup dark brown sugar, unpacked
1/4 cup agave nectar
1/4 cup cocoa powder, unsweetened
3/4 cup semisweet chocolate chips
Thoroughly combine first 5 ingredients. Then add the chocolate chips and mix until they are dispersed throughout the dough evenly. Then, roll into one-inch balls and bake in a preheated 350°F oven for 6-8 minutes. Remove from oven and press down on the tops lightly with a fork to flatten a bit. Return to oven for another minute. Allow to cool on the baking sheet fo about five minutes before moving to a cooling rack. I cannot tell how long they keep because I've never seen them past day one. Use your best judgement.