In a mixing bowl add the softened and melted butter. Use an electric mixer to mix together until combined. Then add the brown sugar and granulated sugar. Mix again until combined.

Now add the vanilla extract and eggs. Beat them into the mixture until smooth.

Sift the flour, cocoa powder, baking powder, baking soda and salt into the bowl.

Fold the dry ingredients into the wet ingredients until a thick dough forms.

Fold in the chocolate chips, saving about ¼ cup for topping the cookies.

Cover in plastic wrap and refrigerate for at least 30 minutes. While the cookie dough chills, make the peanut butter mixture.

In a separate bowl add the peanut butter, powdered sugar, and cinnamon. Blend together with a mixer until smooth and creamy.

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Once the dough has chilled, use a large 1 ½ inch scooper to create balls of the chocolate cookie dough. Press the center of each ball to create a well.

Fill with a teaspoon of the peanut butter filling and close the dough over it, adding a bit of extra cookie dough to fully seal the peanut butter inside if needed.

Place each cookie on the baking sheet about 2 inches apart from each other and press down slightly.

Top with some extra chocolate chips and place the cookies in the oven for 10 minutes.

Remove from the oven and let cool for at least 5 minutes before transferring to a wire rack to cool completely.

Serve and enjoy!