Pre-heat oven to 350F.
In a medium bowl, sieve together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix all ingredients, and keep aside until use.
You can use a stand mixer or hand mixer. To a large bowl add softened butter and peanut butter. Beat until creamy.
To the creamy butter add white sugar and light brown sugar and beat until sugar completely blends.
Add one egg at a time and beat until the egg blends into the mix.
Pour vanilla extract, and continue to beat.
To the wet ingredients add dry flour ingredients in 2 or 3 parts and continue to beat until dry ingredients blends with wet ingredients.
Don’t overbeat the dough. Mix until just blended.
Using a silicone spatula scrape edges of the bowl and mix the dough well.
Cover cookie dough with cling film and chill dough in the refrigerator for 1 hour.
If you plan to roll the cookie dough in sugar, you need a dough that is slightly firm so It’s easy to work with it.
You can skip the chilling dough step if you prefer to make plain chocolate peanut butter cookies.
Remove chilled dough from the fridge.
Using a medium scooper (I used a medium OXO scoop) scoop cookie dough.
Roll cookie dough in sugar.
Place sugar-coated dough 2 inches apart on a baking tray lined with parchment paper or a silicone mat.
Dip the fork in sugar and then press criss-cross pattern on the dough.
Bake cookies in a pre-heat oven at 350F for 8-14 minutes.
Remove the tray from the oven, and allow cookies to cool on the tray for 5-7 minutes. This will help cookies retain their shape.
Then carefully transfer cookies to a wire rack to cool completely.
Allow cookies to cool completely before storing them.