Peanut Butter Filling: Mix ingredients until well blended. Form into 7 (0.6 oz.) balls. Freeze until firm.
Chocolate Cake: Melt 2 Tbsp. butter. Use to lightly brush insides of 7 (5 to 6-oz.) ramekins. Sprinkle with granulated sugar; set aside.
Melt remaining 5 oz. butter and chocolates on low heat. Allow to cool to 90°F.
Beat whole eggs and egg yolks in bowl. Stir into chocolate mixture. Combine flour, powdered sugar and cocoa in separate bowl; fold into chocolate mixture. Portion 3.4 oz. batter into each prepared ramekin. Place 1 frozen peanut butter ball in center of batter, making sure it is submerged.
Bake in 400°F standard oven 18 to 20 min. or until cake is firm to the touch. Let stand 5 min. Carefully run metal spatula around edge of ramekin. Invert onto serving plate. Sprinkle each cake with 1 Tbsp. cookie pieces.