There are two reasons to love these oversized treats; a slightly spicy, chocolaty cookie on the inside, and a sugar-crusted peanut butter cookie on the outside. If you don’t have the savory peanut butter called for in this recipe, try adding a few pinches of dried ground spices to the filling; cumin, turmeric, cayenne, and garlic powder work well.
Sift together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer, cream the butter and sugars. Then, add the vanilla, egg, and peanut butter. Mix until thoroughly incorporated.
Add the dry mixture to the creamed butter and mix just enough to combine. Then roll the dough into a log, wrap it in plastic wrap, and refrigerate until firm.
Preheat the oven to 375 degrees.
Combine the peanut butters, cocoa powder, and confectioners sugar until a paste forms.
Divide the paste into 20 small pieces and place 2 chocolate chips in the center of each piece of filling. Roll the filling into a ball.
Cut the log of chilled peanut butter dough into 20 equal pieces. Wrap a piece of peanut butter dough around the filling, and roll the cookies in cinnamon sugar.
Bake the cookies for 10-12 minutes on a parchment-lined sheet pan.