Preheat oven to 375 degrees.
Using a stand mixer fitted with the paddle attachment or a hand mixer, shortening, butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
Add in milk, egg, vanilla extract and melted chocolate. Mix until combined. Scrape down the bowl once complete.
In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
Add dry ingredients to wet ingredients in 4 portions. Mix until combined
Using a wooden spoon, mix in the white chocolate chips. Reserve ½ cup of chocolate chips to top the cookies right after they come out of the oven.
Grease and line baking sheets with parchment paper or silicone baking mat.
Remove peanut butter dollops from the freezer.
Use a cookie dough scoop a spoon to scoop out a 1-inch dough ball. Then flatten the dough out and place a frozen peanut butter dollop in the center of the dough. Fold the dough over the peanut butter (ensure it is fully covered by cookie dough) and roll dough into a ball.
Place the dough balls on to baking sheet, leaving at least 1 inch in between each cookie.
Bake for 8-10 minutes or until the edges of the cookies just begin to crack.
Let cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.