Chocolate Peanut Butter Crinkle Cookies.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a mixing bowl, beat together the butter, 1/2 cup peanut butter, brown sugar, and granulated sugar using an electric mixer until smooth and creamy. Add the egg and vanilla and beat until combined. Add the flour, baking soda, baking powder, and salt and mix until just combined. Fold in the mini chocolate chips.

In a medium bowl, combine the remaining 1/2 cup peanut butter and the powdered sugar. The mix will be clumpy and moist. Cover and refrigerate 30 minutes or up to 3 days.

Roll the cookie dough into 2 teaspoon size balls and then roll each ball through the peanut butter powdered sugar mix, pressing gently to adhere. Place 2-inches apart on the prepared baking sheet. Transfer to the oven and bake for 10-12 minutes, until the cookies are just set around the edges but still doughy in the center. It's important not to overbake these as they will be dry and crumbly. Remove from the oven and insert 1 kiss into the center of each cookie. Let the cookies cool on the baking sheet for 15 minutes and then transfer to a cooling rack to cool completely. If desired, drizzle with melted chocolate and sprinkle with sea salt. Let the chocolate set at room temp. Cookies can be stored in an airtight container for up to 1 week.