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Line a 12-cup muffin pan with foil baking cups.
In a large bowl, combine peanut butter with cream cheese. With an electric mixer set to medium speed, beat until uniform.
Reduce speed to low. Continue to beat while gradually adding powdered sugar, followed by soymilk. Beat until smooth, 2 to 3 minutes.
Fold in 1 cup of Cool Whip until uniform. Evenly distribute mixture among the cups of the muffin pan.
Spread remaining Cool Whip over the mixture, and sprinkle with chocolate chips.
Freeze until firm, at least 3 1/2 hours.
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